Tiffin Project

Friday Cocktail: Apricot Crusta

by Gerry Jobe on July 6, 2012

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The Brandy Crusta is an important cocktail as it took the original cocktail formula of bitters, water, sugar and base spirit and incorporated citrus as an ingredient. Historians consider the Brandy Crusta to be the “Missing Link” between “Bittered Slings” and Modern Cocktails. This cocktail is the forefather to the Sidecar as well as the Margarita. First created in 1852 by Joseph Santina at the Jewel of the South in New Orleans, the Brandy Crusta was named for its use of a sugared rim, or “Crust” on the glass.

While originally calling for simple-syrup as an ingredient, over the years bartenders have substituted Maraschino liqueur in its place. As one of the first cocktails to utilize fruit, barkeeps across the globe have incorporated different local fruit in their Crustas as a substitute for the Maraschino. Tart, well balanced and perfect for this time of year, the Apricot Crusta is perhaps the “Missing Link” between the Spring and Summer cocktail season.

Apricot Crusta

  • 1oz St. Remy Napoleon Brandy
  • 1oz Cointreau
  • 2oz Apricot Nectar
  • 1oz Lemon Juice
  • Shake ingredients over ice and double-strain into a vanilla-sugar rimmed Coupe glass.

~ Gerry Jobe

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