The Brandy Crusta cocktail was invented in New Orleans in the mid 1800s, even before the Sazerac cocktail, by Italian bartender Joseph Santini. We have a fondness for this cocktail as it features a gorgeous garnish of an entire lemon peel curled around the inside of the glass. The complexity of the cognac and Curaçao, brightened up by the lemon juice makes this one of our favorites. With the beautiful lemon curl dominating the glass, this is just an amazing looking cocktail to photograph and style, and our newly acquired vintage brass bar cart was the perfect setting for this iconic libation.
Brandy CrustaPrint This
- 2 oz. Cognac
- 1/2 oz. orange Curaçao
- 1/2 oz. fresh lemon juice
- 2 dashes Angostura bitters
- 1/4 oz. maraschino liqueur (optional)
Carefully cut the full peel off a lemon as large as you can. Wet the rim of the cocktail glass with lemon and dip it in sugar. Curling the lemon peel into the inside of the glass. Combine the remaining ingredients in a shaker with ice. Shake and strain into the cocktail glass (with the curled lemon rind) and add 1 small cube of ice. Enjoy!