Brandy Crusta

What could be chicer than cocktail hour at the Carlyle?  Assouline’s latest book, Vintage Cocktails, pays homage to the Golden Age of Cocktails with a collection of classic drinks photographed at the hotel’s legendary Bemelman’s Bar.

The author, Brian Van Flandern, a Michelin three star mixologist and consultant to Chef Thomas Keller of Per Se, selected some of the most iconic drinks of the Pre-Prohibition era for this stunning new cocktail tome.  Here we share the mouth watering image and recipe for the Brandy Crusta.

INGREDIENTS
1 1/2 oz V.S. Cognac
1/4 oz Maraschino Liqueur
1/4 oz Orange Curacao
1/4 oz Fresh Lemon Juice
1 Dash Angostura Bitters
Lemon Peel

MIXING NOTES
Combine all ingredients in a mixing glass and shake well.
Strain into a small cocktail glass with a lightly sugared rim.
Garnish with a small spiral of lemon around the inside of the rim.

INSIDER NOTES
“The Brandy Crusta has a rich history,” explains Van Flandern of Creative Cocktail Consultants who recounts the origins of this classic recipe which was invented in New Orleans in 1852 .  A pre-cursor to the more familiar Sidecar, the Brandy Crusta is a beautifully presented cognac drink which will be especially welcome in chilly winter months.  Van Flandern gives us a true insider tip by reminding us to start peeling the lemon from the top in a 1/2 inch strip and to use the entire peel of one lemon for each garnish.

Vintage Cocktails by Assouline retails for $50 and is available online or at select retailers across the country.

PHOTO CREDIT:  Laziz Hamani for Assouline