Developed in the 1850s by Joseph Santini in New Orleans, the Brandy Crusta is a groundbreaking evolution of the cocktail. But what makes it so special?
60 ml Pierre Ferrand 1840 cognac 10 ml lemon juice 5 ml sugar syrup (2:1) 5 ml Pierre Ferrand dry curaçao 2 dashes Orinoco bitters Lemon zest and sugar for garnish
Preparation: Shaken. For the garnish, moisten the outer rim of the glass with the pulp of a lemon. Dip the wet rim of the glass into a bowl of sugar to create a sugar rim. Peel a wide zest from a lemon that is the same length as the circumference of the guest glass. Insert the zest into the glass and place it around the rim once.
Alternatively and currently preferred by us:
60 ml Delord Hors d’Age armagnac 10 ml lemon juice 5 ml sugar syrup (2:1) 5 ml Curaçao maison 2 dashes Orinoco Bitters 2,5 ml water * (lemon zest und sugar)
Laid: Stir all ingredients in a mixing glass without ice; then carefully add three ice cubes and leave to cool motionless for 2 minutes. * Note: The water opens up the flavours. Curaçao maison: 16 g sugar dissolved in 50 ml Hiebl Bitterorangengeist (bitter orange eau de vie).
The Crusta, and thus also the Brandy Crusta, was invented by Joseph Santini from New Orleans in the 1850s. [3][4] In his book “How to Mix Drinks”, first published in 1862, Jerry Thomas also publishes a gin crusta and a whiskey crusta in addition to the brandy crusta, but usually people drank and still drink a brandy crusta. [4] Where exactly Joseph Santini devised this drink, we do not know. It will have been either in his “Jewel of the South” or in the “St. Louis Exchange Hotel”, where Joseph Santini also worked. [3][4]
His drink was initially only known locally in New Orleans, but that changed with Jerry Thomas. The latter either met Joseph Santini personally or at least got to know his drinks when he visited New Orleans in the 1850s and owned a bar there. He adopted the recipe and published it in his book, giving credit to the inventor. [1][2][3][4][6]This fact can be considered something rare. At that time, recipes were usually copied without indicating where they came from and who had invented them. Jerry Thomas states who created 29 of the 239 recipes he published. Of these 29 recipes, only five came from another American bartender, namely a person Jerry Thomas refers to as “Santina”, stating that he was “a celebrated Spanish caterer” and “proprietor of Santina’s Saloon, a celebrate Spanish Café, in New Orleans”. Jerry Thomas’ information is inaccurate, however, because his “Santina” was actually Joseph Santini, who was not Spanish, and his café was not Spanish. [2][4]
Jerry Thomas printed two more drinks by Joseph Santini, a Punch and a Pousse Café, but these two are of little importance in historical retrospect. His Crustas, on the other hand, are far more important. Jerry Thomas makes them with brandy, whiskey or gin. The Crustas are Joseph Santini’s variation on the cocktails of the time, and are, as David Wondrich writes, “among the most sophisticated drinks known to the bartender’s art“. [2] Joseph Santini’s variation is not actually a big one, but it packs a punch. He simply added a few squirts of lemon juice to a normal cocktail made “fancy” by the addition of liqueur, but not so much as to make the drink a sour, and gave it a “fancy” garnish of lemon zest and sugar crystals. [1][2]The liqueur adds depth to the cocktail, and the lemon juice makes it shine. [2] It is important to use only a little lemon juice, because it is only meant to accentuate. [4] We want to agree with this statement. On a trial basis, we first added as much sugar as was necessary to achieve a balanced sweet-sour ratio with 10 ml of lemon juice, as one should normally do. This makes the Brandy Crusta balanced – but it also lacks sparkle. With a little less sugar syrup, on the other hand, there is a slight imbalance that makes it more interesting, a little more acidic. This reminds us of the reconstruction of the Frauenkirche in Dresden. In a TV documentary it was reported that the medieval rules of the stonemasons had been followed and consequently no perfect 90° angles were built. Unconsciously, one notices the difference. The reduced perfection makes the building look more organic and beautiful than it would with perfect angles. It is the same with the Brandy Crusta: with a slight imbalance it becomes more ‘correct’. Only in this way does it get the ‘sparkle’ it should have.
