April 4, 2012

Brandy Crusta

This cocktail reminded me, how much in awe I am of the skills of professional bartenders.

It's not really difficult to mix a nice cocktail if you follow a recipe and have the right ingredients.

What sets the professional apart is doing it quickly and repeatedly.

Between cutting the long lemon peel and making the sugar rim on this cocktail any patron would have left my bar and I hadn't even gotten around to start shaking.

A barmanager in Copenhagen told me that 2012 just might be the year of the brandy - or cognac - based cocktail, I believe he is right.

This one really has a lovely balance and is amazingly refreshing for a drink that full of booze.

And did I mention, it's also very old? David Wondrich tells the story better than I ever could:
  • 6 cl cognac
  • 0,5 cl orange curacao
  • 0,5 cl Maraschino
  • 2 dashes Angostura bitters
  • 1 cl freshly squeezed lemon juice
  • fine sugar
  • peel of a whole lemon
  • a little more lemon juice
Start by cutting the peel. I decided it would be better to cut a little deep and then trim rather than risking break stride mid ways. The trimming can be done by laying the peel flat on cutting board and then cutting away from yourself with very sharp knife.

Next moisten the top 0,5 cl of the rim of a pretty glass - not too wide - with lemon juice and roll it in fine sugar.

Then you are ready to shake - or stir - as you please: In shaker over ice pour lemon juice, Maraschino, orange curacao and brandy. Shake and stir until cold, then strain into the sugar rimmed glass where you have placed one big, slow melting ice cube, add the two dashes of Angostura bitters  and finally place lemon peel at the top of the glass so that it sticks up.

Be careful when you drink ;)

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