Cointreau Crusta

With a crown of fine sugar, the Crusta was once thought to be the perfection of the Cocktail. What remains today we know as a Sidecar, but this deliciously anachronistic recipe takes its cues from yesteryear.
  • 1 1/2 oz Cointreau
  • 1 oz Rémy Martin VSOP cognac
  • 1/2 oz Fresh Lemon Juice
  • 1/4 oz Maraschino Liqueur

Combine all ingredients in mixing glass, shake vigorously with ice, then strain into a small cocktail glass with a lightly sugared rim.
Garnish with an orange peel.


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