Crusta Cocktail Food

BRANDY CRUSTA

Brandy Crusta image

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

Yield 1 drink

Number Of Ingredients 8

Ingredients

Lemon juice, for the sugared rim
Sugar, for the rim
Peel of 1 lemon, for garnish
2 ounces Cognac, preferably Pierre Ferrand 1840
1/2 ounce lemon juice
1/2 ounce Curaçao, preferably Pierre Ferrand
1/4 ounce maraschino liqueur
2 dashes Angostura bitters

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.

CRUSTA COCKTAIL

Crusta Cocktail image

This cocktail is said to have been invented at a New Orleans joint called Santina's Saloon in the mid-1800s

Provided by momaphet

Categories Beverages

Time 4m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

2 ounces brandy or 2 ounces Bourbon
1/2 ounce fresh lemon juice
1/2 ounce maraschino juice
2 teaspoons Cointreau liqueur
1 teaspoon sugar syrup
1 dash Angostura bitters
superfine sugar, lemon or orange peel

Steps:

Moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar. Shake all ingredients with cracked ice, then strain into the glass. Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about two inches, then serve.

Nutrition Facts : Calories 170.6, Sodium 0.7, Carbohydrate 1, Sugar 0.4, Protein 0.1

CRUSTA

Crusta image

I got this cocktail recipe by Chuck Taggart on the gumbopages.com website. This drink is strong, but it is refreshing on a hot day. According to Chuck, "this drink was supposedly invented at a New Orleans joint called Santina's Saloon in the mid 1800s...The traditional spirit for this drink is brandy or Cognac, but bourbon has been known to be substituted." I used brandy, and Patron citronage for Cointreau. DH said simple syrup and sugar syrup are the same thing.

Provided by Dr. Jenny

Categories Beverages

Time 5m

Yield 1 serving(s)

Number Of Ingredients 6

Ingredients

2 ounces brandy (or Bourbon)
1/2 ounce fresh lemon juice
1/2 ounce maraschino cherry juice (from the jar)
2 teaspoons Cointreau liqueur
1 teaspoon sugar syrup
1 dash Angostura bitters

Steps:

Moisten the rim of a chilled cocktail glass with a lemon wedge, then dip the rim into superfine granulated sugar.
Shake all the ingredients with cracked ice, then strain into the glass.
Drape a very long spiral of either orange or lemon peel into and hanging out of the glass by about 2 inches, then serve.

Nutrition Facts : Calories 170.6, Sodium 0.7, Carbohydrate 1, Sugar 0.4, Protein 0.1

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