Opinion
Grading City Hall: See our report card for L.A. City Council President Herb Wesson
Food
Food

Brandy Crusta 21

Total time: 5 minutes

Servings: 1

Note: From Tony Abou-Ganim, who created this drink for Bellagio resort in Las Vegas. Maraschino Luxardo is available at Wally's Wine & Spirits in West Los Angeles and Beverage Warehouse in Marina del Rey.

1/2lemon

Superfine sugar

2 ounces Hennessy VS Cognac

1/2ounce orange Curaçao

1/4 ounce Maraschino Luxardo liqueur

1 ounce fresh lemon juice

1/2 ounce simple syrup

Dash Angostura bitters

1. Before mixing, prepare a cocktail glass as follows: Rub a slice of lemon around the rim of the glass and dip the glass in superfine sugar so the sugar adheres to the edge of the glass.

2. Pare half a lemon in a one-piece spiral; arrange the lemon peel spiral to line the inside of the glass.

3. Fill a small cocktail shaker with one-third cup cracked ice. Add the Cognac, Curaçao, maraschino liqueur, lemon juice, simple syrup and bitters. Shake well. Strain into the prepared cocktail glass.

Each serving: 266 calories; 0 protein; 26 grams carbohydrates; 0 fiber; 0 fat; 0 saturated fat; 0 cholesterol; 2 mg. sodium.

Copyright © 2015, Los Angeles Times
Related Content
  • The golden age of cocktails

    The name itself evokes the clink of ice in a glass. So it may be fitting that a museum celebrating the history of the cocktail has moved into town.

  • Perfecting the art of the cocktail

    Right now, we're in a golden age of American cocktails. More and more, bartenders at the best lounges and bars are offering lists of aperitifs, small-plates drinks and after-dinner drinks that sparkle with sophistication and creativity.

  • Gin-Gin Mule

    Total time: 5 minutes

  • Tiger's Eye

    Total time: 2 minutes

  • La Perla

    Total time: 1 minute

  • 2004 Albariño Pedralonga

    Elegant and focused, the 2004 Pedralonga from the Spanish Basque country shows the character and depth old, terrace-grown vines can bring to Albariño. This vintage exhibits a chiseled minerality that's thrilling, making it one of the best Albariños I've ever tasted.

  • Ben Simon targets waste with new Imperfect Produce project

    Ben Simon targets waste with new Imperfect Produce project

    About 6 billion pounds of produce is wasted each year in the United States simply because of appearance, according to Ben Simon. As a student at the University of Maryland, Simon co-founded the Food Recovery Network (FRN), the largest student-run waste-prevention movement. He sat down to chat about...

  • Tackling global issues by targeting food waste

    Tackling global issues by targeting food waste

    What's the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious issue, and it's garnering attention from a variety of places. Statistics are stunning: Approximately...

Comments
Loading
70°