Originally emerging in the 1850s in the French Quarter, New Orleans, by one Joseph Santini at a bar called Jewel of the South, this was arguably the first cocktail to use citrus, thereby arguably creating a new category of drinks: sours. In turn, it can be said to be the grandfather of the Sidecar. Some cocktail historians spell his name Santina but being Italian I’m sure there would be an ‘i’ at the end.
Courvoisier – 2 oz.
Grand Marnier – 1 tsp
Fresh lemon juice – 1 tsp
Simple syrup – 1 tsp
Angostura bitters – 2 dashes
Large lemon peel – Garnish
Rim Champagne glass with sugar
In a shaker tin add Courvoisier, Grand Marnier, lemon juice, simple syrup, and bitters
With ice and shake for 15 seconds Strain into a chilled champagne glass.
Submerge lemon peel into top of glass