Absinthe is an interesting flourish for a crusta, and one that I’ve never encountered. I’m imagining that it would taste rather like a lightly soured Sazerac. My preference would be to omit the absinthe, but Belle Epoque’s version clearly caught your attention.

(A quick web search came up with only one crusta formula that includes absinthe, for those who would like to try this at home: http://blog.drinkupny.com/2012/11/cocktail-whisperers-crusta.html .)

I’m glad you found Cold Glass, thanks!

I’ve subscribed too – keen to see your future articles =)

Thank you, Steve. I’m glad you enjoy the history, it’s part of what makes cocktails fun for me.

Cheers & keep up the great work!

I’ve never seen crustas on a bar menu, that would be an impressive stunt if you can pull it off. I hope that works!

Both Grand Marnier and Dry Curaçao are actually orange-flavored brandies. Try using a true Curaçao liqueur such as Cointreau or Luxardo Triplum.

You’re welcome; I’ve been surprised and delighted to learn that a lot of people seem to enjoy Brandy Crustas, who knew?

Thanks for taking time to comment.

I thought “dashing” worked in a very subtle and interesting way here. It isn’t something I’ve tried before, at least not with something like lemon juice, and I look forward to trying it on other cocktails. Thanks!

Interesting story, Philip, I’m guessing not many people can claim the Brandy Crusta as their first cocktail. I’d love to know the story of how that came to be, as opposed to less obscure, more predictable firsts like, say, the Martini or Margarita. Thank you for sharing that; I hope you still enjoy your crusta after all these years.