Crusta

Name: Crusta
Yield: 1 serving
Cuisine: Modern
Ingredients: 1.75 oz Cognac; 0.75 oz Orange Curaçao; 0.5 oz Fresh lemon juice; 2 dash Angostura bitters; 1 piece Sugar; 1 piece Lemon Peel

Modern · Cognac · Coupe

Created in the 1850s in New Orleans by Italian-born bartender Joseph Santini and first published by Jerry Thomas in 1862, the Crusta is regarded as the ancestor of the Sidecar and, by extension, the Margarita. Named for the sugar 'crust' rimming the glass.

Glass	Coupe
Garnish	None
ABV	28%
Category	international
Flavor	wikidata-import, cognac

Ingredients

Cognac1.75 oz
Orange Curaçao0.75 oz
Fresh lemon juice0.5 oz
Angostura bitters2 dash
Sugar1 piece
Lemon Peel1 piece

Method

Rub a cut lemon around the rim of a chilled coupe and dip in sugar.
Line the inside of the glass with a long lemon peel spiral.
In a mixing glass, stir cognac, curaçao, lemon juice, and bitters with ice.
Strain into the prepared coupe.
Serve immediately.