The Sandy cocktail was inspired by our summer visit to the New Jersey shore. I was looking for the toughness of bourbon -- "Jersey Strong" -- plus the summery mix of Cointreau and lemon. Lime is a common pairing with Cointreau, but the idea of lime plus bourbon skeeved me out a little (to quote a Jersey Girl of my acquaintance). Thus, lemon. After mixing these three ingredients, I felt that the sweetness of the bourbon and Cointreau didn't quite stand up to the sourness of the lemon. I thought about adding agave syrup, but I had been making a lot of margaritas lately and gotten used to salting glass rims. I tried sugaring the rim of this drink rather than adding sweetener and, voila. A refreshing cocktail with a sour character that is admirably set off by the sugar rim. Drinking it on the veranda was a slight problem for two reasons: one, a fly discovered the sugar and tried to make it his own, and two, this drink went down way too easily. Try it but remember to drink in moderation, because this drink won't remind you.
2 oz. Maker's Mark bourbon
1/2 oz. fresh squeezed lemon juice (approx. one half of a lemon)
1/2 oz. Cointreau
Mix the ingredients with 3 cubes of ice and stir vigorously until the mixture is quite cold. Pour white sugar in a saucer. Roll the rim of a cocktail glass or wine glass in the extra lemon juice, then roll glass rim around sugar saucer until rim is coated. Then pour the mixture, ice and all, in the glass, careful not to disturb the rim. Drink in responsible quantities. Say goodbye to agita.