Make it with your shelfScale it, swap things and see what else you can pour.
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CoupeParis, 1920s, in a sugar-rimmed glass.
Ingredients
- Brandy / cognac50 ml
- Triple sec / Cointreau25 ml
- Lemons25 ml juice
- Sugar rim (pantry)optional
Method
- Sugar-rim a chilled coupe if you fancy.
- Shake everything hard with ice.
- Double-strain and garnish with orange zest.
Garnish
Orange zest
Make it with your shelfScale it, swap things and see what else you can pour.
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