Sep 17, 2012
This is such a simple drink, it is a shame that there are so many odd variations out there. The trick to this drink is to use a quality lemon, such as Meyer. The standard American lemon is too sour for this drink. Also, cognac is often suggested as an ingredient, but a good French brandy such as St. Remy XO works equally well, if not better. I find that the smaller chipped ice works better than cubes, but use whatever you have in the freezer. If you opt for the sugar-rimmed glass, use superfine sugar for the best results. Cheers!
—MasterPo
