How to make a Brandy Crusta cocktail

The pinnacle of fancy cocktails is the Brandy Crusta, precursor to the Sidecar. Invented in New Orleans around 1850, the Brandy Crusta is one of the few cocktails that is garnished before the drink is made. Begin by moistening the glass rim with a lemon wedge and coating the rim with a generous crust of sugar. Next, cut a long, wide strip of peel from a lemon. Curl the peel around the inside of the glass, positioning it so it stands above the rim. Combine 2 ounces brandy (or cognac, the Rolls-Royce of brandies), ½ ounce dry curaçao, ½ ounce lemon juice, ¼ ounce maraschino liqueur and a dash of Angostura bitters. Shake with ice and strain into the prepared glass. Snap a photo, then imbibe.