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Brandy Crusta


¾ ounce lemon juice, plus more for the rim

Sugar for the rim*

Peel of ½ lemon

1¾ ounces Cognac (Rémy Martin 1738 recommended)

½ ounce orange curaçao (Pierre Ferrand recommended)

¼ ounce maraschino liqueur

2 dashes Angostura

*Granulated sugar is all you need here, but feel free to jazz it up by stirring in a little colored sugar too.


  1. Wet the rim of a goblet or wine glass with lemon juice, then dip into sugar. Place lemon peel in glass and set aside.
  2. Combine remaining ingredients
in a cocktail tin filled with ice. Shake vigorously, then strain into prepared glass.

From The Forgotten New Orleans Cocktail That’s Making a Comeback.