“Boozy Fridays present Brandy Crusta cocktail”
The Brandy Crusta first appeared in New Orleans, around 1850. It was the creation of Joseph Santini, a restauranter who once managed the City Exchange (………). The first recorded recipe for the Brandy Crusta appears in Jerry Thomas’s 1862 book on mixology; it calls for brandy, curacao , bitters, simple syrup, and lemon juice. The drink was served in a glass with sugared rim and a spiral of lemon peel that covered the interior of the glass. Some later recipes for the Brandy Crusta substituted maraschino liqueur for the curacao.
Taken from “Gary Regan’s The Joy of Mixology, 2003, Clarckson Potter Publishers, New York”
The Bar Institute’s variation – TBI Crusta:
– 10ml Sugar Syrup
– 60ml Metaxa
– 10ml Orange Curacao
– 10ml Lemon Juice
– 3 dashes Whiskey Barrel – Aged Bitters
Glass: Red wine glass
Method : Stirring
Garnish : sugar rim and large lemon peel to cover the interior of the glass.
**Cheers to a Weekend Cocktail**
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