Mike’s Mix got a special taste of a brand new Minneapolis restaurant that has created quite a bit of buzz. Spoon and Stable opened Nov. 16 in Minneapolis’ North Loop neighborhood. This week, Mike tries the eatery’s unique if not downright rare Brandy Crusta.
1 3/4 oz. cognac
1/4 oz. (skinny) Luxardo maraschino
1/4 oz. (skinny) Demerara simple syrup
1/2 oz. Rothman and Winter pear liqueur
1/4 oz. (skinny) fresh lemon juice
Combine ingredients in mixing glass with ice and stir. Strain into wine glass thinly rimmed with Bittercube orange bitters and fine sugar. Garnish with a long lemon peel.
Chances are good that you’ve never had a Brandy Crusta. Dating to the 1840s, it’s so old that it’s new and it’s on very few bar menus these days. Depending on the brandy used — in this case, Pierre Ferrand 1840 cognac — the Crusta tastes similar to a Sidecar. The pear liqueur really hits the right notes for winter, while the Luxardo is there to just provide a hint of flavor.
Spoon And Stable Online:
Click here to learn more about Spoon and Stable, which is located at 211 North 1st Street in Minneapolis.