I’m a huge fan of all forms of Brandy.  One of my all time favorites is the Brandy Crusta.  It’s another one of the great New Orleans creations, and the Sidecar’s father.  It’s extremely easy to make, tastes delicious, and looks beautiful.

• 1.5 oz Brandy
• .75 oz Combier
• .75 oz lemon juice
• .25 oz Maraschino Liqueur (not the sweet red stuff!)
• Dash or two of Peychaud’s Bitters

Moisten the outside of an egg coupe, crusta glass or any other receptacle that you wish, and rim with superfine sugar, making sure not to get any inside the glass.

Add the ingredients and cracked ice to your shaker. Shake and double strain into your sugar rimmed glass. Garnish with the peel of a lemon lining the inner rim of your glass.

Admire and enjoy!