Brandy Crusta



  • 1½ oz Brandy (Cognac)
  • ½ oz Orange Curaçao (or Cointreau)
  • ¼ oz Luxardo Maraschino Liqueur
  • ½ oz fresh Lemon Juice
  • 1 dash Boker's (or Angostura) Bitters

  • Add all ingredients, with ice, to a mixing glass and stir to chill. Moisten the lip of a small wine goblet or old-fashioned glass with a lemon wedge and dip in granulated sugar. Strain the chilled cocktail into the glass.

  • Garnish with an enormously long or super-wide lemon skin.

The Brandy Crusta is a classic cocktail in the truest sense of the word. This potion (invented in 1850’s New Orleans by Joe Santini at his City Exchange Bar) really changed the way folks thought about creating cocktails and mixing spirits. Prior to the mid-19th century and the arrival of this drink, a cocktail was principally sugar, water, bitters, and some sort of spirit. This drink changed it all by adding a citrus sour and a sweeter liquor to the mix. The Brandy Crusta is the grandfather of many of our favorite modern cocktails, including the Sidecar and the Margarita. Sometime before the 1930’s, the Brandy Crusta evolved to include Maraschino Liqueur, providing more interest (and yet another ingredient) to the cocktail we’ve come to enjoy to this day. A crusty, sugared rim to the lip of the serving glass is an integral part of this cocktail, adding sweetness to the citric sourness of the drink. So mix up this cocktail and take yourself back to the true dawn of mixology.


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