The Brandy Crusta was invented in 1852 in New Orleans. I have seen recipes that call for triple sec, curacao and cointreau.
- 1 1/2 oz. Brandy
- 3/4 oz. Cointreau
- 3/4 oz. lemon juice
- Dash of Maraschino Liqueuer
- Dash of Angustura Bitters
Add indredients into an ice filles mixing tin and shake.
Pour into a small, sugar rimmed wine glass
Garnish with a long lemon spiral