Brandy Crusta is a New Orleans cocktail dating back to the 1850s, which makes it as old if not older than the Sazerac. The Brandy Crusta was first concocted by the Italian bartender Joseph Santini at his bar Jewel of the South and was first published by Jerry Thomas in his 1862 cocktail manual. The recipe includes cognac, orange liqueur, fresh lemon juice, maraschino liqueur, sugar syrup, and Angostura bitters. This magic formula brings a perfectly balanced cocktail, served in a wineglass with a smaller hole in the top or a champagne flute and garnished with a sugar rim. Truly a beautiful and delicious drink.
During the 20th century, the cocktail fell off and was no longer on the menus. No bar in New Orleans served it anymore until 2004 when bartender Chris Hannah brought it back on the radar. Thanks to Hannah and other bartenders, the cocktail is once again served all over New Orleans, and many other bars all over the world.
The Brandy Crusta may not be amongst the easy-to-make cocktails and its ingredients are not that common, but it’s worth the effort. 😉
On the list of IBA Official Cocktails.
- 1 ½ Ounce (45 ml) of cognac (such as Remy Martin).
- ½ Ounce (15 ml) of orange liqueur (such as Cointreau).
- ¼ of an Ounce (7.5 ml) of maraschino liqueur.
- ½ Ounce (15 ml) of fresh lemon juice.
- ½ Ounce (15 ml) of sugar syrup. Optional.
- 2 dashes of Angostura Bitters.
- Sugar rim and a lemon peel as garnishes.
- Add all ingredients to a cocktail shaker. (that is cognac, orange liqueur, maraschino liqueur, lemon juice, sugar syrup, and bitters).
- Add ice and shake well.
- Double strain into the sugar-rimmed glass.
- Lemon peel goes on top of the glass. The point is to drink through it.