French Quarter

This cocktail was created to accompany the Trout Almondine at Antoine’s
one of my favourite, now lost, restaurants in New Orleans – by Robert Hess.
(I have modified it slightly because I do not like fractions.)

IMG_5647 (2)

3 oz. brandy or cognac
1 oz. Lillet Blanc French aperitif wine
Thin lemon quarter

Stir brandy and Lillet well in ice.
Strain into cocktail glass.
Garnish with wedge of lemon.

2015-10-03 19.30.02 2015-10-03 19.32.04