Brandy Crusta Recipe
Crustas go back to the end of the nineteenth century. They are named for the sugar on the rim of the glass.
- Sugar for rimming
- 2 ounces brandy
- 1/2 ounce maraschino liqueur
- Dash of bitters
- 1/2 ounce triple sec or curaçao
- 1/2 ounce fresh lemon juice
- Twist of lemon peel
- Rim a chilled cocktail glass with sugar. Shake the brandy, maraschino liqueur, bitters, triple sec, and lemon juice well with ice; then strain into the glass. Garnish with lemon peel.
This recipe, while from a trusted source, may not have been tested by the CHOW food
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