Among cocktail classics is the Brandy Crusta. It is a drink all but forgotten long ago but still finding a small foothold among artisan bartenders in places where the art is respected. The drink was invented in the 1850’s by Joseph Santini in New Orleans. The recipe was first published by Professor Jerry Thomas in his Bon Vivant’s Companion in 1862. The drink is a similar to a Sidecar but pre-dates it by a number of years. The unique thing about the cocktail is the garnish of a lemon peel curled to fill the inner rim of the glass. A proper Brandy Crusta is not only a delight to drink but beautiful in creation as well.
The Brandy Crusta
- 2 Ounces of Brandy
- 1 Teaspoon of Gum Syrup (sugar syrup)
- ½ Teaspoon of Orange Curacao
- 1 Teaspoon Lemon Juice
The drink should be served in a small stemmed wine glass. Sugar the rim of the glass and then pare the rind of a whole lemon and fill the interior of the glass with the yellow rind side facing outward. Add a small amount of ice and strain the ingredients into the glass.