Barman Chris Hannah of James-Beard Award-winning restaurant Jewel of the South in New Orleans, has recently unveiled a brand-new cocktail menu at the French Quarter hotspot. New cocktails include the fancy, sugar-rimmed Colt´s Neck Crusta – an updated version of the classic, spirit-forward Brandy Crusta cocktail, with notes of baking spices; made with apple brandy, Appleton Reserve, maraschino, lemon and Curacao.
“The Colt’s Neck Crusta is named for the Colt’s Neck Inn. The first Laird’s Applejack distillery was situated behind this establishment nearly 250 years ago, and this Crusta celebrates two foundational spirits of the USA: rum and apple brandy. Many people look to Bourbon as the spirit of America, but the truth is that this country was built on apples and molasses long before corn spirits came along,” imparts Hannah, the cocktail’s creator.
Colt’s Neck Crusta cocktail recipe + preparation
- 1 oz Laird’s Jersey Lightning Apple Brandy
- .75 oz Appleton Reserve Rum
- .75 oz Lemon
- .5 oz Cider / Curacao (*see recipe below)
- .5 oz Maraschino Liqueur
- 2 dashes Cinnamon Orange Bitters (*see recipe below)
- Lemon Horse’s Neck Peel, for garnish
- Ethiopian Coffee, for garnish
- Sugar, for garnish
Pour ingredients into shaker with ice. Shake vigorously and strain into a Crusta stemmed glass rimmed with Sugar and ground Ethiopian Coffee.
Garnish with a Lemon Horse’s Neck Peel (a long, curling strip of lemon rind, which is pushed down into cocktail when sipped).
*For Cider / Dry Curacao: Use 1 Republic of Tea Hot Apple Cider Tea Bag infused in 4 oz of Curacao.
*For Cinnamon Orange Bitters: Steep 2 Cinnamon Sticks in 5 oz of Reagan’s Orange Bitters for 1 hour. Strain and bottle.
Jewel of the South – New Orleans Details
1026 St Louis Street, New Orleans, LA; @jewelnola; jewelnola.com
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