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.)
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.