Through this addition of lemon juice, the Brandy Crusta builds a bridge to the punch, and David Wondrich says that one could therefore definitely also call it a kind of punch. [4]
The Brandy Crusta is the first cocktail to which lemon juice was added. [4] It was certainly not immediately successful, but it had its aficionados, and gradually lemon juice was added to cocktails more and more often, until finally, in the 1890s, it was no longer unusual. [4]
The ingredients
If you look at the recipes, there is a lot of confusion, there are many different ingredients, and it is difficult to discover any consistency here. But the statistics are helpful, because they show how a Brandy Crusta has been interpreted. First of all, Jerry Thomas says that the Brandy Crusta is a further development of the cocktail, and we can deduce that – apart from the Crusta rim – it is actually a fancy cocktail with a little lemon juice. Is this reflected in the recipes?
Brandy Crusta – Use of bitters and citrus.
In the first diagram we show – with the exception of the sugar source – whether the ingredients that make a cocktail a cocktail have also been used throughout. Here we look at the use of bitters and citrus. Here we see that, with few exceptions, a Brandy Crusta contains bitters and lemon juice. So the recipes that do not have this we can classify as a degenerated Brandy Crusta.
Brandy Crusta – Sugar sources.
In the second diagram, we look at the sugar sources. As a rule, these are sugar syrup, which is usually used together with maraschino, curacao or a combination of maraschino and curacao. In addition, there are twelve other ingredients which we have grouped together under the heading “Other”. They are each mentioned less than 10 times in recipes and can therefore be ignored in our consideration. These ingredients are absinthe, pineapple syrup, apricot brandy, Bénédictine, Eau D’Or, strawberry syrup, Goldwasser, grenadine, raspberry syrup (or juice), cherry liqueur, orchard syrup, orgeat and vermouth.
Orchard syrup, according to the Oxford Companion, is a fruit syrup made by boiling down fruit juice, sometimes with the addition of sugar. The main ingredient used is a mixture of apple and pear juice. [7-518]
We can see that, all in all, many ingredients have been used. But that is not a bad thing, because this diversity is very much rooted in the definition of brandy crusta. Jerry Thomas gives us a recipe in 1862, but only indirectly. He writes: „Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added.“ Depending on what you mean by a fancy cocktail, the recipe of the crusta also changes. If we take a cocktail as a basis, a Brandy Crusta must contain the basic spirit (brandy), sugar and bitters. The water comes from the ice. This cocktail becomes fancy by adding an additional flavouring (such as the classic additions of absinthe, curaçao or maraschino). Jerry Thomas opted for curaçao. A little lemon juice and the typical crusta garnish of sugar and lemon zest turn this drink into a crusta.
Brandy Crusta. Jerry Thomas, 1862 The Bartender’s Guide, page 52.
Against this background, if we look at the historical recipes and the ingredients used, we see that most follow this definition, although exceptions are possible. But most use bitters, lemon juice, sugar syrup, curaçao and/or maraschino.
The first recipes up to 1881 still use curaçao – as suggested by Jerry Thomas – and we follow him in our recipe. We assume that Joseph Santini may also have used Curaçao, because Jerry Thomas names him as the originator of the recipe he gave. From 1882 onwards, curaçao is only rarely used and maraschino becomes the preferred ingredient. Modern interpretations again increasingly give preference to curaçao.
We do not want to go further into the recipes, but only to state once again that we have been given a recipe by Jerry Thomas, which probably comes closest to that of Joseph Santini. However, the definition of a Crusta is so broad that anyone can turn another fancy cocktail into a Crusta according to their own taste. The recipes that have been handed down are very creative.
Brandy Crusta, Harry Johnson 1888, page 48f.
But there seems to be another view of what a crusta is. According to this view, a drink becomes a crusta through the crusta-typical garnish: lemon zest and sugar rim. The drink does not have to be a fancy cocktail. Whether you still want to call it a crusta is up to you. For us, it is no longer a crusta, because it stretches the original definition too far. They are autonomous drinks. This confusion has been around from the beginning, and William Terrington described a crusta in 1869 as a spirit to which you add ice and sugar and garnish it with a large lemon zest. Now this is really no longer a crusta, because he doesn’t even mention the typical sugar rim; rather, he adds the sugar to the spirit.
We have read that the Brandy Crusta is the ancestor of the sidecar. [1][3][4] However, if you look at the recipe of a sidecar, you quickly realise that this statement cannot be true. A Sidecar consists of cognac, Triple Sec and lemon juice. It is no longer a variation on a cocktail, because the bitters are missing. Rather, we see in the sidecar a variation of the sours. If you take a Cognac Sour made of Cognac, sugar and lemon juice as a base and make it “fancy” by changing the sugar source, you get a Sidecar.
David Wondrich: Imbibe! From Absinthe Cocktail to Whiskey Smash, A Salute in Stories and Drinks to „Professor“ Jerry Thomas, Pioneer of the American Bar. 2. Auflage. ISBN 978-0-399-17261-8. New York, 2015, page 313-316.
