Peach Brandy Crusta

Name: Peach Brandy Crusta
Yield: 10
Cuisine: American

Recipe: Randy Layman , Ace Eat Serve , Denver

Photo: Lara Ferroni

August 14, 2020

Oolong tea syrup and peach brandy give the Crusta a fresh new look.

Largely absent from American bars for more than a century, aged peach brandy is once again enlivening cocktails with its rich, fruit-forward flavor.

Ingredients

2 oz. aged peach brandy
½ oz. curaçao
½ oz. oolong tea syrup
½ oz. fresh lemon juice
2 dashes absinthe

Tools:shaker, strainer
Glass:coupe or crusta
Garnish:orange zest

Preparation

Prepare a glass by rubbing the lip with a cut wedge of lemon and dipping the moistened edge into a saucer of superfine sugar. Use a paring knife or vegetable peeler to remove the zest from a small orange in one large piece; insert into the prepared glass. Combine ingredients in a shaker and shake with ice to chill; strain into the prepared glass.

Oolong Tea Syrup: Steep 4 Tbsp. of oolong tea in 2 cups of hot water for 15 minutes. Strain the prepared tea, and add 2 cups of granulated sugar, whisking to dissolve. Keep the remainder refrigerated; use within 1 month.