The Brandy Crusta is a classic cocktail traced back to Joseph Santini (circa 1840) who was a celebrated bartender and caterer in New Orleans (see Leo Engels, American and other Drinks, 1878). This classic recipe has of course evolved over time, and I have seen many modern variations all over the internet. The recipe I am sharing below is based upon the 1878 variation of the Crusta developed by Leo Engels who almost certainly used Santini’s 1840 Brandy Crusta recipe as his inspiration for the Rum Crusta. (see the Leo Engels Brandy Crusta recipe here)
2 oz Aged Rum
1/4 oz Orange Curacao
1/4 oz Fresh Squeezed Lemon Juice
1/4 oz Sugar Syrup
1 dash Angostura Bitters
1 dash Fees Cocktail Bitters
1 dash Maraschino Liqueur
Add the first seven ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain the contents of the shaker into a chilled cocktail glass
Garnish with a spiral orange peel and a lump of ice
Please Enjoy Responsibly!
Note: If you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!