Brandy Crusta

A prototypical Prohibition-era cocktail, driven largely by the prominence of the cognac.


  • Served in cocktail
  • 40% ABV
  • Garnish with Lemon curl


How to Mix Drinks



Cognac 6.0cl 2.0oz
Angostura bitters One dash
Lemon juice Half teaspoon
Orange Curaçao One teaspoon
Use ounces
Use centiliters


  1. Prepare glass by moistening the rim with lemon and dipping it in sugar.
  2. Carefully curling the lemon peel around the inside of the glass.
  3. Combine all ingredients in a shaker.
  4. Shake and strain into glass.
  5. Add 1 small cube of ice.


Cold Glass has the ultimate writeup on the obscure and under-appreciated Brandy Crusta, a Prohibition-era cocktail that paved the way for the Sidecar and many other cocktails. From the article:

In the long run, I suspect its characteristic of standing in the middle between the very popular Old-Fashioned and the very popular Sour was its undoing. It was, as they say, neither fish nor fowl; that ambiguity, combined with its labor-intensive presentation, kept it out of the mainstream.

As a result, the Brandy Crusta is more of an honored ancestor than a living cocktail. It’s too bad, because it is a tasty, and flashy, variant of the Old-Fashioned, and well worth having in the repertoire. Give it a try, and let me know what you think.

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