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Peach Brandy Crusta

peach brandy crusta

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.


  • 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


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.

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