Jerry Thomas: How to Mix Drinks. New York, Dick & Fitzgerald, 1862. page 4.
David Wondrich & Noah Rothbaum: The Oxford companion to spirits & cocktails. ISBN 9780199311132. Oxford University Press, 2022.
Historical recipes
1862 Jerry Thomas: The Bartender’s Guide. und Jerry Thomas: How to Mix Drinks. Seite 52. Brandy Crusta.
Seite 49:
THE COCKTAIL & CRUSTA. The “Cocktail” is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it is good in the morning as a tonic. The “Crusta” is an improvement on the “Cocktail,” and is said to have been invented by Santina, a celebrated Spanish caterer.
Seite 52: Brandy Crusta:
(Use small bar glass.) Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added. First, mix the ingredients in a small tumbler, then take a fancy red wine-glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut, and strain the crusta from the tumbler into it. Then smile.
Seite 50: Fancy Brandy Cocktail.
(Use small bar glass.) This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine-glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.
Seite 50: Brandy Cocktail.
(Use small bar glass.) 3 or 4 dashes of gum syrup. 2 do. bitters (Bogart’s). 1 wine-glass of brandy. 1 or 2 dashes of Curaçoa. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.
Brandy Crusta. Jerry Thomas, 1862 The Bartender’s Guide, page 52.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 49. Crusta.
The”Cocktail” is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it is good in the morning as a tonic. The “Crusta” is an improvement on the”Cocktail,” and is said to have been invented by Santina, a celebrated Spanish caterer.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 52. Brandy Crusta.
(Use small bar glass.) Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added. First, mix the inorredients in a small tumbler, then take a fancy red wine-glass, rub a sliced lemon around the rim of the same, and dip It in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paving will fit in the wine-glass, as shown in the cut, and strain the crusta from the tumbler into it. Then smile.
Brandy Crusta. Jerry Thomas, 1862, page 52.
Seite 50. Fancy Brandy Cocktail.
(Use small bar glass.) This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine-glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.
Seite 50. Brandy Cocktail.
(Use small bar glass.) 3 or 4 dashes of gum syrup. 2 do. bitters (Bogart’s). 1 wine-glass of brandy’. 1 or 2 dashes of Curaçoa. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 191 Crusta of Brandy.
Crusta of Brandy, Whisky, or Gin. — Peel a lemon to the core, in one large curl; put this in a goblet; add pounded sugar, brandy, and ice, or other spirit.
Seite 190:
COCKTAILS are compounds very much used by “early birds” to fortify the inner man, and by those who like their consolations hot and strong. “Cock- tail” is not so ancient an institution as Juleps, &c., but, with its next of kin, “Crusta,” promises to maintain its ground.
1876 Jerry Thomas: The Bartender’s Guide. und Jerry Thomas: How to Mix Drinks. Seite 52. Brandy Crusta.
Seite 49:
THE COCKTAIL & CRUSTA. The “Cocktail” is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it is good in the morning as a tonic. The “Crusta” is an improvement on the “Cocktail,” and is said to have been invented by Santina, a celebrated Spanish caterer.
Seite 52: Brandy Crusta:
(Use small bar glass.) Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added. First, mix the ingredients in a small tumbler, then take a fancy red wine-glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut, and strain the crusta from the tumbler into it. Then smile.
Seite 50: Fancy Brandy Cocktail.
(Use small bar glass.) This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine-glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.
Seite 50: Brandy Cocktail.
(Use small bar glass.) 3 or 4 dashes of gum syrup. 2 do. bitters (Bogart’s). 1 wine-glass of brandy. 1 or 2 dashes of Curaçoa. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.
1878 Leo Engel: American & Other Drinks. Seite 41. Brandy Crusta.
Use small tumbler. Crusta is made the same way as a Fancy Cocktail, with a little lemon juice and a small lump of ice added. First mix the ingredients in a small tumbler, then take a fancy red wine glass, put a sliced lemon round the rim of the glass, and dip it in powdered white sugar, so that the sugar will adhere to the edge of the glass; pare half a lemon, the same as you would an apple (all in one piece), so that the paring will fit into the wine glass, and strain Crusta from the tumbler into it.
Seite 40: Fancy Brandy Cocktail.
Use small tumbler. This drink is made the same as the Criterion Cocktail, except that it is strained into a fancy wine glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon and dipped in sugar.
Seite 39: Criterion Cocktail.
