Brandy Crusta Recipe
The Brandy Crusta is a vintage crusta recipe from Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882. The original wording is preserved here beside a modernized version for easier mixing.
Source: Harry Johnson's New and Improved Bartender's Manual, Harry Johnson, 1882 . Original wording preserved.
Original Recipe
Use a champagne glass. Peel half of a lemon all in one piece, dip it in pulverized sugar, and place it inside the glass so that it covers the interior. Add a small quantity of cracked ice in the bottom of the glass, then pour in ½ wine glass of Brandy, 3 dashes of Lemon Juice, 1 teaspoonful of sugar, 3 dashes of Bitters. Mix with a spoon and serve.
Modern Recipe
Ingredients
- ½ lemon peel (whole, sugared)
- Cracked ice
- 1 oz (30 ml) brandy
- 3 dashes lemon juice
- 1 teaspoon (5 ml) sugar
- 3 dashes bitters
Instructions
Line the inside of the glass with lemon peel dipped in sugar. Add cracked ice, brandy, lemon juice, sugar, and bitters. Stir well and serve.
