Juice of 1 lemon, for sugaring the glasses
1/4 cup sugar
1/4 cup dried cherries
6 ounces good cognac (VS, not VSOP), divided
3 ounces freshly squeezed lemon juice (2 lemons)
3 ounces Grand Marnier liqueur
To sugar the glass rims, pour the juice of 1 lemon into a shallow bowl and put the sugar on a small plate. Dip the rims of 2 glasses first in the lemon juice and then in the sugar. Set them aside to dry.
In a small bowl, combine the dried cherries with 2 ounces of cognac and microwave on high for 60 seconds. Set aside.
Combine the 3 ounces lemon juice with the remaining 4 ounces cognac, the Grand Marnier and 1 teaspoon of the marinated-cherry liquid. Fill a cocktail shaker three-quarters full with ice and pour in the cocktail mixture. Shake the mixer for a full 30 seconds (it's longer than you think!) and strain into the prepared glasses, either straight up or over ice. Thread 3 or 4 marinated cherries on small skewers and serve each drink ice cold with a skewer of cherries.
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