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Brandy Crusta

In 1840, Joseph Santini followed Pierre Maspero as the bar and restaurant manager at the New Orleans’ City Exchange in the French Quarter. It was during his time at the illustrious hotel that he created the Brandy Crusta, a derivative of the Old Fashioned.


1.5 oz cognac
0.75 Triple Sec
0.75 lemon
1 barspoon of Luxardo Maraschino
1 dash Peychaud’s Bitters
Garnish: Lemon peel “lip”
Prep: Shake, strain and garnish.