Brandy Crusta

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.