Brandy Crusta

The Brandy Crusta was invented by Joseph Santini at the City Exchange bar and café in New Orleans around 1850. One of the drink’s distinguishing characteristics is its long lemon-peel garnish; it’s easily created using a vegetable peeler. (Crusta refers to moistening the rim of a glass, coating it with sugar and letting it dry into a crust.)

  • Servings: Makes 1 Drink

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Ingredients

  • 1 lemon wedge
  • Sugar
  • 1 long strip of lemon zest, for garnish
  • Ice
  • 1 1/2 ounces VSOP Cognac
  • 1/2 ounce orange curaçao
  • 1/4 ounce maraschino liqueur
  • 1/2 ounce fresh lemon juice
  • 2 dashes of Angostura bitters

How to make this recipe

  1. Moisten a rocks glass <a href="http://www.foodandwine.com/articles/cocktail-basics-techniques#rimmingag... title="Cocktail Techniques: rimming a glass">rim</a> with the wedge; coat with sugar. Add the zest to the glass. Fill a shaker with ice. Add the remaining ingredients; shake well. Strain into the glass.

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