Brandy Crusta
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
43
Take a nice, clean lemon of the same size as your wine glass, cut off both ends of it, and peel it the same as you would an apple, put the lemon peel in the wine glass, so that it will line the entire inside of the glass, and dip the edge of the glass and lemon peel in pulverized sugar, take your mixing glass and mix as follows:
3
to 4
dash
orchard syrup
Ingredient: orchard syrup
Also Known As: maple sugar syrup What it is: SyrupUnknown and unavailable ingredient, but assumed to have been made from maple syrup.
1
to 2
dash
Boker's bitters
Ingredient: Boker's bitters
What it is: BittersBrand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.
4
to 5
drop
lemon
juice
2
dash
maraschino
Ingredient: maraschino
What it is: LiqueurBittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).
1
wine-glass
brandy
(Use a large bar glass.)
Ingredient: brandy
What it is: BrandyBrandy (from brandywine, derived from Dutch brandewijn—"burnt wine") is a spirit produced by distilling wine, the wine having first been produced by fermenting grapes. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink. While some brandies are aged in wooden casks, most are colored with caramel coloring to imitate the effect of such aging.
Fill 3/4 of glass with fine ice; stir up well with a spoon, strain it into the glass, dress with a little fruit, and serve. (See Illustration, Plate No. 5.)
