Citrus, dried fruit, vanilla
As smooth as silk sheets, this tippler belongs with dessert—or chocolate truffles.
A rum version of a Sidecar (page 60), this cocktail melds brandy and the tropics together for a soft feel that most likely hails from Harry McElhone at Harry’s New York Bar in Paris. The bar, which was shipped to Paris from New York, is also the counter where the Monkey Gland (page 88) and the French 75 (page 60) were created. Frequented by artists and musicians, this landmark was home to the piano that George Gershwin used to compose An American in Paris. Put on a record, and sip this beauty in bed.
1 ounce (30 ml) brandy (Pierre Ferrand Ambre)
1 ounce (30 ml) light rum (Flor de Caña 4 Yr)
1 ounce (30 ml) Cointreau
½ ounce (15 ml) fresh lemon juice
Lemon twist, for garnish
Shake with ice and strain into a chilled coupe glass. Garnish with a twist of lemon on the edge of the glass.