The Brandy Crusta is a cocktail made of Cognac, marashino liqueur, Triple Sec., fresh lemon juice, sugar cane syrup and Angostura bitters. The cocktail, named for the crust of sugar on the rim, was invented by Joseph Santini, a bartender in New Orleans at his bar, Jewel of the South. Jerry Thomas was the first to publish the recipe in his 1862 cocktail manual.
- 50 ml/ 1 ⅔ oz. Cognac
- 7,5 ml/ ¼ oz. Triple Sec.
- 7,5 ml/ ¼ oz. marashino liqueur
- 7,5 ml/ ¼ oz. sugar cane syrup
- 15 ml/ ½ oz. freshly squeezed lemon juice
- 2 dashes Angostura bitters
- Put a sugar rim on your flute glass.
- Pour ingredients into a cocktail shaker with ice.
- Shake briskly.
- Strain into pre-pared flute glass.
- Garnish with a lemon zest.
Crusta is a name for a small group of classic cocktails. In their composition, crustas are similar to a sour, they contain a spirit, lemon juice as well as sugar or sugar syrup and / or liqueur and are also often rounded off with cocktail bitters. A special feature is a wide sugar rim on the glass, the eponymous crust, and a long, wide-cut spiral made of lemon or orange peel that is placed in the glass.
- Cognac Remy Martin VSOP | USA * | UK* | Germany*
- Triple Sec. liqueur | USA | UK*| Germany*
- Maraschino liqueur | USA | UK* | Germany*
- Angostura bitters | USA* | UK* | Germany*
- Glasses| USA* | UK* | Germany*