A nice twist on the Brandy Crusta is the Almond Crusta. 1 oz. Cognac 1/2 oz. gin 3/4 oz. lemon 1/2 oz. orgeat dash angostura Same garnish but not as attractive cuz good orgeat makes all cocktails look like pea soup. :P
I could drink 3 in 1/2 an hour! LoL... as always magnificent work - I'm thinking the history lessons, could in them selves be a seperate channel! You could mind map and historicaly compare geographic locations of bar's and drinks over time etc... or I could just shut up and make my breakfast sidecar... :-)
Harry's bar is still one of those whisk-you-back-in-time places that absolutely astounds me. I never though that a French 75 made without jiggers would be balanced - but they nail it!
I bought what was needed earlier in the week and last night I made both of these. Soooo gooooood!!!! If I had to choose, I would make the Brandy Crusta....that is dangerous because it goes down easily but kicks butt!!!! I can’t wait for Round2 later today! 😋😋🤪🤪
Both look amazing Cara, thanks for the interesting history to go along with all the great mixology, have you done an episode on the correct glasses for each cocktail? if not that would make interesting watching
Can you tell us about Irish Whiskey, please? My grandfather, may he rest in peace, was powerful fond of the Black Bush, but I have heard it disparaged by some.
Had these so long ago that I need a refresher, my Remy Martin bottle has just enough booze left to try these two! Thanks Cara for sharing these recipes! Great job as always!
You can! You may have to look in more specialty stores but you can definitely get it there- it was made in conjunction with David Wondrich who is from the States 😊
Okay-just tried the sidecar-I so underestimated this beverage...even without the sugar rim, the balance was so nice. We had a brandy from Jerez (home of your beloved Sherry) so you know that worked as a beautiful base, a basic curaçao, and maybe a little extra fresh lemon; I definitely did the lovely lemon spritz and rubbed the rim with the lemon for an additional sour touch; so delightful; I know it’s a Wednesday but hey, COVID!! Salud Friends! This is definitely added to the repertoire 🎉🎊🍸🍸
Awesome and informative video! I tried this recipe for the Brandy Crusta tonight and must say that I really enjoyed it. Much drier than other recipes I've tried, and I find that really distinguishes it from a Side Car. I would be tempted to add a bar spoon of simple syrup, but the sugar rim does a good job of adding a bit of sweetness.
Fascinating. I drink a lot of sidecars but had never heard of the brandy crusta. My bottle of Luxardo Maraschino only gets used for Hemingway daiquiris. Time to bust it out and try something new! Thanks for this. Side note. you always have the coolest glassware!
I hope you enjoy! Haha we have a bit of an obsession with vintage glassware in my house, but after a couple of accidents filming I don’t use the very delicate ones any more...
Much like others I’ve had the sidecar but not the other. Will def try. BTW which jigger do you use? Been looking for a good quality graduated Japanese jigger and not finding one that gets good review about durability (rust etc). Thanks again for the lesson.
@@BehindtheBar Thanks, I'll check it out, I keep settling on one and then read reviews on rust etc. Mind you I have no intention of putting it in the dishwasher.
The Sidecar is a cocktail I love, and while I don't do the sugar rim, I totally agree with your assessment on proportions: I do a larger brandy component and increase the Cointreu as well, more like a 6:4:3. I never knew about the Brandy Crusta, though! I'll remember that one in case I ever find myself with a truly worthy bottle of cognac. Thank you, you're a great teacher, a great bartender, and have a great channel :)
Like many here I had never heard of a Brandy Crusta before this video. I love an excuse to use a little maraschino, so will definitely try this! I have a cognac called Gautier that I mix with (usually Sazeracs and Vieux Carré), so that will be my first one. Since it's autumn in Canada, I was also thinking of trying this with apple brandy... we'll see how that turns out lol. PS 1:05 "an entire frozen cream egg as the ice block in my Manhattan" is hilarious and awesome.
Yeah, me to , I first hated it, they poured it in a glass and I drank it down, years later, I was given a brandy glass, and was told to sip it, and how to hold the glass so the heat from your hand slowly warmed it up, it was so good
Crikey, I adore brandy, but I can’t stomach the idea of mixing a drink with a £300 bottle - that’s firmly a sipper for me! You weren’t joking when you said it was expensive.
Many thanks, I was reading that a daisy has the ratio 3:2:1 like a margarita. Could you please explain the ratios used here? Thank you. Also, can I ask are sidecars and white lady daisies? Thank you Cara
I love a Sidecar but find the lemon juice too tart. I have started replacing half of the lemon juice with fresh orange juice. It is such a small change, but makes the drink so much tastier.
I feel like that deep intense stare on the thumbnail is seeing through my soul and telling me I'm a ballbag for teasing you over forgetting stuff all those times.
