THE HISTORY OF the Brandy Crusta

The Brandy Crusta was invented in the 1850s by Joseph Santini, an Italian bartender who practiced his craft in New Orleans.
In the world’s earliest cocktail book, Jerry Thomas‘ Bar-Tender’s Guide from 1862, it is the fourth cocktail to be illustrated in the book. It is also the very first drink with lemon juice to be described as a cocktail and is considered the ancestor of the “Sidecar” cocktail.

WHAT IS BRANDY IN GENERAL?

Brandies can come from different regions. Primarily from European countries such as Italy, France, Spain or Germany. All are generally wine-based spirits. In Germany, they are best known as brandy.

For a long time, the term cognac was used as a collective term for all types of brandy. However, this became obsolete due to the protection of the designation of origin. It is also important to note that brandy is distilled from wine. Not from marc (for grappa) or grape must (for pisco). Barrel ageing of at least 6 months is also a requirement.

COGNAC IS FRENCH BRANDY

Cognac is a protected-origin form of French brandy. Since 1919, there has been a strict regional limitation to the area around the town of Cognac in the departments of Charente and Charente-maritime.

WHICH COGNAC FOR THE BRANDY CRUSTA?

The Pierre Ferrand 1840 Original Formula. A powerful representative from the house of Pierre Ferrand, which with its 45% vol. is ideal for cocktails. The vineyards are located in the Angeac/Champagne region, in the heart of the Grande Champagne growing area. The vines for the best wines of Grande Champagne thrive in this microclimate. The 1840 Original Formula is a blend of 3-5 year old Cognacs and a small proportion of 20 year old Cognacs. During the first few years, it matures in new oak barrels. Later, it rests in medium-toasted, used cognac barrels.

which ingredients also belong in the brandy crusta?

A good Dry Curaçao is a must. You can also get this from Pierre Ferrand. A cognac-based dry curaçao. It fits perfectly with the Pierre Ferrand 1840 Original Formula Cognac. You will also need this bottle if you want to prepare a Vienna in Ashes or Mai Tai cocktail. Two other bottles that the Brandy Crusta requires and that no home bar should be without are the Angostura Bitters and the clear cherry liqueur Maraschino. Add lemon juice and sugar syrup and you’re ready to go.

What should I do if I don’t have any cognac at home?

Of course, you can also prepare the Brandy Crusta with brandy. If I don’t have any cognac to hand, a “normal” brandy such as Brandy Lustau Solera Reserva is recommended. I really like it and regularly use it as a substitute for cognac in my cocktails.

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