We’ve sipped classic New Orleans cocktails like the Sazerac, Vieux Carré and Grasshopper at great bars during multiple trips to the Crescent City but never the Brandy Crusta. The drink simply wasn’t on our radar.
Now that we’ve taken a deep dive into the city’s liquid history., ordering a ‘crusta’ is high on our to-do list when we return. Until that happens, we’ll keep crafting and drinking Brandy Crusta cocktails at home.
What Is the Brandy Crusta Cocktail?
The Brandy Crusta is a sophisticated sipper that’s crafted with four liquors – brandy, orange liqueur, maraschino liqueur and Angostura bitters – plus freshly squeezed lemon juice and simple syrup. This combination results in a timeless cocktail that’s notable both for its complex flavors and appearance.
Mixologists traditionally garnish the Brandy Crusta with a horse’s neck lemon twist that they wrap inside the glass. While that garnish is visually distinct, the cocktail’s big crusty sugar rim is what makes it special.
History of the Brandy Crusta
The Brandy Crusta’s history traces back more than a century to one bartender and one bar – Joseph Santini and The Jewel of the South.
Santini began serving the Brandy Crusta after he opened the French Quarter bar in 1855. It didn’t take long for the cocktail to hit the big time, as evidenced by its inclusion in Jerry Thomas’ Bartenders Guide in 1962. However, after Santini sold The Jewel of the South later that decade, the bar and the cocktail lost their luster. The cocktail was practically forgotten for more than a century.
Two relatively recent events have given the Brandy Crusta new life. First, it was featured in David Wondrich’s Imbibe, a classic cocktail guide that salutes Thomas. Second, and more important, bartenders Nick Detrich and Chris Hannah opened a new version of Jewel of the South in 2018. The duo has won numerous accolades including a coveted James Beard award. More important, in a savvy full circle move, Brandy Crusta is the signature drink at the reincarnated French Quarter bar.
