Side Line Recipe

Half sugar rim

Chill a rocks or coupe glass if desired. Wipe the outside top half of the rim with a lime wedge (or brush with a little simple syrup). Dip only the top half of the rim into a shallow dish of granulated sugar so that only half the rim is coated. Set the glass aside.

Combine the fresh lemon juice (0.5 oz), fresh lime juice (0.25 oz), and simple syrup (0.25 oz) in a small container. If using egg white for a silkier texture, add 0.25 oz (about half a small egg white). Dry-shake (shake without ice) vigorously for 10–15 seconds to emulsify the egg white, then continue with the main cocktail shake.

In a cocktail shaker, add 2 oz Hennessy or Dusse, 0.5 oz orange liqueur, 0.5 oz triple sec, and 1.0 oz of the prepared house made sour. Add ice (about 6–8 cubes) to the shaker.

Shake vigorously for 12–18 seconds until the shaker is well-chilled and the exterior frosts (or if you performed a dry shake with egg white earlier, add ice and shake again for 10–12 seconds to properly chill and aerate).

Double-strain the cocktail into the prepared glass (use a Hawthorne strainer and a fine mesh for a smoother texture) so the half-sugar rim remains clean. If serving over fresh ice, add one large ice cube to the glass and pour over it; otherwise serve neat in the chilled coupe/rocks glass.

Garnish with an orange wheel or a fresh orange twist expressed over the cocktail and placed on the rim or floated on top.

Serve immediately. Advise the guest that the rim is half-sugared so they can choose to sip from either the sugared or plain side.