Pouring Ribbons Sidecar

• 125 grams (1/2 cup) Demerara sugar
• Orange slice, for garnish
• Granulated sugar, for rim
• 2 ounces Cognac, preferably Pierre Ferrand 1840
• 3/4 ounce dry Curacao, preferably Pierre Ferrand
• 3/4 ounce fresh lemon juice
• 1 dash orange bitters
• Orange twist

1. In a small pot over low heat, simmer the Demerara sugar with 1/4 cup cold water.
2. Stir until sugar has melted, about 5 minutes, and let cool.
3. (You will have extra syrup.)
4. Rub orange slice around half the outer rim of a coupe glass.
5. Place sugar in a small dish.
6. Holding glass parallel to dish, coat with sugar only the half youve rubbed with the orange.
7. Set aside.
8. Combine 1/2 teaspoon simple syrup, the cognac, Curacao, lemon juice and bitters in a mixing glass.
9. Add ice, then cover, shake and strain into the sugared glass.
10. Garnish with an orange twist and serve.

sugar, orange slice, sugar, cognac, curacao, lemon juice, orange bitters, orange twist

Taken from cooking.nytimes.com/recipes/1015235 (may not work)