The Brandy Crusta was originally made with Cognac but can also be made with brandy, bourbon or rye whiskey. It’s also one of the few cocktails that you garnish before making the drink. At Truss and Twine in Palm Springs, bar manager Dave Castillo adds a smidgen of maraschino to the classic recipe for added aromatics.
2 oz. Cognac
½ oz. orange Curaçao
½ oz. fresh lemon juice
½ oz. maraschino liqueur
2 dashes Angostura bitters
Tools: shaker, strainer
Garnish: sugar rim and lemon curl
Cut a lemon in half. Pare the full peel off half and squeeze the juice from the lemon. Prepare a glass by moistening the rim with lemon and dipping it in sugar, then carefully curling the lemon peel around the inside of the glass. Combine all ingredients in a shaker with ice, shake and strain into glass and add 1 small cube of ice.
Dave Castillo, Truss and Twine, Palm Springs