1/2 oz Cointreau
1 dash Lemon Juice (1/2 oz)
1 dash Grapefruit Juice (1/2 oz)
Shake with ice and strain into a cocktail glass. I garnished with a lemon twist.
After the Southpaw, I flipped through Ted Saucier's Bottom's Up and spotted the Royal York Special created at the Royal York Hotel in Toronto. I upped the citrus quotient from a dash to a half ounce each to not only dry out the drink but to make it more like how I would craft a Maiden's Prayer. I thought of that recipe for the Royal York Special ingredient-wise is a grapefruit for orange juice version of that better known drink.