To inake a splendid bottle of Criterion Cocktail, use the follow- ing ingredients: – Three-eighths of a bottle of brandy; half a pint of water; one liqueur glass of Boker’s bitters; one wine glass of plain syrup; half a liqueur glass of Benedictine. The author has always used this recipe in compounding the above beverage for connoisseurs. Whiskey and Gin Cocktails in bottles may be made by using the above recipe, substituting those liquors in place of brandy.
Seite 39:
THE Cocktail is quite a modern invention, and is very frequently used as the “proper beverage” for fishing and other sporting parties, altho’ugh we have heard of some “weary sufferers” who take it in the morning as a tonic. The Crusta is thought by some to be an improvement on the Cocktail, and is said to have been invented by Santina, a celebrated Spanish caterer.
1880 Leo Engel: American & Other Drinks. Seite 41. Brandy Crusta.
Use small tumbler. Crusta is made the same way as a Fancy Cocktail, with a little lemon juice and a small lump of ice added. First mix the ingredients in a small tumbler, then take a fancy red wine glass, put a sliced lemon round the rim of the glass, and dip it in powdered white sugar, so that the sugar will adhere to the edge of the glass; pare half a lemon, the same as you would an apple (all in one piece), so that the paring will fit into the wine glass, and strain Crusta from the tumbler into it.
Seite 40: Fancy Brandy Cocktail.
Use small tumbler. This drink is made the same as the Criterion Cocktail, except that it is strained into a fancy wine glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon and dipped in sugar.
Seite 39: Criterion Cocktail.
To inake a splendid bottle of Criterion Cocktail, use the follow- ing ingredients: – Three-eighths of a bottle of brandy; half a pint of water; one liqueur glass of Boker’s bitters; one wine glass of plain syrup; half a liqueur glass of Benedictine. The author has always used this recipe in compounding the above beverage for connoisseurs. Whiskey and Gin Cocktails in bottles may be made by using the above recipe, substituting those liquors in place of brandy.
Seite 39:
THE Cocktail is quite a modern invention, and is very frequently used as the “proper beverage” for fishing and other sporting parties, altho’ugh we have heard of some “weary sufferers” who take it in the morning as a tonic. The Crusta is thought by some to be an improvement on the Cocktail, and is said to have been invented by Santina, a celebrated Spanish caterer.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 47. Brandy Crusta.
Take a nice, clean lemon of the same size as your wine glass, cut off both ends of it, and peel it the same as you would an apple, put the lemon peel in the wine glass, so that it will cover the entire inside of the glass, and dip the edge of the glass and lemon peel in pulverized sugar, take your mixing glass and mix as follows: 3 or 4 dashes of orchard syrup; 1 or 2 dashes of Angostura bitters; 4 or 5 drops of lemon juice; 2 dashes of Marachino; Three-quarters filled with fine ice; 1 wine glass of brandy; stir up well with a spoon, strain it into the glass, dress the top with a little fruit, and serve.
Brandy Crusta, Harry Johnson 1888, page 48f.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 128. Brandy Crusta.
(Gebrauche ein grosses Barglas.) Man nehme eine schöne, saubere Citrone, ungefähr in der Grösse unci Umfange eines Weinglases, schneide beide Enden der Citrone ab mit einem Messer und schäle dann die ganze Citrone mit einem Schnitt, un- gefähr wie man einen Apfel schält, dann setze die Ci- tronenschale in ein hübsches Weinglas und tüpfe das- selbe mit dem Rande in pulverisirten Zucker, dann mische Folgendes: 1 Pony-Glas Fruchtsyrup (orchard); Einhalb Glas fein zerschlagenes Eis; 1 oder 2 dashes Angostura Bitters; 1 dash Citronensaft; 2 dashes Marachino; Dreiviertel Weinglas Cognac; mische dieses gut auf mit einem Barloffel, siebe es in das die Citronenschale enthaltende Weinglas, füge kleine Stücke Frucht, Ananas, Erdbeeren, Weintrau- ben zu und servire es.
1884 Albert Barnes: The Complete Bartender. Seite 24. Brandy Crusta.
Use a champagne glass. Peel half of a lemon all in one piece, dip it in pulverized sugar, and place it so as it will cover the inside of the glass, put a small quantity of cracked ice in the bottom of the glass, and then pour in 1/2 wine glass of Brandy, 3 dashes of Lemon Juice, 1 teaspoonful of sugar, 3 dashes of Bitters, mix with a spoon and serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 16. Brandy Crusta.
Crusta is made the same as fancy cocktails, with a little lemon juice and a small lump of ice added. Mix the ingredients in a small tumbler, then take a fancy red wine glass, anoint the rim with lemon juice, and dip it in pulverized white sugar, so that the sugar will cling to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece), so that the paring will fit in the wine glass; then strain the crusta into it. (Use small bar glass.)
