Brandy Crusta

2 oz Cognac
1 bsp Curaçao
1 ds Bitters, Boker's (or Angostura)
12 t Lemon juice (as garnish)
14 c Sugar (to rim glass, as garnish)
12   Lemon (peeled in one spiral, as garnish)
Moisten rim of coupe with lemon juice. Rim glass with sugar. Add a small lump of ice to the glass, and insert peel, which should protrude over the top of the glass. Stir the cognac, curacao and bitters together, and strain into the prepared glass.
The Brandy Crusta is a precursor to the sidecar. The original poster had the cocktail as 2 oz cognac, 1/2 oz each Curacao and lemon juice, 1/4 oz simple, and 2 dashes of Boker's.
Jerry Thomas says the drink was invented by one "Santina, a celebrated Spanish caterer".
Brandy Crusta
©2012 Zachary Pearson
Similar cocktails
  • Yuzu Sour (Jacob Grier) — Bourbon, Bitters, Yuzu vinegar, Lemon juice, Simple syrup, Lemon peel
  • Saidoka — Cognac, Curaçao, Bitters, Sugar, Lemon juice, Orgeat, Lemon peel
  • Cold Spring Cocktail — Cognac, Rhubarb bitters, Meyer lemon juice, Maple syrup, Meyer lemon peel
  • Jimmy Gatz — Bourbon, Pimm's No. 1 Cup, Orange bitters, Simple syrup
  • Crenshaw — Bourbon, Lemon juice, Honey, Peach preserves, Ginger syrup, Mint
  • Tiki Wheat — Bourbon, Bitters, Lime juice, Orgeat, Cinnamon syrup, Demerara syrup
  • Caribbean Coffee Crush — Añejo rum, Falernum, Fernet Branca, Simple syrup, Lime juice, Pineapple
  • Hazy Asset — Cognac, Cassis, Scotch, Cherry Liqueur, Sweet vermouth, Bitters, Maraschino cherry, Orgeat, Cinnamon syrup, Lemon juice
  • The Father — Apple brandy, Elderflower liqueur, Cinnamon bitters, Lavender syrup, Ginger-Honey Syrup
  • Tennessee — Rye, Maraschino Liqueur, Maraschino cherry, Lemon juice

1 Comment

Zachary Pearson's picture

Cleaned this up to reflect

Cleaned this up to reflect the Ted Haigh version and to bring it in line with the Jerry Thomas recipe. The original drink was much more like a Cognac sour (with 3/4 oz sweet and 1/2 oz sour in addition to the Cognac).

Like the Mint Julep, the allure of the Crusta is the forcible insertion of your nose into the towering lemon peel. There is enough lemon from the moistened rim and the aroma of the peel to balance this, and the sugar helps moderate the woodyness and proof of the Cognac (the drink pictured is 1 oz Louis Royer Force 53 and 1 oz Germain Robin Viognier Single Barrel).