Drink of the Weekend – The Brandy Crusta

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- The Brandy Crusta -

 

The Brandy Crusta is a bit of a mysterious drink. Supposedly invented in 1852 New Orleans by Joseph Santina at The Jewel of the South, a bar on Gravier Street, the Brandy Crusta is impossible to fully understand since there are many “real” recipes floating around.

The first time we see printed ingredient ratios is in “Professor” Jerry Thomas’ “Bar-Tender’s Guide” in 1862.

“Crusta” was introduced as a category of drink that included a sugared rim and citrus peel extension of the glass as a garnish; it never caught on outside of the brandy variety. It paved the way for the sidecar cocktail (which eclipsed it in popularity due to ease of making), and the margarita

Sidecars are easier for bartenders, so crustas are tough to find, and recipes vary incredibly.

All crustas should have: orange curaçao or an orange liqueur, lemon juice, brandy, bitters, and a sugar rim

 

INGREDIENTS

1.5 oz Cognac
1/2 oz Lemon Juice
1/2 oz Maraschino liqueur
2/3 oz Orange Curaçao
1 Dash Angostura Bitters
1 Dash Peychaud’s Bitters

 

PREPARATION

Rub the outside rim of a stemmed glass with lemon slice, roll in super fine sugar (being careful to only have sugar stick outside the glass).

Cut lemon peel to length; place inside the rim of the glass, so that the ends provide pressure on each other and the peel becomes an extension of the glass

Place ingredients into iced shaker; shake

Strain into glass, splashing the peel as you pour

 

another version:

 

INGREDIENTS

2 oz. cognac, such as Courvoisier 12
1 tsp. orange liqueur, such as Grand Marnier
1 tsp. fresh lemon juice
1 tsp. simple syrup
2 dashes Fee Brothers Whiskey Barrel Aged Bitters or Angostura bitters (available at Fee Brothers)
1 l″-wide strip lemon peel, to garnish

 

PREPARATION

Shake cognac, liqueur, juice, syrup, and bitters in a cocktail shaker filled with ice until chilled, about 15 seconds.

Strain into a chilled cordial glass; submerge lemon peel in cocktail to serve.

 

 

 

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