This one’s a New Orleans classic! We like ours the way they make it at the French 75 bar inside Arnaud’s restaurant— served in a goblet, with a big sugared rim, and a huge lemon swath (the peel of almost an entire lemon) encircling the bottom of the drink.
- 2 oz Distiller’s Workshop Brandy
- ½ oz orange curaçao
- ½ oz fresh lemon juice
- ½ oz maraschino liqueur
- 2 dashes Angostura bitters
- sugar for the rim
- 1 large lemon swath, encircling the inside of the glass for garnish
Rim your glass with lemon or water, dip in a shallow bowl of sugar, and set aside. Next, shake all ingredients with ice and double strain into the prepared glass. Garnish with a large lemon swath, encircling the inside of the glass.
