Brandy Crusta
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Flute glass
- Ice: Ice
- Garnish: Some merely shove a wide long piece of lemon peel around the inside of the glass rim, leaving the drinker to push the peel down into the glass in order to sip from the drink. Instead I prefer the peel to become a watertight extension to the glass. Find a lemon which fits snugly in the top of a small wine, flute or sour glass. Cut off both ends of the fruit and carefully remove the pulp to leave a barrel-shaped shell of skin. Place in the top of the glass. Wet the edge of the glass and exposed fruit shell with sugar syrup and dip in caster sugar to frost the edge of both peel and glass. Leave for a couple of hours to form a hard crust that helps secure the peel.
- ABV: 20%
Ingredients
- Rémy Martin 1738 Cognac — 1⅔ oz (50 ml)
- De Kuyper Triple Sec (40%) — ¼ oz (7.5 ml)
- Luxardo Maraschino Liqueur — ¼ oz (7.5 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Angostura Aromatic Bitters — 2 dash
How to make it
- SHAKE all ingredients with ice.
- Fine strain into pre-prepared glass.
- Garnish with lemon peel.
A cocktail with brandy, lemon, and sugar syrup.
Updated
Same Base
Same Method
Same Glass
Popular
Alphabetical
Brandy · Shake · A-Z: B · Catalog
