Brandy Crusta
A flamboyant Daisy variation, the Brandy Crusta is a true showstopper. It combines the rich warmth of cognac with bright lemon, sweet orange liqueur, and a whisper of maraschino, all shaken to a frosty chill and served in a glass adorned with a glistening demerara sugar crust and an elegant lemon spiral.
Ingredients
- 1.75 oz Cognac
- 0.75 oz Fresh lemon juice
- 0.5 oz Orange Liqueur
- 0.25 oz Luxardo Maraschino Liqueur
- 2 dashes Angostura Bitters
- Demerara sugar (for rim)
- Lemon peel (for garnish)
Instructions
- Prepare your chilled coupe or martini glass by moistening the rim with a lemon wedge and dipping it into demerara sugar to create a crust.
- Using a vegetable peeler, create a very long lemon peel spiral and carefully place it inside the glass so it extends above the rim.
- Combine cognac, lemon juice, orange liqueur, maraschino liqueur, and Angostura bitters in a shaker with ice.
- Shake vigorously until well-chilled.
- Double strain the cocktail into your prepared glass, being careful not to disturb the sugar rim.
Glassware: Coupe or Martini glass
Garnish: Demerara sugar rim and a very long lemon peel spiral
History
The Brandy Crusta is a truly historic cocktail, believed to have been created in the 1840s by Joseph Santini in New Orleans. It's famous for its elaborate presentation, particularly the sugar-crusted rim and the dramatic lemon peel, which set it apart as one of the earliest 'fancy' cocktails.