50 ml Rémy Martin VSOP
2 dashes of Angostura bitter
20 ml Cointreau L’Unique
15 ml fresh lemon juice
Dry, Sour||
The Brandy Crusta
Enjoy the dry and sour taste of the Brandy Crusta, originally created in the 1850s by Joseph Santini in New Orleans (USA). This classic cocktail gets its name from the layer of sugar around the rim of the glass.
3 MIN easy CoupeINGREDIENTS
1¾ oz Rémy Martin VSOP
2 dashes of Angostura bitter
¾ oz Cointreau L’Unique
½ oz fresh lemon juice
5 cl Rémy Martin VSOP
2 dashes of Angostura bitter
2 cl Cointreau L’Unique
1.5 cl fresh lemon juice
How to make the
Brandy Crusta
How to make the
Brandy Crusta
- Combine 50 ml (1¾ oz) Rémy Martin VSOP, 20 ml (¾ oz) Cointreau l’Unique, 15 ml (½ oz) fresh lemon juice, and 2 dashes of Angostura bitter in a cocktail shaker filled with ice.
- Strain into a chilled coupe or cocktail glass.
- Garnish with an orange twist and a sugar rim.
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The Rémy Crusta recipe
by In House Rémy Martin Mixologist
50 ml Rémy Martin VSOP
5 ml Cointreau l’Unique
5 ml Luxardo Maraschino liqueur
5 ml fresh lemon juice
2 dashes Angostura bitter
1 dash of sugar syrup
Step 1: Combine 50 ml Rémy Martin VSOP, 5ml Cointreau l’Unique, 5ml Luxardo Maraschino liqueur, 5ml fresh lemon juice, 2 dashes of Angostura bitters, and 1 dash of sugar syrup in a cocktail shaker filled with ice.
Step 2: Strain into a chilled coupe or cocktail glass.
Step 3: Garnish with an orange twist or sugar rim.
The History of the Brandy Crusta
Created in the 1850s by Joseph Santini in New Orleans, Louisiana (USA), the Brandy Crusta gets its name from the rim of sugar around the glass. It is one of the most famous cocktails from Jerry Thomas’ Bar-Tender’s guide.
The crusta is a term that refers to a small group of classic cocktails, most well-known versions are the cognac or brandy crusta. The composition of a Crusta is similar to a sour, which includes alcohol, lemon juice, and sugar or glucose syrup and are often complemented by cocktail bitters. Its signifying characteristic is the wide sugar rim on the glass, referred to as the crust, along with a long spiral of lemon or orange peel, broadly cut, which is placed in the glass.
The Collection
