Brandy Crusta is one of the most iconic classics of 19th century New Orleans bar culture. The "Crusta" in the name refers to the sugary edge applied to the rim of the glass, adding a visual and aromatic element to the character of the cocktail.
The inventor of the cocktail, Joseph Santini, a famous bartender of the period, gave the drink a flamboyant and balanced structure with touches of sugar rim and lemon peel.
“Life's sweetest moments require a little patience and a little courage”
The warm and soft character of brandy combines with the citrus flavor of triple sec and the lively acidity of lemon juice. Angostura bitters brings out the depth and herbal character of the drink.
Today, Brandy Crusta is a historical recipe that classic cocktail aficionados still enjoy discovering, and is especially common in New Orleans-themed bars.
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Ingredients
Unit System
45 mlBrandy
15 mlTriple Sec
15 mlFresh Lemon Juice
1 dashAngostura Bitters
·Ice
Lemonpeel and sugar (for decoration)
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Method
1
Add brandy, triple sec, lemon juice and bitters to the shaker.
2
Shake briefly with ice.
3
Line the rim of a chilled coupe glass with sugar and strain the mixture into the glass.
4
Squeeze the lemon peel over the glass to flavor it and drop it in.
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Bartender Tips
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Make sure the brandy is of good quality, it determines the character of the cocktail.
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Squeeze the lemon peel over the glass to release the aroma.
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Short and vigorous shaking in a shaker keeps the drink balanced and clear.
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