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Le Classique

Le Classique

Spring 2020

By: Christine Sismondo

Thanks to the rich citrus of the Lemon Oleo-Saccharum, this swank cocktail delivers tangy and sweet flavours in perfect balance. The bright, rich flavours of an oleo will also bring life to punches of all kinds.

Makes 1 cocktail

1 oz VS Cognac
⅔ oz fresh lemon juice
¼ oz Lemon Oleo-Saccharum (recipe follows)
6 ice cubes
2 oz Champagne
1 lemon twist

1 Pour Cognac, lemon juice and Lemon Oleo-Saccharum into a cocktail shaker. Add ice cubes and shake well for 30 seconds.

2 Double-strain into a flute and top with Champagne. Garnish with a lemon twist.

Makes 1 cocktail


An old trick for maxing out the natural flavours from the entire lemon, Oleo-Saccharum (literally “oil-sugar”) dates back to the 1800s. Citrus was seasonal and hard to get in those days, so bartenders made the most of it by extracting the oil from the peels with sugar. It delivers a powerful hit of rich citrus.

½ cup (125 mL) lemon rinds
⅔ cup (150 mL) special fine granulated white sugar
1/6 cup (40 mL) demerara sugar
1 cup (250 mL) water

1 Place rinds in a Mason jar and add both sugars. Leave 24 hours.

2 Bring water to boil, pour over sugar and rinds. Stir until sugar is dissolved, strain out rinds and then bottle liquid. Lasts in the refrigerator up to 2 weeks.

Makes 1 cup (250 mL)

What to Serve

  1. Moët & Chandon Brut Imperial
    750 ml bottle


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