Cognac, stirred
Brandy Crusta
Barline 2,q,q,q,2,Rl
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Cognac
- 1/4 oz Maraschino liqueur
- 1/4 oz Demerara syrup
- 1/4 oz Lemon juice
- 2 dashes Angostura bitters
Stir with ice until cold, then strain.
Rocks, iced, lemon twist.
Taste
Two ounces of cognac, then a quarter each of maraschino, demerara, and lemon. The lemon is an accent; the drink is still a cocktail. Two dashes of Angostura sit under cherry and brown sugar. Stirred. Rocks with ice and a lemon twist. It sits.
History
Joseph Santini, an Italian bartender in New Orleans, built the Crusta in the 1850s, either at the City Exchange in the French Quarter or at Jewel of the South on Gravier Street, which he opened in 1855. Jerry Thomas prints it in the 1862 Bar-Tender's Guide, misspelling Santini as Santina and calling him Spanish. The name is the sugar crust on the rim, and the lemon in the original is a dash. David Wondrich, in The Oxford Companion, treats that citrus as an accent, and traces the Sidecar through the Daisy instead. This menu pours two ounces of cognac, a quarter each of maraschino, demerara, and lemon, two dashes of Angostura, over ice, no crust.
Same shape, other bottles
The Daisy family, with the bottle that changed.
- Pegu Clubgin and lime juice for cognac and lemon juice
- Champs-ÉlyséesChartreuse and simple syrup for maraschino liqueur and demerara syrup
- Fine and Dandygin and orange liqueur for cognac and maraschino liqueur
- Pendennis Clubgin and lime juice for cognac and lemon juice
- Honeymoonapple brandy, Bénédictine, and orange liqueur for cognac and maraschino liqueur
- Whiskey Daisybourbon and orange liqueur for cognac and maraschino liqueur
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.