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Brandy • Sour
Brandy Crusta

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Though garnishing a cocktail is typically the final step—and often an afterthought—a sugared rim and glass-lining lemon peel form the basis for this simple but elegant drink. Invented in New Orleans in the 1850s by bartender Joseph Santini, the drink was one of the earliest—if not the earliest—sour cocktails. In our eyes, any drink that gave birth to the Cognac-based Sidecar, the lime-flecked Gimlet and the rummy Daiquiri is worth of admiration. It’s definitely worthy of drinking.

The Essentials

orange curaçao
lemon juice
The Details


2 oz brandy
1 tsp orange curaçao
.5 oz lemon juice
1 tsp rich simple syrup
1 dash Angostura Bitters
Sugar rim and lemon peel


  • Rim a glass with sugar.
  • Place a lemon peel around the inner edge of the glass.
  • Add all remaining ingredients to a shaker and fill with ice.
  • Shake, and strain into the rimmed glass.
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In the 1970s, bars began catering to a new clientele: single women. They crafted colorful, sugary, so-called "girly drinks" to attract women to the bar, hoping that the men would follow and create a lively, diverse nightlife scene. One such bar was the legendary (now sadly defunct) Henry Africa’s in San Francisc...