Brandy Crusta

Brandy Crusta image
Serve in
a Flute glass...
2 shot Cognac V.S.O.P.
¼ shot Triple sec liqueur
shot Maraschino liqueur
½ shot Freshly squeezed lemon juice
¼ shot Sugar syrup (2 sugar to 1 water)
2 dash Angostura Aromatic Bitters
¾ shot Chilled water (reduce if wet ice)
How to make:

SHAKE all ingredients with ice and fine strain into pre-prepared glass.

Garnish:

Find a lemon which fits into a small wineglass tightly enough to act as a watertight extension to the glass. Cut off both ends of the fruit and carefully remove the pulp to leave a barrel-shaped shell of skin. Place in the top of the glass. Wet the edge of the glass and exposed fruit shell with sugar syrup and dip in caster sugar to frost the edge of both peel and glass. Leave for a couple of hours to form a hard crust.

Comment:

This old classic zings with fresh lemon and is beautifully balanced by the cognac base.

Variant:

Bourbon Crusta

Origin:

Created in the 1840s - 50s by Joseph Santina at Jewel of the South, Gravier Street, New Orleans, USA. The name refers to the crust of sugar around the rim. This recipe is adapted from the David A. Embury's 1948 'the Fine Art of Mixing Drinks'.

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