I recently bought a nice bottle of Calvados, and it did cross my mind to try it in a Brandy crusta - and boy, was I amazed! Calvados adds lovely hints of apple, and takes the sharp edge off a bit, in my opinion. Makes for an amazing Brandy crusta, my favourite version so far ^^
Cointreau is a brand of Triple Sec, which is an orange flavoured liqueur same as Curacao. There’s not a legal difference between them, it really just depends what brands decide to call themselves, so are generally used pretty interchangeably 😊
Great video! I've done a Sidecar with a grape-based brandy before, but this has me thinking about making some this weekend with the chai spice apple brandy I have from Finnriver (a cider producer here in Washington State). Seems perfect for Fall (I know it's Spring for you, so chai spice might be less seasonally appropriate, lol).
Interesting drink. I dont think any local bartender will know this drink. On a side note. I read an article placing the Mojito as the most hated drink that bartenders dont like to make.
It's called the Mojito Effect. I think she addressed it a couple videos ago, but as a former bartender, I can attest to it being true: Mojitos are one of those drinks that if people see one person order it, suddenly you are needing to make a million of them. And having to tear up and muddle all that mint can be a PITA.
@@paulbegansky5650 I can't speak for others, but for me, it wasn't so much that I didn't like Mojitos, and really part of the reason I enjoyed tending bar was the creation of fun drinks, but when you are already busy and then you have the added hassle of making mojitos, it can kind of leave a bad taste in your mouth over time. I haven't bartended professionally in years, but recently I learned about a method from Cocktail Chemistry where you shake the mint rather than muddling it and it still makes a delicious drink. Had I thought of that back when I was behind the stick, perhaps I wouldn't have minded it as much.
I don’t muddle and it’s easier to build than shake so really doesn’t bother me but Chad is right about it being found annoying! Also, as a bartender you often put a lot of time and effort in to producing delicious house cocktails so it can be a bit galling when no one wants to try those and they all just drink Mojito instead haha!
@@BehindtheBar same article said bartender don't like to be asked about the favorite drinks to be made. . I really didn't like the article as they made bartender sound like they don't want to make mixed or difficult drinks. They only want to open bottles of beer, pour wine, or 1 alcohol and mixer in drinks. Made the profession sound horrid. I went to dinner today and for fun, order a SIDECAR. Nope, not getting made.
I'm craving to try the Crusta since I saw it on the educated barfly some time ago, but it's the end of a yearly release cycle in my company and I gotta keep my head fresh and work 24/7 -_- I miiiiiight just fail this resolve today. Not gonna blame you though.
This was the comparison that just had to be brought to light and had to be made. Thanks, excellent! Apart from that I love to see brandy/cognac be presented as ingredient and not just refined sipper. Big smile from me.
New to the brandy crusta, but definitely look forward to making one! I have always found sidecars a bit tart (with brandy at least- rum balances nicely for my preference) so I am glad to see a spirit forward mixture that brings similar flavors with a different emphasis! I have a bottle of Hine Rare VSOP and I think I know what I will be having after dinner tonight! Excellent video as always, and I really enjoy how you highlight Aussie spirits on this channel. Bartenders supporting great local products is such a support to the brewing and distilling community!
Sidecars are my favorite cocktails. I watched this three times, then finally went out and bought Luxardo and made the brandy crusta... so good! I’d never heard of it before!
Yo Cara! So this must be the Cognac episode you were mentioning earlier. I love me a sidecar, I'll usually forgo the sugar rim but use triple sec instead of cointreau since it's mildly sweeter. The Crusta looks awesome, i've been looking for a reason to pick up Maraschino liqueur as well so thanks for the suggestion!
Great video, hint of funk, loved it, helps discribe my love of rum, glad you still taste them before serving, I noticed the apple garnish, noticed the adds too, you and this channel are worth it. Even though I love my rum, really enjoy learning about the other spirits too
You know, I’ve been thinking about this- it must have been 6 or 7 years ago and I can’t remember if the centre was fondant. I feel like it must have been but you’d also think I would remember breaking through... anyway, it was at Nightjar in London- they’re famous for their garnishes, you should look at their insta!
So glad you find them useful! We have to redo them otherwise we have some funny results thanks to my accent: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-CcBhdOFwafc.html
So, i tried a crusta and sidecar side by side. I used to think that the sidecar was my favorite brandy drink, but the crusta overtook it by a longshot. Also, i tried swapping the brandy with apple brandy (i used Laird's bonded apple brandy) and the lemon with lime, and omg it was incredible
I wouldn’t say so in particular, it’s just different - because it’s a brandy base it’s rounder and richer, and I prefer a zingy Curacao or triple sec here since there’s already brandy in the drink. I like Grand Marnier in whisky and rum stir downs but it would definitely still work here 😊
I love the new order of the videos, timestamps are really helpful. I think you are the only mixing channel that actually goes into the products and explains them. Keep it up!
