Thursday, September 22, 2011

Tough Guy Crusta!

It's really awesome getting to work at a bar connected to a state-of-the-art kitchen.  After wrapping my hands in plastic gloves, I made quick work of the Ghost Peppers slicing them into thin rings, de-seeding, and placing them into a plastic bag with peppercorns and cider vinegar.  After quickly running these in our commercial grade vacuum sealer I waited two hours for fresh Ghost Pepper pickles.  Maybe, the cider helped, but even after the vinegar and de-seeding these thin slices of peppers are still irritatingly hot.  I will serve them as a garnish for a classic brandy crusta.  The idea here is that the cocktail will provide a cooling effect.  But, I am giving my staff strict instructions that the Scoville units of the garnish must be discussed at with the guest prior to ordering.  I hope I don't get sued.

Now about the brandy crusta

The Brandy Crusta was originally invented in 1852 by Joseph Santina whilst working at the Jewel of the South, on Gravier Street, in New Orleans.
This drink is the precursor to first the Sidecar (brandy, Cointreau, lemon, sugar rim) and then, the Margarita (substitute tequila for brandy, lime for lemon, and salt for sugar), and as such, should be revisited at least once in one’s lifetime.
1 ½ oz Brandy
¾ oz Cointreau
¾ oz fresh lemon juice
dash of maraschino liqueur
dash of Peychaud’s bitters

Shake and strain into a cocktail glass rimmed with sugar
Garnish with spiral of lemon peel (courtesy Spirits and Cocktails...Mr. Jamie Boudreau)

   Now picture this with a hot chili on top and with you crying.  Cheers!

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