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, AromaticBitter, Burdock Bitters, and shake.
Then garnish with a twist of lemon.