Seite 7: Brandy Cocktail, fancy:
2 dashes Boker’s (or Angostura) Bitters; 3 dashes gum syrup; 2 dashes Mar- aschino; 1 dash absinthe; 1 small piece of the yellow rind of a lemon, twisted to express the oil; 1 small wine glass of brandy. Fill glass one-third full of shaved ice; shake well and strain into a fancy cocktail glass. The flavor is improved by moistening the edge of the cocktail glass with a piece of lemon. (Use ordinary bar glass.)
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 23. Brandy Crusta.
(A large bar glass.) 3/4 of glass filled with fine ice. 3 or 4 dashes gum syrup. 1 or 3 ” Angostura bitters. 1 or 3 ” lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice bright lemon the size of your wine- glass. Peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this pre- pared glass. Dress with a little fruit and serve.
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler and Chef. Seite 140. Brandy Crusta.
Brandy Crusta, Gin crusta, Bourbon crusta, &c.; can all be made by following the receipt above given.
Seite 139: Crustas, Fixes and Sours.
These drinks are served in green or red hock glasses, and next to the julep, they are the prettiest (from an artistic point of view) drinks sold at the bar. You first mix your ingredients in a small tumbler, or rummer — and when they are quite ready, you stand the glass in ice, whilst you pare a lemon, and chat to the customer. You cut it precisely the same way as you would an apple, round and round in one piece, with as little of the white pith as possible. Measure round the glass with the lemon, and cut off sufficient to line the inside. The whole glass is not lined, only a rim of lemon placed inside. Having measured the glass lay the lemon on one side. Rub the edges of the glass, inside and out with a cut lemon. Dip it in pearl sugar, and it looks like fine hoar frost on the red or green glass. Now put in the lemon rind, fixing it so that the drinker will have no trouble, i. e, lower at the side where the lemon rind joins — so that the liquid will come clearly from the glass into the mouth. A VERY good mixture for a Crusta Is as follows : — Eau D’Or, 1 Small Glass. Calysaine Bitters, 1/2 Teaspoonful. Brandy, 1 Liqueur Glass. Shaved Ice. Mix these together in a small bar tumbler; stand on the ice till your crusta glass is fixed and draped; then strain into it from the tumbler.
1887 Charlie Paul: American and Other Iced Drinks. Seite 22. Brandy Crusta.
Same as 153, substituting brandy for whiskey.
Seite 72:
153 — WHISKEY CRUSTA. S.D. Fill tumbler with chipped ice; squeeze half a lemon in; add a teaspoonful of strawberry syrup, and half a wine-glassful of Bourbon whiskey; shake well and strain into a wine glass, first having moistened the outside of the glass and dipped it into powdered sugar; place a slice of lemon on top.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 26. Brandy Crusta.
(Use small bar-glass.) Take 3 or 4 dashes of gum syrup. 1 dash of Boker’s bitters. 1 wine-glass of brandy. 2 dashes of Curaçoa. 1 dash lemon juice. Before mixing the above ingredients, prepare a cock- tail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, as shown in the cut. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 43. Brandy Crusta.
(Use a large bar glass.) Take a nice, clean lemon of the same size as your wine glass, cut off both ends of it, and peel it the same as you would an apple, put the lemon peel in the wine glass, so that it will line the entire inside of the glass, and dip the edge of the glass and lemon peel in pulverized sugar, take your mixing glass and mix as follows: 3 or 4 dashes of Orchard syrup; 1 or 2 dashes of Bitters (Boker’s genuine only); 4 or 5 drops of Lemon juice; 2 dashes of Maraschino; 3/4 of the glass filled with fine ice; 1 wine glass of Brandy; stir up well with a spoon, strain it into the glass, dress with a little fruit and serve. (See illustration, Plate No. 5.)
Brandy Crusta, Harry Johnson 1888, plate 5, page 48f.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 149. Brandy Crusta.
(Gebrauche ein grosses Barglas.) Man nehme eine schöne, saubere Citrone, ungefähr in der Grösse und in dem Umfange eines Wein- glases, schneide beide Enden der Citrone ab und schäle dann die Citrone, ungefähr wie man einen Apfel schält, dass die Schale zusammenhängend bleibt, dann setze die CitronenschaJe in ein hübsches Weinglas und tauche den Rand in pulverisirten Zucker, dann mische man wie folgt: 3 oder 4 dashes Orchard Syrup; 1 oder 2 dashes Bitters, (Bokers genuine only); 4 oder 5 Tropfen Citronensaft; 2 dashes Maraschino; 3/4 Glas gefüllt mit Eis; 1 Weinglas Cognac; mische gut mit einem Barlöffel, seihe es in ein Glas, mit ein wenig Frucht und servire. – (Siehe Illustra- tion, Tafel No. 5.)
