Classic

Brandy Crusta

Grandparent of the Sidecar

Ingredients

60mlCognacFerrand 1840 recommended
7.5mlDry CuraçaoFerrand recommended
7.5mlMaraschino LiqueurLuxardo recommended
7.5mlSemi-Rich Simple Syrup
15mlLemon Juice
2-4 dashesAromatic BittersAngostura

Make it well

Shake

Directions

1. Rub a lemon wedge around the rim of a rocks glass and dip it in sugar to crust the rim. Peel a long spiral of lemon peel and line the inside of the glass with it, this is the signature touch that gives the Crusta its name, take your time with it. 2. Add the cognac, curaçao, maraschino liqueur, syrup, lemon juice and bitters to your shaking tin with ice. 3. Shake hard for 10-12 seconds. 4. Double strain into your prepared glass over a large ice cube.

Taste

Rich orchard-fruit brandy leads, with orange oil from the curaçao and a marzipan-like sweetness from the maraschino threading underneath. Lemon keeps it from tipping into dessert territory, though this drinks boozier and less tart than a standard sour since the spirit sits well above the citrus in the ratio, it leans on the cognac's depth rather than acidity. The sugared rim adds a hit of sweetness on every sip that a plain-rimmed glass wouldn't. Long, warm finish with a faint nuttiness from the maraschino.

Origin

The Brandy Crusta was created in the 1850s by Joseph Santini at the Jewel of the South, his bar at the New Orleans City Exchange. It was one of the city's first true "signature" cocktails, predating even the Sazerac, and its significance goes beyond just being an old drink: Santini's addition of lemon juice and a sugared, citrus-lined glass was new. Every sour that followed, the Sidecar, the Margarita, the whole family, traces back to this one. It was first written down in Jerry Thomas's 1862 Bartender's Guide, cementing Santini's creation in cocktail history. Exact specs have drifted a bit over the years, some historic versions swap the sweetener or drop the maraschino, but the sugared rim and lemon spiral have stayed constant throughout.

Keep pouring