The Ritz

Sixty milliliters is the working number and it is already generous against 30 ml of cognac. Pour 90 and the brandy becomes a flavoring rather than the drink, at which point you have made an expensive Champagne Cocktail. Add it in two goes and taste between them.

It's DeGroff's signature on this one. Hold a wide peel skin-out above the surface, warm it with a match, then squeeze so the oils flare through the flame. That caramelized citrus smell reaches you before anything else does, which is most of the effect.

Close, but the maraschino and the wine change its register. A Sidecar is short and sharp and you sip at it. This is longer, drier on the finish and lower in strength per mouthful, which is why it survives a whole evening rather than one course.

Combine the cognac, Grand Marnier and maraschino in a bottle and keep it in the fridge indefinitely. Add the lemon juice within an hour or two of serving, since it dulls quickly once cut. After that it's one shake per glass and a champagne pour.

A classic The Ritz calls for 30 ml (1 oz) Cognac, 15 ml (0.5 oz) Grand Marnier, 4 ml (0.25 oz) Maraschino liqueur, 15 ml (0.5 oz) Fresh lemon juice, 60 ml (2 oz) Champagne. That single-serve spec scales cleanly — the recipe above converts it to oz and multiplies it for 2–4 drinks.

A standard The Ritz is roughly 21% ABV once mixed (before ice melt softens it further). That makes it spirit-forward — closer to a Martini than to a beer, so sip it slowly.

A The Ritz is shaken — the rule of thumb is to shake anything with citrus juice. About 13 seconds with plenty of ice chills and dilutes it correctly.