I love cocktails to drink and also make, so i started to watch some videos of yours, but probably what i like the most is your accent :-) (you're good at that, don't misunderstand me)
I know that these bottle caps will be going onto alcohol, and therefore won't be dirty. But the image of sticking your finger tip into the bottle cap brings to mind something uncouth if only for a moment. It makes one think, oh is that clean? Until it would occur to the customer that ok that's on an alcohol bottle. Why elevate this imagery with sloppy bottle handling?
That’s an odd thought...to me that’s proper bottle handling, not sloppy, as it makes sure you don’t lose the lid. The lid doesn’t come in to contact with the alcohol itself and as you say, alcohol is a disinfectant. Also, I use my hands to express a twist over the drink, rim the glass etc etc so I’d say it’s the least of your worries haha, I probably wash my hands about 100 times a shift!
There actually are! I’ve met a couple. They’ll still taste to understand flavour profiles but don’t properly drink. Probably keeps their palate sharper to be honest!
I'm obv late to the party but just drank a few (4) brandy Crustas and was trolling youtube for relevant content. I like the bit of maraschino in the crusta. did the Cointreau recipe (3C 2B 1L .5M no bitters), then the 4B 1C 1L 1M plus angostura recipe, and liked the cognac forward version better. I'm sure I'm a bit under things with the relatively quick succession, but just found your channel and thought from the accent--are you Scottish? you mentioned being in Australia in the vid... Imma feel a right knob is your Irish or Aussie--my bad. either way, appreciated the lesson--good stuff! I'm def subscribing.
I saw a sidecar referenced on an episode of Blue Bloods (tv series) and it peaked my interest. I love your content and decided to see what guidance you had for me. Thank you ❤️🥃
1. Cara, will you marry me? I KID, I KID. I'm just here for the cocktails! :D Go find the great interview she and Josh did on being RU-vid channel creators if you don't get the inside joke. 2. "My bartending arm's out of practice. Thanks COVID." :D LOL Hit the gym, woman! Or at least maybe arm curl all those heavy boozy bottles behind you. :D 3. I would kill for that Sullivan's Cove Tasmanian brandy. I've also had the St. Agnes XO from Australia as well which is to die for. 4. This is probably the best video you and Josh have done to date. The production value, the history, the product overview and the making and comparing and contrasting of two cocktails in depth. I really enjoyed this one. Well done. 5. Completely agree with you on using high end spirits in cocktails. People think I'm insane when I mix with 20 year old Brandy, Scotch, Bourbon and Canadian whisky or $100+Tequila and Gin. That is, until they taste what I've made for them. It's the only way to go. People should really sip and savor and appreciate their cocktails the same way they do their fine spirits. Maybe if they made the former with the latter they would do just that. 6. I love the Brandy Crusta. Probably my favorite Brandy cocktail of all. So rich and complex yet refreshing at the same time. The Sidecar just doesn't do it for me for some reason, which is odd because I really love fresh Margaritas and Daiquiris like you make here on your channel. It should be the Brandy equivalent of those two but I really don't find it as fun or as tasty. The Brandy Crusta is actually the one I find to be their equivalent. But I always tell people to drink what they like so try both and see which one you prefer! :)
😂 thank you for the in depth comment and kind words!! Unfortunately all the gyms here are closed and at home Pilates just isn’t cutting it 😜. Regarding the Sullivan’s, whereabouts do you live? I know a guy...haha!
@@BehindtheBar Quite far from you in Toronto, Ontario, Canada. I have family in Montreal, though, and the liquor authority there once brought in the St. Agnes which is how I got it. Amazing stuff. Tasmanian sparkling wine is also incredible. :)
Tran Bronstein yeah I just spoke to Fred who works at Sullivan’s, he was very apologetic but Canada is just too difficult unfortunately so they can’t ship there yet. You’ll be the first to know when they do and you’ll always be welcome to have a brandy with us here if you’re ever in Oz!
Plot twist: I made myself a Sidecar last night after all but I used my homemade Italian style infused Ariancello orange liqueur (Infuse 1 cup of fresh orange peel [about 6 large oranges worth] infused in a bottle of Torres El Gobernador Muscat based Pisco for 2 weeks) instead of a traditional orange liqueur like Cointreau or Grand Marnier. Much much better! 🍊 Going to do the Brandy Cristal today using my Mandarinocello (aka Mandarin infusion) 🍊 🍸🍹
Hey Eric, these Masterclasses are for people who are interested in the history, products and so on. We do ‘Make It Quick’ versions as well: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-bBfWZhSh9rY.html ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-TWaijoZDTL0.html
Your knowledge of drink origins is wonderful. I aspire to be the "drink guy" at parties who wows his friends with his bar vocabulary and cocktail aptitude. Thanks for helping me in my quest. I love watching you!
Mixing any spirit younger than twelve is viewed as normal, unless is American. Their stuff is great without needing too much time. Hold the glassware by the stem and only by the stem if it has one. Then the sugar on the cup only touches the lips. You know your stuff, so I learn while there is opportunity. Even though I would let those things touch my lips only if I lost a bet. Lots of hate for cotateles (who would ever want to spell that word properly Cara?).
