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.

1 ½ oz Brandy
¾ oz Cointreau
¾ oz fresh lemon juice
dash of maraschino liqueur
dash of Peychaud’s bitters

Shake and strain into a cocktail glass rimmed with sugar
Garnish with spiral of lemon peel


Picture by:
Jamie Boudreau

~ by Jamie Boudreau on November 26, 2006.

6 Responses to “BRANDY CRUSTA”

  1. Good to see you revisting the Brandy Crusta.Keep up the good work Jamie.

  2. […] knife and tried the original brandy version at home. I checked out a few recipes, but finally decided on Jamie Boudreau’s, as the sweet-sour balance seemed to be more my speed and the inclusion of maraschino intrigued me. […]

  3. Been trying to order a Brandy Crusta in some of the best restaurants in Melbourne over the past couple of years and none of the bartenders have a clue how to make it. So glad it is still being enjoyed in other parts of the world.

  4. What kind of brandy did you use? Any recommendations?

  5. always a nice cognac brandy! the exact kind doesn’t matter, but the nicer it is the better your crusta will taste. I use Landy vsop

  6. […] to be taken home. But the simple truth is that the Sidecar cocktail is a modernized version of the Brandy Crusta, a cocktail invented in New Orleans in 1852. That’s […]

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