Invented by Joseph Santini in 1862 at his bar, Jewel of the South, this New Orleans refreshment is not only tasty and refreshing but also an excellent way to take a load off when you’ve finished up a busy day at the office. Here’s your simple guide to making a Brandy Crusta Cocktail.
Ingredients:
- 1/4 ounce maraschino liqueur
- 1/2 ounce Cointreau
- 1/2 ounce simple syrup
- 3/4 ounce lemon juice
- 1 1/2 ounces aged brandy
- 2 dashes Angostura Aromatic Bitters
- granulated sugar
- orange peel twist
Instructions:
- Dip a cloth in the lemon juice and rub it around the rim of the coupe or cocktail glass you’re going to use.
- Dip the rim into the sugar.
- Pour the Cointreau, brandy, lemon juice, maraschino liqueur, and bitters into a cocktail shaker and add ice. Shake for 10 seconds.
- Strain the cocktail into the glass and garnish with an orange peel.
