Brandy Crusta Food
BRANDY CRUSTA
More than most cocktails, a properly made brandy crusta requires a little effort. Achieving an even sugar rim on a glass and paring a long lemon twist (known as a horse's neck) may take a few tries before you get it right. This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from the one first printed by the bartender Jerry Thomas in his seminal 1862 cocktail manual. Thomas credited the drink's inventor, the New Orleans bartender Joseph Santini, who had his own bar named Jewel of the South. The resulting cocktail may look too beautiful to drink. But that's what iPhones are for. Take a picture and get to drinking.
Provided by Robert Simonson
Categories cocktails
Yield 1 drink
Number Of Ingredients 8
Steps:
- Take a small wine glass, wet the rim with lemon juice, then dip in sugar to create an even sugar rim on the glass.
- Using a Y-peeler. begin at the top of the lemon and peel a long, continuous twist, using as much of the skin as possible. Carefully position this twist inside the prepared glass, creating an internal spiral of lemon peel that reaches the top of the glass.
- Combine all liquid ingredients in a cocktail shaker filled with ice and shake until cold, about 15 seconds. Strain into the prepared glass.
BRANDY CRUSTA
The Brandy Crusta is one of the oldest classic cocktails on record and a liquid calling card of its hometown of New Orleans.
Provided by Liquor.com
Time 5m
Number Of Ingredients 8
Steps:
- Rim a coupe glass with sugar and set aside.
- Add the brandy, orange curaçao, maraschino liqueur, lemon juice, simple syrup, and bitters into a shaker with ice and shake until well-chilled.
- Strain into the prepared glass.
- Garnish with a lemon twist.
Nutrition Facts : Calories 499 kcal, Carbohydrate 101 g, Cholesterol 0 mg, Fiber 22 g, Protein 9 g, SaturatedFat 0 g, Sodium 21 mg, Sugar 46 g, Fat 3 g, UnsaturatedFat 0 g
BRANDY CRUSTA
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 serving
Number Of Ingredients 0
Steps:
- Combine 2 ounces cognac, 1 teaspoon each cherry and orange liqueur, 1 teaspoon lemon juice and 2 dashes angostura bitters in a shaker. Fill with ice, cover and shake well. Strain into a chilled sugar-rimmed cocktail glass. Garnish with a lemon peel.
BRANDY CRUSTA
This recipe comes from Allen Katz, host of The Cocktail Hour on Martha Stewart Living Radio.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes Cocktail Recipes
Number Of Ingredients 4
Steps:
- Cut the ends of lemon and pare the peel from the fruit. Squeeze the juice and reserve. Rim a small wine glass with sugar and place the hulled lemon peel inside.
- Shake ingredients over ice and strain into the wine glass. And add one large ice cube to further dilute and round out the flavors of the cocktail.
BRANDY CRUSTA
Categories Liqueur Alcoholic Citrus Quick & Easy Cocktail Brandy House & Garden Drink
Yield Serves 1
Number Of Ingredients 10
Steps:
- Rub the rim of a 4-ounce cocktail glass or wineglass with lemon and dip into sugar. Put the lemon or orange rind and the cherry into the glass. Combine ice, bitters, maraschino liqueur, lemon juice and brandy in a mixing glass and stir. Strain into the prepared glass. Add a slice of orange.
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Before mixing, prepare a cocktail glass as follows: Rub a slice of lemon around the rim of the glass and dip the glass in superfine sugar so the sugar adheres to the edge of the glass.
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THE BRANDY CRUSTA 2 oz. (60ml) Cognac 1/2 oz. (15ml) Orange Curaçao 1/2 oz. (15ml) Fresh Lemon Juice 1/2 oz. (15ml) Maraschino Liqueur 2 Dashes Angostura Bitters Rim: Sugar Garnish: Thick Lemon Peel in mouth of glass …
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Invented by an Italian bartender named Joseph Santini in New Orleans, the Brandy Crusta was one of the city’s first true calling-card cocktails; originally mixed in the 1850s, it predates even the rye whiskey-based Sazerac.Though it …
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Brandy Crusta Based on Joseph Santini via Jerry Thomas (How to Mix Drinks, 1862) 1 wine-glass brandy (2 ounces Cognac) 1-2 dashes curaçao (¼ teaspoon Grand Marnier or Ferrand Dry Curaçao) 3-4 dashes gum syrup (½ teaspoon simple syrup) 1 dash (¼ teaspoon) lemon juice; 2 dashes Boker’s bitters (Angostura, Bittercube Bolivar) lemon peel; Wet the rim …
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Brandy Crusta is a classic brandy-forward cocktail that was introduced in the 1850s. It was illustrated in Jerry Thomas' Bartender's Guide from 1862. It combines brandy (typically Cognac), orange liqueur, maraschino liqueur, lemon juice, and a dash of bitters. The ingredients are shaken with ice and are then strained into chilled glass.
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A Brandy Crusta is an IBA Official Cocktail made of brandy, Maraschino Luxardo, curaçao, fresh lemon juice, sugar syrup, and Angostura bitters. [1] The cocktail, named for the crust of sugar on the rim, was invented by Joseph Santini, a bartender in New Orleans at …
From en.wikipedia.org
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There are some who adhere to dry-martini dogma when making a manhattan, thinking the drink improves with less vermouth. But the classic, best and most flavorful ratio for this drink remains two to one. Whether you use bourbon or rye is entirely a matter of taste. Bourbon will get you a slightly sweeter, more mellow drink; rye a drier, spicier one. Both versions can be excellent. …
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The Brandy Crusta was first published in Jerry Thomas’s 1862 cocktail manual. However, its invention dates back further to the 1850’s and is credited to Joseph Santini. The name crusta comes from its traditional crust of sugar on the rim. It is one of the oldest cocktails on record and a direct forebear to the Sidecar.
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Joseph Santini, an Italian bartender in New Orleans, invented the Crusta in the 1850s. Originally, the recipe calls for spirit, bitters, sugar, and water, but adds a squeeze of lemon, so it is actually much more spirit-forward than its related cocktail, the Sidecar. Having a fancy glass to serve it in makes it taste even better, so if you have ...
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BRANDY CRUSTA RECIPE | RECIPE | RECIPES, NYT COOKING, HOMEMADE …
Mar 20, 2021 - More than most cocktails, a properly made brandy crusta requires a little effort Achieving an even sugar rim on a glass and paring a long lemon twist (known as a horse's neck) may take a few tries before you get it right This recipe, to be used at the new New Orleans bar Jewel of the South, is not very far removed from…
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Brandy Crustais a classic brandy-forward cocktail that was introduced in the 1850s. It was illustrated in Jerry Thomas' Bartender's Guide from 1862. It combines brandy (typically Cognac), orange liqueur, maraschino liqueur, lemon juice, and a dash of bitters. The ingredients are shaken with ice and are then strained into chilled glass.
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Share this cocktail. Sweet Sour. 3 min. Intermediate. Created in the 1850's by Joseph Santini in New Orleans (USA). It takes its name from the sugar crust around the rim. The Brandy Crusta is one of greastest ancestral cocktail illustrated in Jerry Thomas' Bar-Tender's guide, and considered as the ancestor of the Sidecar.
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