Brandy Crusta, Harry Johnson 1888, plate 5, page 48f.
1888 Harry Lamore: The Bartender. Seite 18. Brandy Crusta.
A large bar glas. Three-quarters of glass filled with fine ice. Three or four dashes gum syrup. One or two dashes Angostura bitters. One or two dashes lemon juice. Two dashes Maraschino. One wine-glass of brandy. Procure a nice bright lemon the size of your wine- glass. Peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar; straln the mixture after being stirred well into this pre- pared glass Dress with a little fruit and serve.
1889 Jerry Thomas: The Bar-Tender’s Guide. Seite 24. Brandy Crusta.
(Use small bar-glass.) Take 3 or 4 dashes of gum syrup. 1 dash of Boker’s bitters. 1 wine-glass of brandy. 2 dashes of Curaçoa. 1 dash lemon juice. Before mixing the above ingredients, prepare a cock- tail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit into the wine-glass. Put the above ingredients into a small whisky glass filled one-third full of shaved ice, shake up well and strain the liuid into the cocktail glass prepared as above directed.
1890 Anonymus: Bowlen und Pünsche zum Manöver- und Feldgebrauch. Seite 103. Brandy Crusta.
(Gebrauche ein großes Barglas. Man nehme eine schöne, saubere Citrone, unge= fähr in der Größe und in dem Umfange eines Weinglases, schneide beide Enden der Citrone ab und schäle dann die Citrone, ungefähr wie man einen Apfel schält, daß die Schale zusammen= hängend bleibt, dann setze die Citronenschale in ein hübsches Weinglas und tauche den Rand in pulverisierten Zucker und mische wie folgt: drei oder vier Schuß Fruchtsirup, ein oder zwei Schuß Angosturabitter, vier oder fünf Tropfen Citronen= saft, zwei Schuß Maraschino, dreiviertel Glas gefüllt mit Eis, ein Weinglas Kognak, mische gut mit einem Barlöffel, seihe es in ein Glas mit ein wenig Frucht und seviere.
Brandy Crusta. Anonymus – Bowlen und Pünsche, 1890, page 104.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 16. Brandy Crusta.
(Use small bar glass.) 3 or 4 dashes of Gum Syrup. 1 dash of Bitters. 1 wine glass of Brandy. 2 dashes of Curacoa. 1 dash Lemon Juice. Before mixing the above ingredients, prepare a cocktail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will lit in the wine glass. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain cocktail glass prepared as above directed. Whiskey and Gin Crustas are made in the same manner, using either of these liquors instead of Brandy.
1892 James Mew & John Ashton: Drinks of The World. Seite 181. Crusta.
The cocktail is a comparatively modern discovery. In this drink Bogart’s Bitters occupies invariably a prominent place. The Crusta is an improvement on the cocktail, and is said to have been invented by Santlna, a celebrated Spanish caterer. Its differentia is a small quantity of lemon juice and a little lump of ice. The sparing of a lemon must also line the glass, from which feature it probably derives its name.
1892 William Schmidt: The Flowing Bowl. Seite 150. Brandy Crusta.
A mixing-glass, a little sugar, a little plain water, enough to dissolve it; fill the glass 2/3 full of ice, stir this well; a drink of brandy; mix again. Pare a round, clean lemon; place this on the inside of a wine- glass; strain your mixture into it, and serve.
1895 Bartender’s Association of New York City: Official Hand-Book and Guide. Seite 7. Brandy Crusta.
(Use large bar glass.) 3/4 glass of fine ice. 4 dashes of syrup. 1 dash of Caroni Bitters. 5 drops of lemon juice. 2 dashes of maraschino, 1 wine glass of brandy. Strain in glass, trim with fruit.
1895 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half full of fine ice; add three dashes of gum-syrup, two dashes mara- schino, the juice of a quarter of a lemon, two dashes Peyschaud or Angostura bitters, and one jigger brandy; mix. Take a lemon the size of a fancy sauterne or claret glass; peel the rind from three-fourths of it all in one piece; fit it into the glass; moisten the edge of the glass with a piece of lemon, and dip it into fine sugar, which gives it a frosted appearance. Strain your mix- ture into this glass, trim with fruit, and serve.
