The
Brandy Crusta was one of several mixed drinks to grace the pages of the
first printed bartender's manual, authored by Jerry Thomas and published in 1862. It's a nearly forgotten drink today, and what a shame that is! It's not a hard drink to make (I usually defer on the complex lemon peel garnish, but perhaps I shouldn't). This is how you and I
should make it:
2 oz Cognac (Martel VSOP)
1 tsp curaçao (Grand Marnier)
1 tsp Luxardo maraschino liqueur
2 tsp freshly squeezed lemon juice
1/2 tsp simple syrup
2 dashes Angostura bitters
Stir with ice, and strain into a sugar-rimmed wine glass. Garnish with a whole lemon rind.
No comments:
Post a Comment