The recipe
- 1¾ ozBrandy53 ml
- ¼ ozMaraschino liqueur7.5 ml
- 1 bar spoonCuraçao
- ½ ozLemon juice15 ml
- 1 bar spoonSimple syrup
- 2 dashesAromatic bitters
How to make it
- 1Rub a slice of orange or lemon around the rim of a slim glass and dip it in sugar.
- 2Curl a long strip of orange or lemon peel around the inside of the glass.
- 3Stir everything with ice in a mixing glass.
- 4Strain into the prepared glass.
Garnish: A sugared rim and a long curl of orange or lemon peel inside the glass.
The ratio
3½ : ½ : ¼ : 1 : ¼
In parts, a Brandy Crusta is 3½ brandy, ½ Maraschino, ¼ Curaçao, 1 lemon and ¼ syrup. Change one part and you have a cousin; the closest are below.
Built the same way
Head to head
More Sours
- Amaretto Sour — Amaretto and lemon shaken with egg white into a foamy, almond-sweet sour.
- Aviation — Gin and lemon sweetened with maraschino, with a spoonful of crème de violette for its pale sky color and floral edge.
- Bee’s Knees — Gin softened with honey and brightened with lemon and orange. A gentle, rounded sour.
- Between the Sheets — Cognac and white rum with triple sec and lemon: a Sidecar with a second spirit. Strong and orange-scented.
- Bourbon Renewal — A bourbon sour with crème de cassis and a dash of bitters, shaken and poured over ice: tart, dark-fruited and easy.
- Bramble — A gin sour over crushed ice with blackberry liqueur drizzled through it, bleeding purple as it sinks.