This recipe is a twist on the Brandy Crusta, a classic New Orleans cocktail from the 1850s. Chris Hannah, a bartender at Arnaud's French 75, dreamed up this cocktail (which was featured in Food & Wine Cocktails 2012.)
Coupling applejack with Campari, lemon, and orange juice, this tart drink is best enjoyed with a hearty coating of sugar on the rim.
- Yield:Makes 1 cocktail
- Active time: 10 minutes
- Total time:10 minutes
- 1 orange wedge
- 2 tablespoons sugar
- 1 1/2 ounces Laird's Applejack (80 proof)
- 1/2 ounce Campari
- 1/2 ounce freshly squeezed juice from 1 orange
- 1/2 ounce juice from 1 lemon
- Garnish: Orange twist
Moisten the rim of a rocks glass with the orange wedge. Pour sugar onto a plate or square of waxed paper and roll lip of glass in sugar to coat.
Fill shaker with ice and add applejack, Campari, orange and lemon juices. Shake vigorously for 15 seconds. Strain into sugar-rimmed glass. Garnish with orange twist.