Brandy Crusta

Brandy Crusta is a classic brandy-forward cocktail that was introduced in the 1850s. It was illustrated in Jerry Thomas' Bartender's Guide from 1862. It combines brandy (typically Cognac), orange liqueur, maraschino liqueur, lemon juice, and a dash of bitters.

The ingredients are shaken with ice and are then strained into chilled glass. This cocktail was created by Joseph Santini, an Italian from Trieste who resided in New Orleans. Brandy Crusta is one of the classics, it originated in the 1850s, and it predates even the legendary Sazerac.

It is often dubbed as a predecessor to Sidecar. The name of the cocktail is a reference to a sugar-coated rim of the glass. The edge is first rubbed with a lemon wedge and then dipped in granulated sugar. To finish the cocktail, lemon peel is twisted and neatly snuggled inside the glass.