Brandy Crusta
Created in the 1850s by Joseph Santini, an Italian from Trieste, in New Orleans, USA, either at the City Exchange in the French Quarter, or at his Jewel of the South saloon on Gravier Street in the American Quarter which he opened in 1855. The name refers to the crust of sugar around the rim.
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Ingredients
- 2 floz Brandy
- 0.75 floz Cointreau®
- 0.5 floz Maraschino Liqueur
- 0.5 floz fresh lemon juice
- 1 tbsp Superfine Bar Sugar rimmer
Ingredients
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Instructions
- In a shaker glass shake over ice and strain into a chilled sugar rimmed cocktail glass and garnish with a maraschino cherry.
Recipe Notes
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