Brandy Crusta


When you think "New Orleans Cocktail," the Sazerac is usually the first thing that comes to mind. After all, the drink was officially named "The Official Cocktail of New Orleans" in 2008 - it's hard to get more emblematic than that. However, before the Sazerac, there was the Brandy Crusta, a heady botanical concoction whipped up by Italian native Joseph Santini. While the drink's somewhat declined in popularity over the centuries, it was revolutionary for its time, and helped establish an entire category of cocktail. @quadywinery's Instagram post gives the lowdown on the Brandy Crusta's contributions to the cocktail world, and provides the recipe so that you can mix up the New Orleans classic yourself.

This delicious gem was created in 1952 on Gravier st in the French Quarter. The creator, Joseph Santina, was the first bartender to use citrus in a cocktail, thereby arguable creating the sour category of drinks. The Brandy Crusta is regraded by many to be the forerunner to the Sidecar and was the fourth cocktail to be illustrated in the World first cocktail book. Essensia adds a burst of orange blossom flavor that mixes well with the subtle sweetness of the sugar rim and the spiced caramel notes in the cognac. #yummy BRANDY CRUSTA 2 ozCognac 1 tsp Essensia 1/2 tsp Fresh lemon juice 1 dash Angostura bitters Sugar Rim Lemon or Orange curl Cut a lemon in half. Prepare a glass by moistening the rim with lemon and rolling the rim in sugar, then carefully curling the lemon peel around the inside of the glass. Combine all ingredients in a shaker with ice, shake and strain into glass. Serve. #TOTC2016 #neworleans #nola #cocktailculture #cocktailhistory #quadycocktail #sundayfunday

A post shared by Quady Winery, Madera, CA (@quadywinery) on

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