RECIPE

Brandy Crusta

Matthew Kelly/Supercall

Though garnishing a cocktail is typically the final step—and often an afterthought—a sugared rim and glass-lining lemon peel form the basis for this simple but elegant drink. Invented in New Orleans in the 1850s by bartender Joseph Santini, the drink was one of the earliest—if not the earliest—sour cocktails. In our eyes, any drink that gave birth to the Cognac-based Sidecar, the lime-flecked Gimlet and the rummy Daiquiri is worth of admiration. It’s definitely worthy of drinking.

FLAVOR PROFILE
Sweet, Sour
STRENGTH

INGREDIENTS

  • 2 oz brandy
  • 1 tsp orange curaçao
  • .5 oz lemon juice
  • 1 tsp rich simple syrup
  • 1 dash Angostura Bitters
  • Sugar rim and lemon peel

INSTRUCTIONS

Step one

Rim a glass with sugar.

Step two

Place a lemon peel around the inner edge of the glass.

Step three

Add all remaining ingredients to a shaker and fill with ice.

Step four

Shake, and strain into the rimmed glass.

Contributed by Supercall

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