Take a wedge of lemon and use it to line the rims of your glasses with lemon juice - this will allow the sugar to stick to the edge. Put a tablespoon or two of sugar in a saucer, and gently press the glass into the sugar, spinning it to coat evenly. Set aside as many as you need.
Combine the brandy, Cointreau, and lemon juice in a cocktail shaker with a few ice cubes. Shake until frosty, and pour into your prepared glasses. Garnish with a twist of lemon peel.
Bartending for a Crowd: You can make as many of these as you’d like in a pitcher or large mason jar by multiplying the ingredients. In that case, I suggest chilling the container in the fridge prior to use, and using a spoon to stir the ingredients together if the container can’t be sealed to avoid spillage.
To make a large batch of eight cocktails, combine the following: 1.5 cups (12 ounces) brandy, 1 cup (8 ounces) Cointreau, and ½ cup (4 ounces) lemon juice. Stir and chill in the fridge until guests arrive. You could even decanter the mixture into a glass bottle and keep chilled in ice as you would Champagne, allowing guests to serve themselves!