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Brandy Crusta

August 4, 2010 (part of Cocktail Chronicle)

This is a very old cocktail, invented in New Orleans in the 1850‘s. The way I like it is to prepare the sugar-rimmed glass ahead of time. After an hour or two in the refrigerator, the sugar is all stuck-on to the rim and creates a true Crust.

Based on the recipe in MIXSHAKESTIR: (Makes 2)

  • 3 oz (6 tbsp) Cognac
  • ½ oz (1 tbsp) Maraschino liquor
  • ½ oz (1 tbsp) Lemon juice
  • ¼ oz (½ tbsp)Tripe Sec or other orange liquor
  • 2 lemon peel spirals
  • Granulated Sugar (not superfine)

 

  1. From one lemon: Make 2 lemon peel spirals. Juice out ½ oz needed for the drinks. Save what’s left to moisten the rim of your glass.
  2. Prep the glass: Pour some sugar onto a small plate and shake to even it out. Moisten the outside edge of a glass with the lemon wedge and dip the rim in the sugar. Put 1 lemon peel in each glass. Refrigerate for at least an hour.
  3. Mix all liquid ingredients in a shaker with ice. Shake and pour into prepared glasses.
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2 Trackbacks/Pingbacks

  1. By Cocktail Chronicle « Sunnyvaleglutton's Blog on 19 Aug 2010 at 9:40 pm

    […] Brandy Crusta  (Brandy, 08/04/2010) […]

  2. […] in Drink Brandy Crusta  (Brandy, […]

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