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Brandy Crusta

Cocktail recipe

1 Cocktail PT2M PT2M Make me a cocktail cocktail, Cointreau, Lemon Juice, Sugar Syrup, Cognac, Angostura Bitter, Maraschino cherry liqueur Brandy Crusta cocktail

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#1 / 45 in Cognac Cocktails
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#4 / 149 in Cointreau Cocktails
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#8 / 365 in Lemon Juice Cocktails
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#5 / 217 in Sugar Syrup Cocktails
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#2 / 166 in Angostura Bitter Cocktails
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#1 / 26 in Maraschino cherry liqueur Cocktails

Glass

Champaign flute

6 Ingredients

¼oz Cointreau¼oz Cointreau¼oz Cointreau¼oz Cointreau¼oz Cointreau¼oz Cointreau
½oz Lemon Juice½oz Lemon Juice½oz Lemon Juice½oz Lemon Juice½oz Lemon Juice½oz Lemon Juice
¼oz Sugar Syrup¼oz Sugar Syrup¼oz Sugar Syrup¼oz Sugar Syrup¼oz Sugar Syrup¼oz Sugar Syrup
2oz Cognac2oz Cognac2oz Cognac2 oz Cognac6 cl Cognac60 ml Cognac
2 dashes Angostura Bitter2 dashes Angostura Bitter2 dashes Angostura Bitter2 oz Angostura Bitter2 cl Angostura Bitter2 ml Angostura Bitter
1/8oz Maraschino cherry liqueur1/8oz Maraschino cherry liqueur1/8oz Maraschino cherry liqueur0.125 oz Maraschino cherry liqueur0.38 cl Maraschino cherry liqueur3.75 ml Maraschino cherry liqueur

Method

Shake all the ingredients in a cocktail shaker filled with ice. Strain into a champagne flute. The 'crusta' part of this recipe comes from the crust that needs preparing before hand. Cut off both ends of a lemon and remove the insides to leave a shell of skin. Place in the top of a glass. Wet the edge of the glass and the 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.