Place the sugar in a saucer. Rub the rim of a wine goblet with the lemon wedge and dip the glass into the sugar to coat the rim thouroughly, discard the lemon wedge. Place the orange peel spiral into the goblet and frape one end over the rim of the glass.
Fill the glass with crushed ice. In a shaker half-filled with ice cubes, combine the bourbon, Cointreau, cherry brandy, and lemon juice. Shake well. Strain into the goblet.
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