Invented by an Italian bartender named Joseph Santini in New Orleans, the Brandy Crusta was one of the city’s first true calling-card cocktails. Though it disappeared in the early 20th century, the Crusta is making a revival and new versions now appear. We give you the Difford version; Shake all ingredients with Hoshizaki ice, fine strain into prepaired glass.
50 ml Remy Martin Cognac
7,5 ml Triple Sec
7,5 ml Luxardo Maraschino liqueur
15 ml fresh lemon juice
7,5 ml Sugar Syrup mathieuteisseire_nl
2 dash Angostura Aromatic Bitters
Garnish the proper way;
Find a lemon which fits into a small wineglass tightly enough to act as a watertight extension to the glass. Cut off both ends of the fruit and carefully remove the pulp to leave a barrel-shaped shell of skin. Place this in the top of the glass so around half of the fruit’s width is above the rim of the glass. Wet the edge of the glass and exposed fruit shell with rich sugar syrup (2:1) particularly generously where the fruit meets the glass rim. Dip in caster sugar to frost the edge of both lemon peel and glass. Leave fot a couple of hours to form a hard crust which helps fix lemon to the glass and form a watertight seal. The drinker then drinks from the rim of the fruit rather then the glass.
Author: Alexandra Zijlstra