Brandy Crusta
The Quirky Foodster Team
Ingredients
- Cognac — 60 ml (2 oz)
- Orange curaçao — 15 ml (1/2 oz)
- Maraschino liqueur — 7.5 ml (1/4 oz)
- Fresh lemon juice — 15 ml (1/2 oz)
- Angostura bitters — 2 dashes
Method
- Rim a coupe with sugar and line the inside with a long spiral orange peel.
- Add all remaining ingredients to a shaker with ice.
- Shake until well chilled.
- Strain carefully into the prepared glass.
Description: An elaborate, historically significant 19th-century brandy cocktail widely considered a direct ancestor of the Sidecar and even the Margarita.
Cultural Background: Created in New Orleans in the 1850s by bartender Joseph Santini, one of the earliest documented cocktails to use a citrus-peel-lined glass and sugar rim.
Tips: Cut one long, continuous spiral of orange peel with a channel knife or peeler for the full traditional presentation.
Variations: A dash more Angostura adds extra spice for a bolder version.
Serving Suggestion: Serve up, well chilled, as an elegant, historically significant classic.
Nutrition: Approx. 195 kcal per serving
FAQs:
Q: Why is this considered so historically important?
A: Its sugar rim and citrus-peel presentation are considered the direct template many later sours and daisies, including the Sidecar, borrowed from.
- Cognac — 60 ml (2 oz)
- Orange curaçao — 15 ml (1/2 oz)
- Maraschino liqueur — 7.5 ml (1/4 oz)
- Fresh lemon juice — 15 ml (1/2 oz)
- Angostura bitters — 2 dashes
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