- 2 Ounces Pierre Ferrand 1840 cognac
- 1 Ounce Cointreau
- 1/2 Ounce fresh Meyer lemon juice
- Dash of bitters
- Superfine sugar, for garnish
Combine cognac, Cointreau, lemon juice, and bitters into a cocktail tin with ice. Shake vigorously and strain into a cocktail glass that has been rimmed with sugar.