Crusta Recipes

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WHISKEY CRUSTA

Provided by William Grimes

Categories     quick, cocktails

Yield One drink

Number Of Ingredients 6



Whiskey Crusta image

Steps:

  • Rub cut end of half lemon around rim of a small (3- to 4-ounce) wineglass, then dip glass in extra sugar. Using a vegetable peeler, carefully pare the lemon so peel comes off in one piece. Lower peel into glass to make a kind of cup.
  • Stir remaining ingredients in a shaker with a handful of ice for one minute and strain into glass.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 0 grams, Carbohydrate 8 grams, Fat 0 grams, Fiber 1 gram, Protein 0 grams, SaturatedFat 0 grams, Sodium 1 milligram, Sugar 6 grams

1/2 lemon, cut along equator
1 teaspoon superfine sugar, plus extra for frosting glass
2 dashes bitters
2 ounces bourbon
1/2 teaspoon orange Curaçao
1 teaspoon lemon juice

BRANDY CRUSTA

Provided by Food Network Kitchen

Categories     beverage

Time 5m

Yield 1 serving

Number Of Ingredients 0



Brandy Crusta image

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

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



Brandy Crusta image

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.

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

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