Brandy Crusta


This cocktail has been credited to the famous bartender, Joseph Santini, who owned a bar called Jewel of the South in the vibrant city of New Orleans. A slight variation of this cocktail was first published in Jerry Thomas’ 1862 cocktail manual. A properly made Brandy Crusta calls for an evenly spread sugar rim.


  • 2 oz Brandy
  • 1/4 oz Curaçao
  • 1/2 oz Fresh Lemon Juice
  • 1/4 oz Maraschino Liqueur
  • 1 dash Angostura bitters
  • Garnish: Lemon Twist
  • Garnish: Sugar Rim


Take a small wine glass, wet the rim with lemon juice, then dip in sugar to create an even sugar rim on the glass. Using a Y-peeler. begin at the top of the lemon and peel a long, continuous twist, using as much of the skin as possible. Carefully position this twist inside the prepared glass, creating an internal spiral of lemon peel that reaches the top of the glass. Combine all liquid ingredients in a cocktail shaker filled with ice and shake until cold, about 15 seconds. Strain into the prepared glass.


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