Brandy Crusta Slush
A classic Brandy Crusta with XO brandy, maraschino, dry curaçao, lemon, and aromatic bitters in an icy, citrusy pour for cocktail hour.
- Serves
- 8Serves(1900 ml)
- Total
- 55 minTotal
- In the machine
- 45 minIn the machine
- Brix
- 14.58°Brix
- ABV
- 7%ABV
- kcal per serving
- ~240kcal per servingest.
- (15 ratings)
- 4.5(15 ratings)
Ingredients
Serves 8
- JP. Chenet Brandy XO260 ml
- Luxardo Maraschino Originale40 ml
- Ferrand Dry Curaçao30 ml
- Lemon Juice80 ml
- Simple Syrup 2:1320 ml
- Angostura Aromatic Bitters10 ml
- Water1160 ml
Method
- 1
Combine the batch
Add the brandy, Luxardo maraschino, dry curaçao, lemon juice, 2:1 simple syrup, aromatic bitters, and water to a large pitcher or mixing container.
- 2
Stir thoroughly
Mix until the syrup is fully incorporated and the batch tastes evenly balanced from top to bottom.
- 3
Load the machine
Pour the mixed batch into your slush machine, leaving enough room for movement as it chills and churns.
- 4
Freeze until icy
Run the machine until the Brandy Crusta is thick, smooth, and pourable, then serve right away.
Tips
- Chill the brandy, curaçao, maraschino, lemon juice, syrup, and water before mixing to help the drink set up faster.
- Stir the batch well before pouring it into the machine so the syrup and citrus are evenly distributed.
- Use clean, fresh-tasting lemon juice for the sharp citrus edge that defines a Brandy Crusta.
- If the mixture sits in the machine for a while, let it churn briefly before serving for the smoothest texture.
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