Ingredients
- 1/4 ozFresh Lemon JuiceFresh squeezedSubstitute: Meyer lemon
- 2 dashesAngostura BittersClassic spiceSubstitute: Orange bitters
- 1/2 ozOrange LiqueurCointreau preferredSubstitute: Triple sec
- 2 ozBrandyQuality cognacSubstitute: VSOP cognac preferred
- 1/4 ozSimple SyrupLight simple syrupSubstitute: Rich syrup
Instructions
- Rim wine glass with sugar using lemon juice
- Add 2 oz brandy, 1/2 oz orange liqueur, 1/4 oz fresh lemon juice, and 1/4 oz simple syrup to mixing glass
- Add 2 dashes Angostura bitters
- Fill with ice and stir until well chilled
- Strain into prepared sugar-rimmed glass
- Garnish with long lemon peel ribbon around rim
Technique Notes
Stirred rather than shaken because there is only a quarter ounce of lemon per serving. Rim the glass before you build, and take your time with the sugar.
Why the Brandy Crusta Works
An ancestor of the modern sour, the Crusta uses orange liqueur where modern recipes would use simple syrup alone — the liqueur sweetens and aromatises in one move. Brandy and orange flatter each other naturally; Angostura lifts the citrus so the drink doesn't read flat. Tiny portions, big aromatics.