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Brandy Crusta

A precursor to the modern cocktail, the Brandy Crusta is a mix of brandy, lemon juice, maraschino liqueur, and a dash of bitters, garnished with a sugared rim and a large lemon peel. It’s a balanced, aromatic drink with a beautiful presentation.

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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.


  • 2 oz Brandy
  • 1/2 oz Maraschino Liqueur
  • 1/4 oz Lemon Juice
  • A dash of Angostura Bitters
  • Simple syrup optional, for those who like it sweeter
  • Lemon peel for garnish
  • Sugar for rimming the glass


  • 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.


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
See also  Top 9 Brandies for Making Sangria
Please drink responsibly, be fully accountable with your alcohol consumption, and show others respect.

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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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