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Brandy Crusta

Boozy Brandy Crusta Cocktail with Sugar and Lemon

A true 19th-century classic, the Brandy Crusta is a sophisticated cocktail that bridges the gap between old-world elegance and modern mixology. With a rich brandy base, a touch of maraschino liqueur for subtle sweetness, and the bright acidity of fresh lemon juice, this drink is perfectly balanced. A dash of bitters adds depth, while the sugar-rimmed glass and signature long lemon peel garnish give it a striking presentation. Whether you’re a fan of vintage cocktails or looking for something refined and refreshing, this timeless drink is a must-try for any brandy lover.

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Tasting Notes

The Brandy Crusta is a smooth, citrusy, and slightly sweet cocktail with a rich depth from brandy, a hint of cherry from maraschino liqueur, and a bright acidity from lemon juice. The dash of Angostura bitters adds a layer of complexity, while the sugar-rimmed glass provides a balanced sweetness with each sip. The lemon peel garnish enhances the aromatic appeal, making this a refreshing yet elegant drink.

Equipment and Glassware

You’ll need a cocktail shaker for mixing, a strainer for a smooth pour, and a stemmed coupe or wine glass for serving. A jigger ensures precise measurements, and a knife or peeler helps prepare the lemon garnish. A plate with sugar is necessary for rimming the glass.

Instructions

  • Rim your glass with sugar to start off with a sweet edge.
  • In a shaker, combine brandy, maraschino liqueur, lemon juice, bitters, and ice.
  • Shake well until the mixture is chilled.
  • Strain into your sugar-rimmed glass.
  • Garnish with a lemon peel for that aromatic finishing touch.

Pro Tips

  • Luxardoigh-quality brandy or Cognac for a smoother, more refined taste.
  • For a sweeter cocktail, add a bar spoon (¼ oz) of simple syrup.
  • Shake well to ensure a perfectly chilled, well-mixed drink.
  • For a traditional presentation, use a deeply sugared rim and a long lemon peel garnish that drapes inside the glass.
  • If you prefer a drier version, reduce the maraschino liqueur slightly.


When to Serve

The Brandy Crusta is perfect for sophisticated cocktail nights, classic cocktail enthusiasts, after-dinner drinks, and elegant gatherings. With its refreshing citrus notes and smooth finish, it’s a great alternative to an Old Fashioned or Sidecar.

Which Liquor Brands to Choose

For the best results, use a smooth brandy or Cognac like Hennessy VS, Pierre Ferrand 1840, or Courvoisier VS. Luxardo Maraschino Liqueur is a top choice for authenticity, and Angostura bitters provide the perfect balance.

Similar Cocktails

If you enjoy Brandy Crusta, here are five similar cocktails to try:


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Boozy Brandy Crusta Cocktail with Sugar and Lemon

Brandy Crusta

Prep Time: 5 minutes
Total Time: 5 minutes
No ratings yet
Course: Brandy
Cuisine: American
Keyword: brandy, brandy crusta, curacao, liqueurs
Servings: 1
Author: Paul Kushner
Brandy, lemon juice, maraschino liqueur, and bitters with sugar rim.

Instructions

  • Rim your glass with sugar to start off with a sweet edge.
  • In a shaker, combine brandy, maraschino liqueur, lemon juice, bitters, and ice.
  • Shake well until the mixture is chilled.
  • Strain into your sugar-rimmed glass.
  • Garnish with a lemon peel for that aromatic finishing touch.

Notes

Note that you can also use whiskey or gin instead of brandy to make a Whiskey Crusta or Gin Crusta, respectively. Additionally, you can experiment with different types of liqueurs and bitters to customize the flavor of your cocktail.
When making a Brandy Crusta, it's important to use quality ingredients and to follow the recipe closely to ensure a perfectly balanced cocktail. Keep in mind that this cocktail is on the sweeter side, so adjust the amount of sugar syrup used to your preference.
Tried this recipe?Leave a comment and let us know how it was!
Brandy Crusta
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Paul Kushner

Written by Paul Kushner

Founder and CEO of MyBartender. Graduated from Penn State University. He always had a deep interest in the restaurant and bar industry. His restaurant experience began in 1997 at the age of 14 as a bus boy. By the time he turned 17 he was serving tables, and by 19 he was bartending/bar managing 6-7 nights a week.

In 2012, after a decade and a half of learning all facets of the industry, Paul opened his first restaurant/bar. In 2015, a second location followed, the latter being featured on The Food Network’s Diners, Drive-Ins and Dives.

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