@notjustabartender
ChrisDid you know this is the first cocktail to use a sugar rim? I think I’ve made this cocktail exactly two times in my career, this being the 2nd. My hate for maraschino runs deeper than I care to admit, but I love rediscovering classics and sharing them with you guys. Despite my prejudice against big cherry, I actually enjoyed this. Packs a bit of a punch, but so did most cocktails from this era. I watched a cocktail comp where a dude used this format when forced to use Malort in a mystery box challenge. He won. BRANDY CRUSTA .25oz | 7.5ml simple syrup .25oz | 7.5ml maraschino liqueur .5oz | 15ml lemon juice .5oz | 15ml dry curaçao 2oz | 60ml cognac Combine all ingredients into a shaker tin, add ice, shake, and double strain into a Nick & Nora glass dressed around the rim with granulated sugar (the crust!). Garnish with a lemon peel.
On the profile · Apr 16, 2026