Recipe

• 30 ml cognac
• 30 ml light rum
• 30 ml triple sec
• 7-8 ml lemon juice
• Garnish: flamed orange peel

Add the cognac, rum, triple sec and lemon juice into a shaker with ice and shake until well-chilled. Strain into a chilled cocktail glass. Flame an orange peel over the top of the drink to express its oils, then discard the peel before serving.

History

Conventional belief credits the cocktail to Harry’s New York Bar in Paris, where acclaimed bartender and author, Harry MacElhone, supposedly created it in the 1920s. MacElhone has contributed several other classics to the boozy realm, including the White Lady and the Old Pal, so drinkers are forever in his debt.

For Reference

• Triple Sec