The Crusta

The Crusta with Habondia Peach Brandy
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The Brandy Crusta is a classic drink invented in the 1850s by Joseph Santini in New Orleans. It features a sugar-crusted rim and is made with peach brandy, lemon juice, orange liqueur, and bitters, making it a precursor to other cocktails like the Sidecar – or our Sidewinder. Our version, created by Ted Kilgore of Planter’s House in Saint Louis, is a superior refinement of this recipe. It is rich, bright, and thoroughly refreshing. We have trouble stopping at just one.

Recipe

Ingredients

  • 2 oz Habondia Peach Brandy
  • ½ oz Luxardo Liqueur
  • ½ oz Maison Ferrand Dry Curacao
  • ½ oz lemon juice
  • 2 dashes Angostura bitters
  • lemon peel

Instructions

  1. Chill a small wineglass.
  2. Once chilled, rim the glass with lemon juice, then dip the rim in superfine sugar.
  3. In a separate container, stir Habondia with cracked ice.
  4. Strain into the wineglass.
  5. Garnish with the thin-pared peel of half a lemon.

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