Brandy Crusta Sparkle

🥃 coupe or tulip glassstrong

Shopping list

50ml Cognac or brandy
15ml triple sec or Cointreau
2 dashes Angostura bitters
45ml dry sparkling wine (such as Cava or Prosecco)

Bar staplesyou probably have these

10ml freshly squeezed lemon juice
5ml simple syrup (or 1 tsp fine sugar dissolved in water)
1 tbsp granulated sugar (for rimming)
1 whole wide lemon peel spiral
Handful of ice cubes

How to make it

1. Prep the Glass

Rub a fresh lemon wedge around the entire rim of your coupe or tulip glass.
Dip the moistened rim into granulated sugar on a small plate to coat it completely with an even crust.
Peel a wide, unbroken strip of lemon rind and curl it neatly inside the glass, lining the inner wall.

2. Shake & Pour

Add the brandy, triple sec, lemon juice, simple syrup, and Angostura bitters to a cocktail shaker filled with ice.
Shake vigorously for about 10 seconds until well chilled.
Strain the liquid directly into your prepared glass.

3. Sparkle

Gently top up with chilled dry sparkling wine and serve immediately.

Garnish

A sugared rim and a long, wide lemon peel curl fitted inside the rim of the glass.

Make it alcohol-free

Replace the brandy with 50ml non-alcoholic dark spirit alternative (such as Lyre's American Malt or Dark Cane), swap the triple sec for 15ml orange blossom water blended with a splash of fresh orange juice, use 2 dashes alcohol-free aromatic bitters, and top with chilled alcohol-free sparkling white wine.

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