RECIPE: Brandy Crusta

Originally emerging in the 1850s in the French Quarter, New Orleans, by one Joseph Santini at a bar called Jewel of the South, this was arguably the first cocktail to use citrus, thereby arguably creating a new category of drinks: sours. In turn, it can be said to be the grandfather of the Sidecar. Some cocktail historians spell his name Santina but being Italian I’m sure there would be an ‘i’ at the end.

 

Courvoisier – 2 oz.                                                  

Grand Marnier – 1 tsp                                                       

Fresh lemon juice – 1 tsp                                                 

Simple syrup – 1 tsp                                                          

Angostura bitters – 2 dashes                                                       

Large lemon peel – Garnish                                             

Sugar

 

Rim Champagne glass with sugar

                        

In a shaker tin add Courvoisier, Grand Marnier, lemon juice, simple syrup, and bitters   

                                                                                                                    

With ice and shake for 15 seconds Strain into a chilled champagne glass.                                    

Submerge lemon peel into top of glass   

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