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Brandy Crusta

A sugar rim and a full curl of lemon peel frame brandy scented with cherry and orange.

Home-bar collection version

For one serving

Ingredients

  • Sugaroptional

    For rimming the glass

    1 tsp
  • Lemonoptional

    For moistening the rim and cutting a long peel

    1 piece
  • Brandy
    52.5 ml / 1.78 US fl oz
  • Maraschino Liqueur
    7.5 ml / 0.25 US fl oz
  • Orange Curaçao
    1 barspoon
  • Lemon Juice
    15 ml / 0.51 US fl oz
  • Simple Syrup
    1 barspoon
  • Angostura Bitters
    2 dashes

US fl oz amounts are rounded; use ml for exact measures.

To garnishSugar rim, Lemon twist

Make it

  1. Chill the glass, moisten the rim with a lemon slice and coat it with fine sugar.
  2. Cut a long strip of lemon peel and coil it inside the glass along the wall.
  3. Pour the remaining ingredients into a mixing glass and stir with ice for about 20 seconds.
  4. Strain into the chilled glass.

Behind the drink

Created in the 1850s by Joseph Santini in New Orleans and included in Jerry Thomas's 1862 cocktail book.

Recipe reference

Adapted from the IBA recipe; see the ingredient notes for home-bar adjustments.

iba-world.com ↗