Brandy Crusta

A foundational New Orleans original from the 1850s, the Brandy Crusta is the missing link between the punch and the modern sour — brandy lifted by maraschino and orange curaçao, snapped into balance with lemon, and finished with two dashes of aromatic bitters. Served straight up in a sugar-crusted glass with a long lemon peel curled inside, it directly anticipated the Sidecar and the Margarita. Bartender Joseph Santini gets the credit; Jerry Thomas gave it print.

ClassicSpirit-ForwardFoundational

Ingredients

  • 1.75 ozBrandy
  • 0.25 ozMaraschino Liqueur
  • 1 barspoonCuraçao
  • 0.5 ozLemon Juice
  • 1 barspoonSimple Syrup
  • 2 dashAngostura Bitters

Garnish: Sugar Rim, Lemon Peel

Preparation

Stirred · Coupe · None

  1. 1.

    rinse

    Rub a cut lemon around the rim of a chilled coupe and dip the edge in fine sugar to form a crust; curl a long lemon peel inside the glass.

  2. 2.

    add

    Add brandy, maraschino, curaçao, lemon juice, simple syrup, and aromatic bitters to an ice-filled mixing glass.

  3. 3.

    stir

    Stir until well chilled and properly diluted.

  4. 4.

    strain

    Strain into the prepared sugar-crusted coupe, served straight up without ice.

Flavor Profile

fruity
36%
sweet
30%
body
27%
citrus
23%
sour
16%
spiced
15%
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