Brandy Crusta

By: Hannah Lee Leidy
Photo by Chris Granger

Food Culture of the South

Photo by: James Smith

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Makes 1 cocktail

  • 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.

  • Recipe from Chris Hannah, Jewel of the South, New Orleans

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