To say I’ve been obsessed with old school cocktails recently, would be an understatement. Even more specifically, I have been fascinated with New Orleans drinks. It all started with the Old School Sazerac Cocktail. Then my research went deeper and then I tried these:
The Brandy Crusta is another New Orleans original dating back to the 1850s. The original recipe calls for Brandy or Cognac, orange curaçao or Cointreau , maraschino cherry liqueur, fresh lemon juice, Angostura bitters, simple syrup and a sugar rimmed glass.
All that sounds fun, but a bit sweet for me. Below is my adjustment, using Armagnac instead of Brandy and Grand Marnier instead of orange curaçao. I made these adjustments mostly because it is what I had on hand. I also adjusted the amount of Grand Marnier up to add full ounce instead of just ¼ ounce to make it more boozy. I decreased the simple syrup to ¼ ounce instead of ½ ounce to make it less sweet. I also used ginger simple syrup, again, it was what I had. But the ginger added a nice kick of heat. I could have done without the sugar rimmed glass but it was traditional so I kept it in. I mean the drink has “Crusta” in the name, soooo. Anyway, I enjoyed this one just in time to wrap up Mardi Gras.
- 2 ounces Armagnac
- 1 ounce Grand Marnier
- ¼ ounce Maraschino liqueur
- ½ ounce lemon juice, freshly squeezed
- ¼ ounce ginger simple syrup
- 2 dashes Angostura bitters
- Lemon wedge
- Granulated sugar, for the rim
- Lemon peel, for garnish
- Add Armagnac, Grand Marnier, Maraschino liqueur, lemon juice, simple syrup and Angostura bitters to a cocktail shaker with ice. Shake until cold, 20-30 seconds.
- Use the lemon wedge to moisten the top of a coupe or Nick and Nora glass. Place sugar on a plate, then roll the edge of the glass in sugar.
- Strain drink into the prepared glass, garnish with lemon peel.
- Enjoy!
one foodie and his food 