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Brandy Crusta

Cocktail recipe

1 Cocktail PT2M PT2M Brandy Crusta cocktail

Added on 1st Jan 2010

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#40 / 44 in Cognac Cocktails
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#83 / 144 in Cointreau Cocktails
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#222 / 314 in Lemon Juice Cocktails
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#149 / 181 in Sugar Syrup Cocktails
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#120 / 147 in Angostura Bitter Cocktails
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#20 / 21 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 Cognac6 cl Cognac60 ml Cognac2 oz Cognac
2 dashes Angostura Bitter2 dashes Angostura Bitter2 dashes Angostura Bitter2 cl Angostura Bitter2 ml Angostura Bitter2 oz Angostura Bitter
1/8oz Maraschino cherry liqueur1/8oz Maraschino cherry liqueur1/8oz Maraschino cherry liqueur0.38 cl Maraschino cherry liqueur3.75 ml Maraschino cherry liqueur0.125 oz 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.