The Brandy Crusta was originally invented in 1852 by Joseph Santina whilst working at the Jewel of the South, on Gravier Street, in New Orleans. This drink is the precursor to first the Sidecar (brandy, Cointreau, lemon, sugar rim) and then, the Margarita (substitute tequila for brandy, lime for lemon, and salt for sugar), and as such, should be revisited at least once in one’s lifetime.
2 oz Brandy
½ oz Cointreau
½ oz maraschino liqueur
1 oz fresh lemon juice
Dash of Peychaud’s bitters
Shake and strain into a cocktail glass rimmed with sugar. Garnish with spiral of lemon peel.
Cheers,
Jamie Boudreau
Bar Manager
VESSEL
