Recipe by Dr. Jenny
I got this cocktail recipe by Chuck Taggart on the gumbopages.com website. This drink is strong, but it is refreshing on a hot day. According to Chuck, "this drink was supposedly invented at a New Orleans joint called Santina's Saloon in the mid 1800s...The traditional spirit for this drink is brandy or Cognac, but bourbon has been known to be substituted." I used brandy, and Patron citronage for Cointreau. DH said simple syrup and sugar syrup are the same thing.
- 2 ounces brandy (or Bourbon)
- 1⁄2 ounce fresh lemon juice
- 1⁄2 ounce maraschino cherry juice (from the jar)
- 2 teaspoons Cointreau liqueur
- 1 teaspoon sugar syrup
- 1 dash Angostura bitters
Directions See How It's Made
- Moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar.
- Shake all the ingredients with cracked ice, then strain into the glass.
- Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about 2 inches, then serve.