Cocktail Recipes

Brandy Crusta

This recipe is a part of the story “My Favorite Holiday Drink” Part 2 published in the Winter 2009 edition of in the Mix.

ANN TUENNERMAN is the founder of Tales of the Cocktail, the wildly successful, internationally acclaimed festival of cocktails, cuisine, and culture in New Orleans.

When I asked Ann to contribute to this article, she chose the Brandy Crusta. Ann explains the drink this way: “This is a true New Orleans classic that was invented in the 1850s by Joseph Santina. Joseph owned and operated the City Exchange on Gravier Street in New Orleans. This drink is unique in that its garnish is a large amount of lemon peel that almost entirely coats the inside of the glass. The significance of this classic is far reaching, as it has influenced what are today some of our most prolific cocktails.” She goes on to say, “New Orleans Sour is the name coined by Gary Regan for this formula that consists of a base liquor (in this case, brandy), an orange liqueur for the sweetener, and lemon or lime for the sour. This mixture is exactly what is used in some modern-day classics like the Margarita (tequila, Cointreau, lime juice) and the Cosmopolitan (vodka, Cointreau, lime juice, cranberry juice). Many other cocktails where born of this mixture and the formula originated right here in New Orleans on Gravier Street.”

The 2010 Tales of the Cocktail will be July 21-25. More information is available at

Brandy Crusta
Recipe by Chris Hannah of Arnaud’s French 75 Bar
1½ oz. cognac
½ oz. orange Curacao
¼ oz. Luxardo Maraschino
½ oz. lemon juice
2 dashes Angostura bitters
Peel of half a lemon or a whole lemon if you can spare it, for garnish.

Chill glass and set aside. Add ingredients to cocktail shaker and shake. Wet the rim of the glass with the lemon you’re using for the cocktail, and dip the upper rim of the glass in sugar, giving it an upper crust frosting of sugar. Circle the inside of the glass with the long swath of lemon peel and pour in the cocktail.

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