1895 Herbert W. Green: Mixed Drinks. Seite 17. Brandy Crusta.
Fill large mixing-glass two-thirds full of fine ice, small spoonful syrup, two dashes Caroni, bitters, two dashes lemon juice, two dashes Maras- chino, one jigger brandy. Strain in thin glass; add fruits of the season.
1895 R. C. Miller: The American Bar-Tender. Seite 45. Brandy Crusta.
(Use small bar glass.) Crusta is made the same as a fancy cocktail, with a little lemon juice added. First, mix the ingredients in a small tumbler, then take a fancy wine-glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the par- ing will fit in the wine-glass, and strain the crusta from the tumbler into it. Then smile.
Seite 42: The Cocktail and Crusta.
“The “Cocktail is a modern invention, and is gener- ally used on fishing and other sporting parties, although some patients insist that it is good in the morning as a tonic. The “Crusta” is an improvement on the “Cock- tail,” and is said to have been invented by Santina, a celebrated Spanish caterer.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 30. Crustas. Brandy.
CRUSTAS. The Crusta is commonly supposed to be an improvement on the Cocktail.
Brandy. This is made the same as the Fancy Brandy Cocktail, with a little lemon-juice and a small lump of ice added. Mix the ingredients in a small tumbler; then take a fancy red wineglass, pare half a lemon all in one piece, the paring to fit the glass, and strain the mixture into it, having previously frosted the rim of the glass by damping the edge with lemon and dipping it in icing sugar.
Seite 26. Fancy Brandy [Cocktail].
This drink is made the same as the Brandy Cocktail, except that it is strained into a fancy wineglass, the edge of the glass moistened with lemon, and dipped in icing sugar, with a piece of lemon-peel floating on the top.
Seite 24. Brandy [Cocktail]
Put into a small tumbler one wineglass of brandy; add thirty drops of gum syrup, six drops of Angostura bitters, and twenty drops of curaçoa; fill one-third with pounded or shaved ice, and stir with a spoon or shake well strain, and put a small piece of lemon-peel on top.
1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 48. Brandy Crusta.
A mixing-glass, a little sugar, a little plain water, enough to dissolve it; fill the glass 2/3 full of ice, stir this well; a drink of brandy; mix again. Pare a round, clean lemon; place this on the inside of a wineglass; strain your mixture into it, and serve.
1898 Joseph L. Haywood: Mixology. Seite 20. Brandy Crusta.
Make the same way as Gin Crusta, using Cognac brandy instead of gin.
Seite 20: Gin Crusta.
Use champagne glass. Peel half a lemon in one piece as thin as you can, dip in sifted sugar, place inside the glass to cover the bottom, put in small cracked ice, then pour in one- half glass of gin, two dashes of lemon juice, one teaspoonful of sugar, three dashes of angostura bitters, stir with spoon and serve.
1899 Chris F. Lawlor: The Mixicologist. Seite 45. Brandy Crust.
(Use small barglass.) Take 3 or 4 dashes of gumsyrup. 1 dash of Angostura bitters. 1 wineglass of brandy. 2 dashes of curaçoa. 1 dash lemon juice. Before mixing the above ingredients prepare cocktail-glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass; pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine- glass; put the above ingredients into a small whis- key-glass filled one third full of shaved ice; shake up well, and strain the liquid into the cocktail-glass, prepared as above directed.
1899 Niels Larsen: Les boissons américaines. Seite 15. Brandy Crusta.
[A préparer dans un grand gobelet.] Remplissez aux trois quarts de glace pilée. Ajoutez: 2 cuillers à café de sirop de sucre; 1 cuiller – jus de citron; 4 gouttes d’angostura; 4 – de marasquin; 1 petit verre à bordeaux de cognac. Prenez un beau citron de la même largeur qu’un verre à bordeaux. Enlevez l’écorce d’un seul morceau et garnissez l’intérieur de ce verre avec. Humectez le bord du verre avec une tranche de citron et trempez légèrement dans du sucre en poudre. Agitez bien votre boisson et passez dans le verre que vous avez préparé. Ajoutez 3 petites cerises et servez.
1900 Frank Newman: American-Bar. Seite 30. Brandy Crusta.
Vorre no 6. Prendre un gobelet en argent, glace pilée: 2 traits d’angostura, 3 traits de marasquin, 3 traits de curaçao, jus d’un 1/4 de citron, 1/2 verre à liqueur de cognac. Frapper fortement, verser dans Io verre préparé selon la notice (page 29); servir.
Seite 29:
PRÉPARATION DU VERRE POUR LES CRUSTA Prendre un verre no 6, passer légèrement les parois sur une tranche de citron, tremper le verre dans le sucre en poudre, ce qui donne une apparence de givre, couper un zeste de citron assez long pour faire le tour de la paroi inté- rieure du verre.
