An old Jerry Thomas recipe we found in the brand new PDT Cocktail Book, which calls it “the grandaddy of the Sidecar.” Well, you know how we do love a Sidecar. We now also love a Brandy Crusta.
The recipe, after the jump.
First served by Joseph Santini of the New Orleans Exchange Bar, according to the PDT cocktail book.
2 ounces Hine VSOP cognac
3/4 ounce lemon juice
1/2 ounce Luxardo Maraschino Liqueur
1/2 ounce Marie Brrizard orange curacao
Shake with ice and strain into a chilled, sugar-rimmed wine glass filled with an entire lemon and orange peel. (Obviously we did not do this but it sounds lovely!)