Brandy Crusta is a classic cocktail dating back to the mid-19th century and invented in New Orleans. Today, it's been revisited for us by Luigi Barberis. In this version, the addition of 12-year-old Mazzetti Brandy gives the cocktail a rich and intense flavor, while dry curaçao adds a citrus note that makes it fresh and balanced. Brandy Crusta is perfect as a post-dinner cocktail or for a relaxing moment.
Ingredients:
4 cl of 12-year-old Mazzetti Brandy
2 cl of dry curaçao
1 cl of sugar syrup
1.5 cl of freshly squeezed lemon juice
Sugar
Instructions:
Pour the Mazzetti Brandy 12 anni , the dry curaçao, the sugar syrup and the fresh lemon juice into a shaker.
Add ice to the shaker and shake vigorously for 10-15 seconds.
Use a strainer to filter the contents of the shaker into a glass previously chilled with ice and with the rim slightly wet and covered with sugar (crusta).
Garnish the cocktail with an orange peel and serve.
