Classic Cocktails: Brandy Crusta

How to make the classic Brandy Crusta cocktail, a sour style drink with a sugar rim and long lemon peel garnish.

Brandy Crusta

The Brandy Crusta was created in the 1850s by Joseph Santini in the French Quarter of New Orleans. First printed in 1862 in Jerry Thomas’ Bartenders Guide: How To Mix Drinks A Bon Vivant’s Companion, the sour style drink was originally made with Cognac but brandy, bourbon, rye whiskey, gin and genever can also be used.

The Brandy Crusta derives its name from the sugar crust around the rim of the glass and is said to be the precursor to the Sidecar and the modern Margarita.

Brandy Crusta Recipe


  • 60 ml brandy or cognac
  • 15 ml fresh lemon juice
  • 7.5 ml dry curacao
  • 7.5 ml Maraschino liqueur
  • 2 dashes of Angostura Bitters

Glassware: sugar rimmed coupette
Garnish: lemon peel


Moisten the rim of the glass with lemon then dust it in sugar. Peel half a lemon in one long strip then curl the lemon peel around the inside of the chilled coupette.

Add all ingredients to a cocktail shaker, shake with ice and strain into the glass.

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Classic Cocktails: Brandy Crusta was last modified: January 18th, 2018 by Corinne Mossati
Corinne Mossati

Corinne Mossati is the Founder/Editor of Cocktails & Bars and popular online magazine Gourmantic. She is named in the Australian Bartender Magazine Top 100 Most Influential List since 2013, is a member of The World’s 50 Best Bars Academy who judges the World’s 50 Best Bars. She has also judged the Australasian Whisky Awards and various national cocktail competitions. Read the full bio here.