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Gold Rush Poinsettia

The origins of this cocktail are disputed between France (Harry MacElhone at the Harry’s Bar, Paris) and England (Pat McGarry at the Buck’s Club, Londres), and it dates back the end of World War 1.

ABV : stiff

40 ml Cognac
20 ml Curaçao Triple Sec
20 ml lemon juice
5 ml White sugar cane syrup

Difficulty level : ***

Glass : cocktail
Method : shake
Ice : –
Garnish :orange zest, sugar rim (optional)

Coat the rim of a chilled cocktail glass with sugar and set aside
Add the ingredients to a shaker
Ice up 2/3 of the shaker with cubed ice
Shake vigourously for 7 to 10 seconds
Strain into a chilled glass with no ice
Garnish and serve

The rim will modify the balance and the texture of the drink, it is recomended to rim only half of the glass to leave the consumer the choice of tasting the drink with or without the added sugar.