Brandy Crusta

Brandy Crusta, created by Carlos Madriz, L'Hôtel, Paris

5 cl Cognac Pierre Ferrand 1840 Original Formula
1 cl Lemon juice
1 cl Pierre Ferrand Dry Curaçao 
1 cl Capillaire Syrup
2 Dashes Aromatic Bitter
2 Dashes Dandelion & Burdock Bitters
Chartreuse Powder

Rim the cocktail glass with Chartreuse powder.

In a glass pour cognac Pierre Ferrand 1840, lemon juice, Pierre Ferrand Dry Curacao, Capillaire Syrup, AromaticBitterBurdock Bittersand shake.

Then garnish with a twist of lemon.


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