Brandy Crusta
The crusta is a family of drinks that dates back to the 1850’s and is credited to Joseph Santini of New Orleans. It was first recorded in print by Jerry Thomas in 1862, and though originally allowing for a range of base spirits, the brandy (or cognac) version is the one which has endured and even paved the way for another iconic cognac cocktail, the Sidecar.
The defining element of the Crusta is undoubtedly its sugar rim and lemon peel crown, which provide not only a showstopping presentation but also bring texture, sweetness, and citrusy aromatics to the imbibing experience.
Ingredients
- 2 oz Courvoisier VS
- .25 oz Grand Marnier Cordon Rouge
- .25 oz Maraschino Liqueur
- .25 oz Simple Syrup (1:1)
- .5 oz Lemon Juice
- 2 d Aromatic Bitters
First prepare the glass:
- Cut a thick slice of lemon from its widest point and carefully remove the pith and any pulp. Alternatively, you can cut a large lemon twist.
- Fit into the rim of a chilled cocktail glass, allowing it to extend slightly above the lip.
- Moisten the exterior of the lip of the glass with and roll in white sugar until the rim and peel are well coated.
Add all ingredients to shaker tin and shake well with ice.
Fine strain into prepared Crusta glass.
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