A lot of people don’t really understand the difference between a Brandy Crusta and the more widely known Sidecar. They actually started off life as independent drinks despite the similarity of the ingredients- so whats the difference?

This Masterclass explores their origins, shows you how to make both and what ingredients you can use to make great versions of them!

0:00 - Introduction
0:27 - History
3:39 - Products
6:32 - Brandy Crusta make
9:33 - The Sidecar make
11:42 - Taste test & comparisons
14:10 - Brandy Crusta recipe card
14:16 - Sidecar recipe card

Brandy Crusta

Specs:
60ml (2oz) brandy
15ml (1/2oz) dry curacao
15ml (1/2oz) fresh lemon juice
10ml (1/3oz) maraschino liqueur (optional)
2 dashes Angostura bitters
Fine sugar for glass rim
Long lemon twist to garnish

Equipment:
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A fancy wine glass

Prepare your twist and run a lemon wedge around the outside rim of the glass, then dab with fine sugar, shaking off any excess.
Add all ingredients to shaker tins, fill with ice and shake hard (but not for too long).
Double strain in to your garnished and chilled glass, and enjoy!

Sidecar

Specs:
50ml (1&2/3oz) brandy
20ml (2/3oz) fresh lemon juice
20ml (2/3oz) curacao / triple sec
Powdered sugar to garnish
Lemon peel to twist and discard (optional)

Equipment:
A jigger
Shaker tins
A hawthorn strainer
A fine strainer
A coupe glass

Run a lemon wedge around the outside of half of the glass and dab in powdered sugar, shaking off any excess.
Add all ingredients to shaker tins, add as much ice as will fit and shake hard.
Double strain into your chilled and rimmed glass, give your piece of lemon peel a sharp fold over the top of the drink to expel the oils and discard. Enjoy!

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