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Brandy Crusta

Brandy Crusta image

Glass:
Flute

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.

We Say...

Brandy Crusta This old classic zings with fresh lemon and is beautifully balanced by the cognac base. Cognac V.S.O.P. Triple sec liqueur Maraschino liqueur Freshly squeezed lemon juice Sugar syrup (1 water : 2 sugar) Angostura Bitters Chilled water (reduce if wet ice) SHAKE all ingredients with ice and fine strain into pre-prepared 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 (1 water : 2 sugar)
2 dash Angostura Bitters
¾ shot Chilled water (reduce if wet ice)

diffordsguide rating

How to make:

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

Comment:

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

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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