Brandy Crusta Recipe

Time10m

Serves1

Make Brandy Crusta Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare glass
Chill a large wine or cocktail glass (preferably a stemmed 'crusta' style or coupe) by placing it in the freezer for a few minutes or filling with ice water while you prepare the drink.
2
Sugar the rim
Pour the teaspoon of cracked or superfine sugar onto a small plate. Run a lemon wedge around the outer rim of the chilled glass to moisten it, then dip and rotate the rim into the sugar so it adheres evenly forming a sugary crust. Set the glass aside.
3
Mix the cocktail
In a cocktail shaker, combine 2 oz cognac/brandy, 0.75 oz fresh lemon juice, 0.25 oz maraschino liqueur, 0.25 oz orange curaçao, 0.25 oz simple syrup, and 2 dashes Angostura bitters. Add about 1 cup of ice to the shaker.
4
Shake
Seal the shaker and shake vigorously for 12–18 seconds, until the outside of the shaker is very cold and well chilled.
5
Strain and garnish
Discard ice or water from the chilled glass. Double strain the cocktail (through the shaker strainer and a fine mesh strainer if available) into the sugar-rimmed glass. Express a long lemon peel over the drink to release the oils, then sweep the peel inside the glass as a long spiral garnish.
6
Serve immediately while cold. The Brandy Crusta is traditionally served without additional ice so the sugar rim and long lemon peel are prominent.