Brandy Crusta Cocktail from 1895

The Brandy Crusta is a sophisticated cocktail that dates back to the mid-19th century. It has a notably citrus-forward flavor enhanced by a sugary rim. This specific recipe was featured in Modern American Drinks: How to Mix and Serve All Kinds of Cups and Drinks (1895), a foundational text for cocktail enthusiasts.

Despite a prep time of ten minutes, the Brandy Crusta has a refined preparation and unique hand-cut lemon peel garnish. Unlike some modern cocktails, this drink rewards attention to detail, so it’s more for hobbyists than someone who wants a quick nightcap.

Here are a few notes to help you make the most of this century-old recipe:

• Gum syrup, also known as gomme syrup, is a sweetener usually found at specialty grocery stores or online retailers. If you can’t find gum syrup, a simple syrup (made by dissolving equal parts sugar and water) can be used as a substitute.
• Maraschino, in this context, refers to a clear, cherry-flavored liqueur that adds a subtle sweetness to the drink; however, non-alcoholic versions are also available for those seeking alternatives.
• A jigger is a small measuring tool, typically holding 1.5 ounces on the larger side and 1 ounce on the smaller side. For this recipe, you will use the larger side (1.5 ounces) to measure the brandy.

Classic Brandy Crusta

Serves: 1 Prep Time: 10 Minutes Cooking Time: 0 Minutes 0 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• Fine ice (to fill a mixing glass halfway)
• 3 dashes of gum syrup
• 2 dashes of maraschino
• Juice of ¼ lemon
• 2 dashes Peychaud or Angostura bitters
• 1 jigger brandy
• 1 lemon (for peel and rim)
• Fine sugar (for rim)
• Fruit (for garnish)

Instructions

1. Fill a mixing-glass half full of fine ice.
2. Add three dashes of gum syrup, two dashes maraschino, the juice of a quarter of a lemon, two dashes Peychaud or Angostura bitters, and one jigger brandy.
3. Mix.
4. Take a lemon the size of a fancy sauterne or claret glass; peel the rind from three-fourths of it all in one piece.
5. Fit it into the glass.
6. Moisten the edge of the glass with a piece of lemon and dip it into fine sugar, which gives it a frosted appearance.
7. Strain your mixture into this glass.
8. Trim with fruit and serve.

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