The Brandy Crusta


Brandy Crusta

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

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