Brandy • Sour

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Among the many vintage gems found in “Professor” Jerry Thomas’s illustrated Bartender’s Guide of 1862, is a drink that originated in New Orleans called a Brandy Crusta. The recipe, which dates to 1852, called for Cognac, lemon juice, orange liqueur, and several types of bitters, served in a glass with a sugar “crust” (hence the name). Somewhere down the line (Dale DeGroff says it was Harry’s New York Bar in Paris in 1930), the Brandy Crusta was reimagined — sans bitters — and dubbed the Sidecar.

The Essentials

Lemon Juice
The Details


1.5 oz Cognac
.75 oz Cointreau
.75 oz Lemon Juice
Crushed Ice
Sugar Rim


  • Rim a chilled cocktail glass with a lemon and dip in sugar.
  • Shake all ingredients in a shaker tin and strain into a rocks glass. Top with crushed ice.

Mix it Up

Some folks like to split the ratio of booze between Cognac and rum (1:1). Some people like to swap in Bourbon for the Cognac. Follow your bliss and you shall find it.

Related Cocktails: Daiquiri, Brandy Crusta, Margarita

Brandy Dry Easy

Essentially an Apple Brandy Sour, this tart cocktail first appeared in Hugo Ensslin’s Recipes for Mixed Drinks in 1916. But it didn’t gain widespread popularity until the 1920s when Los Angeles’s iconic (and now, sadly, defunct) Brown Derby restaurant featured it on the menu. The drink is an invigorating mix of applejack (o...