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1 T. superfine sugar
1 lemon wedge
Peel of an orange, cut into a spiral
Crushed ice
1 1/2 ounces brandy
1/2 ounce Cointreau or triple sec
2 t. maraschino liquor
1/2 ounce lemon juice
Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill the glass with crushed ice. In a shaker half filled with ice cubes, combine the brandy, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet.
1 lemon wedge
Peel of an orange, cut into a spiral
Crushed ice
1 1/2 ounces brandy
1/2 ounce Cointreau or triple sec
2 t. maraschino liquor
1/2 ounce lemon juice
Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim throughly; discard the lemon wedge. Place the orange peel spiral into the goblet and drape one end over the rim of the glass. Fill the glass with crushed ice. In a shaker half filled with ice cubes, combine the brandy, Cointreau, maraschino liquor, and lemon juice. Shake well. Strain into the goblet.
