Five minutes prior to serving, fill 4 champagne coupe glasses with ice. When ready to serve, dump the ice and rub the rims of each coupe with lemon juice. Rim half of each glass in the pink sugar. In a cocktail shaker add the cognac, superfine sugar, orange liqueur and lemon juice.
Add 1/2 cup crushed ice. Cover and shake vigorously. Use the strainer and pour equal amounts into the coupes. Garnish with the lemon peels.