Brandy Crusta
Cognac, orange liqueur, maraschino and lemon in a sugar-crusted glass. The 1850s New Orleans ancestor of the Sidecar.
Shaken · Coupe · Medium · about 3 minutes · about 26% ABV
Ingredients
- 60 ml Cognac
- 7.5 ml Triple sec / Cointreau
- 7.5 ml Maraschino liqueur
- 15 ml Fresh lemon juice
- 1 dash Angostura bitters
- Long lemon peel (garnish)
Method
- Sugar the rim
- Chill the glass
- Pour 60 ml cognac into the shaker
- Pour 7.5 ml Triple sec / Cointreau into the shaker
- Pour 7.5 ml maraschino liqueur into the shaker
- Add 15 ml fresh lemon juice
- Add 1 dash of Angostura bitters
- Add ice
- Shake hard
- Strain
- Garnish
About the Brandy Crusta
Created by Joseph Santini in New Orleans in the 1850s. The crusta is famous for its sugar-crusted rim and wide band of lemon peel. It is often seen as the ancestor of the Sidecar and the Margarita.
The daisy family. The daisy is a sour sweetened with an orange liqueur or another cordial instead of plain sugar. Daisies appear in American bar books from the 1870s. The Sidecar, the White Lady and the Margarita (Spanish for "daisy") all belong to this family, which is why their recipes look so alike.
Brandy Crusta FAQ
What's in a Brandy Crusta?
60 ml cognac, 7.5 ml triple sec / cointreau, 7.5 ml maraschino liqueur, 15 ml fresh lemon juice, 1 dash angostura bitters, garnished with long lemon peel.
How strong is a Brandy Crusta?
About 26% ABV once mixed with ice, which is 2.3 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Brandy Crusta?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Brandy Crusta in?
A coupe, about 180 ml. Chill the glass first and serve without ice. No coupe? Use a martini glass or small wine glass.
