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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 Cognac, France with distilled white wine. I used J.P. Chenet XO Brandy.
Lemon Juice: This is the liquid juice of a lemon. I used freshly squeezed lemon juice.
Orange Curaçao: This is a liqueur made with oranges, sugar, and brandy or rum. I used Naranja Orange Liqueur.
Maraschino Liqueur: This is a liqueur made with Maraschino cherries, honey, herbs, spices, sugar, and alcohol. I used Luxardo Maraschino Orginale Liqueur.
Aromatic Bitters: This is a food product made with botanicals, herbs, and alcohol. I used Angostura Aromatic Bitters.
Simple Syrup: This is a sweetener made with white sugar and water. I made mine at home using this stovetop recipe.
Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.
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.
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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 Rating: ⭐⭐
Kendall’s Take: “This vintage drink is obviously from the early 1900s given how dry it is, and I agreed with most takes I read online that said it needed a dash of simple syrup for more balance. Even with that addition, I still don’t think I’d make the Brandy Crusta again because it’s so booze-forward and sour, but I’m glad I got to try the original before delving into variations. I imagine I’d like a spruced up version of this one quite a bit more, just like I do with the Manhattan.”
Recipe
This cocktail recipe was adapted from Steve The Bartender’s Cocktail Guide by Steve Roennfeldt.
This post contains affiliate links, meaning we make a small commission each time you purchase a product using our links. Product images sourced from Amazon Product Advertising API. Amazon affiliate links last updated on 2024-10-08.
Brandy Crusta
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.
Ingredients
Method
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Pour sugar onto a plate, rub outer rim of glass with lemon slice, and roll glass in sugar until coated.
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Add brandy, lemon juice, orange curaçao, maraschino liqueur, aromatic bitters, simple syrup, and cubed ice to a shaker.
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Shake for 10-20 seconds.
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Strain into a cocktail glass.
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Garnish with lemon twist.
