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Friday, 22 June 2012

The boy and his poison: The Brandy Crusta

There are times when a book should never be judged by its cover... especially when the book is a delicious sugar-rimmed cocktail  full of flavour but lumbered with the word 'crust' in its title. I have no idea how this drink's unattractive name was conceived but letting it stop you try it is bordering on criminal.

There's so much to discuss about this cocktail. I could go on about the versatility of the recipe, after all it isn't just good with brandy, it works equally as well with bourbon and gin.  I could even bore you at length about the drink's history but what I really want to tell you about is the Crusta's beautiful and elaborate garnish. It might be fiddly but they look fantastic and the aroma from the lemon when you're sipping it really sets this apart from similar drinks like a Sidecar.

You'll need
  • 50ml brandy
  • 35ml Cointreau (or any other orange liqueur you have knocking about)
  • 25ml lemon juice
  • Sugar to rim the glass
  • 1 large lemon to garnish  
Prepare your glass
  • Rub a small piece of lemon round the rim of a collins glass or any small tumbler you have to hand
  • Pour the sugar on to a saucer and dip the rim into the sugar.
  • Cut your lemon in half and trim the ends.
  • Using a vegetable peeler starting from the wide-end of the lemon gradually peel the lemon in one continuous strip until you reach the trimmed-end
  • Then line the outside of your glass with the lemon peel allowing it to poke out of the top of the glass
Make it 
  • Stir the brandy, cointreau and lemon juice over ice in a cocktail shaker until mixed and ice cold
  • Strain the mixture into your sugar rimmed, lemon lined glass.

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