Brandy Crusta

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Cocktail History

The Brandy Crusta is a classic cocktail that was created in the 1850s by Joseph Santini in New Orleans, Louisiana.

Named for the crusted sugar around the rim, the recipe, which is considered a precursor to the Sidecar and Margarita, is made with a simple mixture of brandy, citrus juice, both orange and cherry liqueurs, and bitters.

Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Cognac: This is a type of brandy made in the Cognac region of France with grapes and yeast, which are distilled and then aged in oak barrels to develop a smooth, complex flavor.

Lemon Juice: This is the liquid extracted from the flesh of ripe lemons that has a sweet, tangy flavor and light yellow color.

Orange Curaçao: This is a liqueur made with bitter orange peels, brandy or distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, rich citrus flavor.

Maraschino Liqueur: This is a liqueur made with maraschino cherries, distilled alcohol, water, and sugar, which are blended and infused to develop a sweet, fruity flavor.

Aromatic Bitters: This is a concentrated flavoring made with a blend of herbs, spices, roots, and botanicals, and distilled alcohol, which are macerated or steeped to develop an aromatic, bittersweet flavor.

Simple Syrup: This is a sweetener made with white sugar and water, which are heated into a syrup with a sweet flavor.

Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.

Brands I Used

• 🔗 J.P. Chenet XO Brandy
• 🔗 Senior & Co. Orange Curaçao Liqueur
• 🔗 Luxardo Maraschino Originale Liqueur
• 🔗 Angostura Aromatic Bitters

Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Paring Knife: This is used to cut ingredients. I used the OXO Good Grips 3.5 Inch Paring Knife.

Juicer: This is used to juice citrus, fruits, and vegetables. I used the ALEEHAI Manual Fruit Juicer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Bright orange brown color

• Aroma: Brandy and citrus

• Taste: Sugar followed by a sharp citrus flavor with cherry notes

• Finish: Prominent brandy taste

Kendall’s Take
“This vintage cocktail absolutely wears its early-1900s roots on its sleeve—spirit-forward, dry, and unapologetically bold. A small touch of simple syrup helps round out the sharp edges while still letting the brandy and citrus shine. I’d call the Brandy Crusta is a fascinating piece of cocktail history and a great starting point before exploring the many modern riffs that have grown from it.”

Recipe

This cocktail recipe was found in the book Steve The Bartender’s Cocktail Guide by Steve Roennfeldt.