The Brandy Crusta dates back to 1850s New Orleans and is a heavy-hitting, boozy cocktail known for its sugar and lemon-crowned rim. Traditionally served in a stemmed glass, we opted for a Glencairn but any narrow-rimmed glass should work. It just needs to be small enough that you can take the peel of a lemon and coil it around itself inside the rim.
1.75 oz Brandy or Cognac
.5 oz Pierre Ferrand Dry Curaçao
.25 oz Maraschino Liqueur
.75 oz Fresh Lemon
2 dashes Angostura Bitters
Shake all ingredients with ice until well-chilled, double-strain into narrow-rimmed flute or small wine glass with a wide sugar rim. Garnish long, wide lemon peel curled into a circle and allow the lemon peel’s own outward pressure to hold it up inside the glass.