Brandy Crusta Cocktail Recipe

Cognac, dry orange curaçao, maraschino liqueur, recent lemon juice, easy syrup, and Angostura bitters come collectively within the Brandy Crusta, one in all New Orleans’ earliest and most influential cocktails. Invented within the 1850s by Italian bartender Joseph Santini, the drink predates the Sazerac and seems as one of many first illustrated recipes in Jerry Thomas’s 1862 Bar-Tender’s Information, securing its place in cocktail historical past as a direct ancestor of the Sidecar.

Regardless of its pedigree, the Crusta slipped into obscurity for a lot of the twentieth century, surviving solely as a footnote. Its trendy revival started within the early 2000s, when New Orleans bartender Chris Hannah reintroduced the drink to a metropolis that had largely forgotten it, subtly rebalancing the recipe for up to date palates whereas preserving its spirit-forward core. At the moment, the Brandy Crusta is as soon as once more a calling card of traditional New Orleans bartending, outlined by its ornate presentation, fragrant profile, and unapologetically old-school character.

Why the Brandy Crusta Works

At its coronary heart, the Brandy Crusta depends on deliberate proportions. Cognac offers heat and depth, whereas lemon juice cuts cleanly by means of the richness with vivid acidity. Dry curaçao provides a bitter orange spine that bridges citrus and spirit, and a measure of maraschino liqueur contributes floral sweetness. Angostura bitters knit every thing along with spice, whereas the sugar rim softens every sip, making certain the drink’s pronounced tartness lands as refreshing somewhat than sharp.