The cocktail features brandy, dry curaçao, maraschino liqueur, lemon juice, simple syrup and Angostura bitters with a sugar rim and lemon twist garnish. This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from the one first printed by the bartender Jerry Thomas in his seminal 1862 cocktail manual.
Rim a coupe glass with sugar.
Add the brandy, orange curaçao, maraschino liqueur, lemon juice, simple syrup, and bitters into a shaker with ice and shake until well-chilled.
Strain into the prepared glass.
Garnish with a lemon twist and serve.