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.


Sweet, Sour


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


Step one

Rim a chilled cocktail glass with a lemon and dip in sugar.

Step two

Shake all ingredients in a shaker tin and strain into a rocks glass. Top with crushed ice.

Contributed by Supercall

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