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Brandy Crusta


2 oz
A primarily after-dinner spirit made from distilling wine. Generally containing 35-60% ABV and generally aged in wooden casks. Cognac is a famous example of a brandy (produced in the Cognac region of France).
0.5 oz
A liqueur predominantly flavored with the dried peels of the laraha orange native to the island of Curaçao. Curaçao liqueur likely originated in the 1600s from the Dutch spirit company Bols after the West Indies Company controlled trade from the island. The liqueur comes in many colors with blue being the original made by Bols, however the color is only added for effect and adds no flavor. Triple Sec (ie: Cointreau) is considered a white Curaçao.
2 tsp
A liqueur distilled from Marasca cherries, that grow along the Dalmatian coast.
1 tsp
The most common fruit juice used in cocktails. This citrus juice is about 6% acid; pure citric acid. Lemon juice should be used the day it is squeezed, some like it freshly squeezed and others like it a few hours old.
1 peel
A yellow citrus fruit. The peel is often used as a garnish while the juice incorporated into the drink for a tart flavor profile (citric acid).

Sugar the rim of a cocktail glass. Combine all ingredients over ice and shake until chilled. Strain into the glass, garnish with a lemon peel. #shake #straight



Strong
Sweet
Tuxedo No.2, How To Mix Drinks, 1862
avg. 2.8 (39)
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