A legendary New Orleans cocktail, the Brandy Crusta invites you to taste some history in every sip.
New Orleans is home to some world-class cocktails. Historic ones, too. Many enthusiasts and historians point to the Sazerac as being one of the very first “official” cocktails ever served, created in 1838 by Antoine Peychaud. And the Big Easy is also home to tonight’s recipe, the Brandy Crusta.
A crust of sugar lines the rim of a chilled coupe. A shaken mixture of brandy, orange curaçao and maraschino liqueur, along with lemon juice, simple syrup and bitters create a golden orange elixir. A balanced drink, reminiscent of a Sour, but with the sweet notes of cherry. With every sip, one can easily imagine strolling along the French Quarter wearing the nineteenth century’s trendiest finery. Which wouldn’t look entirely out of place in the present day, honestly.
The Brandy Crusta was invented in the 1850s by Joseph Santini, who owned the New Orleans bar the Jewel of the South. Ten years later, legendary world traveler and connoisseur of adult beverages, Jerry Thomas, added the Brandy Crusta to his book How To Mix Drinks, which can still be purchased today. With its inventive and elegant presentation, the cocktail fast became one the city’s signature delicacies.
What Is The Best Brandy To Use In A Brandy Crusta?
When I’m exploring a spirit I’m not that familiar with, I tend to stick with the hits. And by that I mean going with brands I’ve heard of, or that have been around for a long time. When choosing a good brandy to make this cocktail, first ask the expert behind the counter at your local liquor store. E&J is a good and inexpensive American brandy that has been recommended for those who are new to it. Sweeter than whiskey, you’ll find notes of vanilla, oak and caramel, along with a nice, warm finish.
Ingredients
- Lemon wedge for rim
- Superfine sugar for rim
- 2 ounces brandy
- 1/2 ounce fresh lemon juice
- 1/4 ounce orange curaçao
- 1/4 ounce maraschino liqueur
- 1/4 ounce simple syrup
- 2 dashes Angostura bitters
- 1 lemon twist for garnish
Instructions
- Rub the rim of a chilled coupe glass with the lemon wedge. Dip the rim into superfine sugar to coat it evenly.
- In a shaker filled with ice cubes, combine the brandy, lemon juice, orange curaçao, maraschino liqueur, simple syrup, and Angostura bitters.
- Shake well until chilled, about 15 seconds.
- Strain into the prepared glass and garnish with a lemon twist.
Nutrition
WHAT GLASSWARE AND GARNISH IS USED?
Take a chilled coupe and line the rim with lemon juice, then coat it with sugar. Garnish your drink with a lemon twist.
IS THE BRANDY CRUSTA AN IBA OFFICIAL COCKTAIL?
Yes. The International Bartenders Association has the Brandy Crusta listed in The Unforgettables category.
Similar Cocktails To The Brandy Crusta
Here in Los Angeles, we’re lucky enough to have a tiny bit of N’awlins by way of the amazing Little Jewel restaurant in Chinatown, and its sister establishment, the Evangeline Swamp Room. We were there just last week, and I indulged myself in some of the Paris of the South’s favorite libations. And we have the recipes here at Twist & Toast, too. Try these out to discover your next favorite drink.
- Ramos Gin Fizz – Smooth, refreshing and disappears really fast. At least mine always do.
- New Orleans Hurricane – Sweet, fruity and strong, this storm is an inviting, flavorful one.
- Vieux Carré – Dark, smooth and full-bodied, here’s a dram that embodies the mystery and romance of the city.
- Pimm’s Cup – A popular cocktail in the Big Easy, this one is spicy, floral and thirst-quenching.
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