Brandy Crusta

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Recipe adapted from Julie Reiner, Clover Club, New York City

Brandy Crusta
No Ratings
This is one of the oldest classic cocktails in bartending history, and has seen a revival thanks to the re-entry of dry curaçao into the marketplace.
Servings
1
drink
Ingredients
  • Lemon wedge
  • Superfine sugar
  • Small orange
  • Ice
  • 2 ounces cognac (preferably Pierre Ferrand 1840 Original Formula Cognac)
  • ½ ounce Pierre Ferrand Dry Curaçao
  • ½ ounce maraschino liqueur
  • ½ ounce fresh lemon juice
  • 1 dash Angostura bitters
Directions
  1. Prepare the glass: Wet the rim of a small snifter or wineglass with the cut edge of a lemon wedge, and dip the rim into a saucer of superfine sugar to create a crust around the rim. Use a sharp vegetable peeler or paring knife to remove the zest from a small orange in one large strip, avoiding the bitter white pith as much as possible, and place the zest inside the sugar-rimmed glass. Place the glass in the refrigerator to chill while preparing the drink.
  2. In a cocktail shaker filled with ice, combine the cognac, curaçao, maraschino liqueur, lemon juice and bitters. Shake well until chilled, about 10 seconds; strain into the prepared glass. Serve.
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