To make 1 cocktail or after-dinner drink
1 ounce Cointreau or Triple Sec*
2 ounces brandy
1/2 ounce fresh lemon juice
3 or 4 ice cubes
A 4-ounce cocktail glass, chilled
Combine the Cointreau or Triple Sec, brandy, lemon juice and ice cubes in a
mixing glass. Place a shaker on top of the mixing glass and, grasping them
firmly together with both hands, shake vigorously 7 or 8 times. Remove the
shaker, place a strainer on top of the mixing glass, and pour into a chilled
cocktail glass.
Charlie's drink had a stemmed, maraschino cherry as a garnish, but the
Time Life version above does not call for one. Also, he mentioned that the
rim of the glass may be sugared, similar to the way one might salt the edge of a
glass for a Margarita. Again, a matter of time, taste, etc. If you do
it with a slice of lemon or lime, a la the Margarita recipes below, but use
sugar, it will contribute a sweet & sour effect to the
drink's first sips.
*The September-October 2000 issue of Cook's Illustrated has an interesting article
comparing Grand Marnier, Cointreau and Triple Sec. Might be worth a look
if you are considering making either a Sidecar or a drink with lime
and Triple Sec akin to the Margarita II recipe which appears below. Cook's
favors the less "boozy" Triple Sec.
Use the orange-flavored liqueur you prefer, or have on hand. I
like Grand Marnier as a postprandial liqueur; so, we have that, but we also have
Cointreau, since it is an ingredient in our family favorite
Cotter Skyrockets. Just choose
what works in your space.
Actually, the Sidecar may be a nice alternative for those among us who envy the Margarita drinkers but are not too thrilled with tequila.
Also, for one of our family favorite lemon-juice cocktails, click here for the recipe for a Skyrocket, a favorite of Peter's uncle and aunt, Ralph and Mabel Cotter.
You can find the above recipe(s) by tapping here on the Home Cookin' index.
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