Saturday, July 15, 2017

deauville crusta

3/4 oz Lustau Brandy
3/4 oz Coquerel Calvados
3/4 oz Clement Creole Shrubb Orange Liqueur
3/4 oz Lemon Juice
1 dash Angostura Bitters

Shake with ice, strain into a narrow cocktail or wine glass rimmed with sugar, and garnish with a long wide lemon peel wrapped around the glass' top inner diameter.
Two Saturdays ago for drink of the day at Loyal Nine, I decided to merge two New Orleans cocktails. The first was the Crusta created by Joseph Santini in 1852 that was the first recorded cocktail containing citrus (not the first drink, but the first with the classic spirits, sugar, bitters, and water structure) and the combination of brandy, orange liqueur, and lemon with a sugared rim perhaps morphed into the Sidecar. In figuring out what to do for the recipe, I stuck with the idea of a Brandy Crusta and selected the 1930s Deauville that I always think of as a Hoop La with the Lillet swapped for apple brandy or perhaps the cousin of the Between the Sheets. To take the Deauville into the proper cocktail format, I added a dash of bitters and figured that the sugared rim of the Crusta would compensate for any tartness or bitterness from its addition.

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