How to make the classic Brandy Crusta cocktail, a sour style drink with a sugar rim and long lemon peel garnish.
The Brandy Crusta was created in the 1850s by Joseph Santini in the French Quarter of New Orleans. First printed in 1862 in Jerry Thomas’ Bartenders Guide: How To Mix Drinks A Bon Vivant’s Companion, the sour style drink was originally made with Cognac but brandy, bourbon, rye whiskey, gin and genever can also be used.
Brandy Crusta Recipe
- 60 ml brandy or cognac
- 15 ml fresh lemon juice
- 7.5 ml dry curacao
- 7.5 ml Maraschino liqueur
- 2 dashes of Angostura Bitters
Glassware: sugar rimmed coupette
Garnish: lemon peel
Moisten the rim of the glass with lemon then dust it in sugar. Peel half a lemon in one long strip then curl the lemon peel around the inside of the chilled coupette.
Add all ingredients to a cocktail shaker, shake with ice and strain into the glass.
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