1900 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half full of fine ice; add three dashes of gum-syrup, two dashes mara- schino, the juice of a quarter of a lemon, two dashes Peyschaud or Angostura bitters, and one jigger brandy; mix. Take a lemon the size of a fancy sauterne or claret glass; peel the rind from three-fourths of it all in one piece; fit it into the glass; moisten the edge of the glass with a piece of lemon, and dip it into fine sugar, which gives it a frosted appearance. Strain your mix- ture into this glass, trim with fruit, and serve.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 163. Brandy Crusta.
(Use a large bar glass.) Take a nice, clean lemon of the same size as your wine-glass, cut off both ends of it, and peel it in the same way as you would peel an apple; put the lemon peel in the wine-glass, so that it will line the entire inside of the glass, then dip the edge of the glass and the lemon peel in pulverized sugar; take your mix- ing glass and mix as follows: 3 or 4 dashes of orchard syrup; 1 or 2 dashes of bitters (Boker’s genuine only); 4 or 5 drops of lemon juice; 2 dashes of maraschino; 3/4 of the glass filled with fine ice; 1 wine-glass of brandy (Martell). Stir up well with a spoon, strain it into the glass, dress with a little fruit, and serve (see illustration, plate No. 5).
1900 James C. Maloney: The 20th Century Guide for Mixing Drinks. Seite 11. Brandy Crusta.
Fill mixing glass two-thirds full fine ice. 1 teaspoonful syrup. 2 dashes Peychaud’s bitters. 1 dash orange bitters. 1 wine glass of brandy. 1 teaspoonful lemon juice. Stir the above mixture thoroughly, then peel the rind from a lemon all in one piece, fit it into the wine glass, covering the entire inside, run a slice of lemon around the edge of the glass, dip it in pulverized sugar so that the sugar will adhere to the edge of the glass; strain the mixture into this prepared glass and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #38. Brandy Crusta.
Prepare a stem claret glass by rubbing the rim with a piece of lemon. Then dip the edge in bar sugar so as to frost the glass. Pare a lemon as you would an apple, so the peel will all be in one piece; lay the peel in the glass carefully with a fork or sugar tongs, so it will just fit the interior of the glass. Now take a medium-size mixing-glass three-quarters full of cracked ice, and add four drops of Angostura bitters, one dash of gum and a taste of maraschino. Throw in ajigger of good cognac and a few drops of lime juice, stir thoroughly, strain into prepared glass, decorate and serve.
1901 J. E. Sheridan: The complete buffet manual. Seite 26. Brandy Crusta.
(Use small bar glass.) 3/4 of a glass filled with shaved ice. 3 or 4 dashes gum syrup, 1 or 2 dashes Angostura or Bolter’s bitters, 1 or 2 dashes lemon juice, 2 dashes Maraschino, 1 wine-glass of brandy. Procure a nice, bright lemon, the size of your wine glass; peel the rind from it all in one piece; fit it inti the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Ornament with a little fruit and serve.
1902 Anonymus: Fancy Drinks. Seite 16. Brandy Crusta.
LARGE BAR GLASS.—Half fill with cracked ice, three dashes gum, two dashes each bitters. Maraschino and lemon juice, one wineglass brandy. Peel the rind from a large Iemon about the size of a wineglass and fit it into inside of glass completely covering it. Run a piece of lemon around edge and dip glass into powdered sugar. Mix well and strain into this glass, dress with fruit and serve.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 23. Brandy Crusta.
Rub a sliced lemon around the rim of a cocktail glass, and then dip the glass in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon so that the paring will be in one piece, and then fit the piece in the wine-glass. After which mix the following ingredients : Use small bar glass. Three dashes gum syrup One dash bitters. One wine-glass brandy. Two dashes Curacoa. One dash lemon juice. Shake up well and strain in the cocktail glass which h as been prepared.
1902 Charlie Paul: American and Other Iced Drinks. Seite 14. Brandy Crusta.
Same as 153, substituting brandy for whiskey.
Seite 60:
153 — WHISKEY CRUSTA. S. D. Fill tumbler with chipped ice; squeeze half a lemon in; add a teaspoonful of strawberry syrup, and half a wine-glassful of Bourbon whiskey; shake well and strain into a wine glass, first having moistened the outside of the glass and dipped it into powdered sugar; place a slice of lemon on top.
[A préparer dans un grand gobelet.] Remplissez aux trois quarts de glace pilée. Ajoutez: 2 cuillers à café de sirop de sucre; 1 cuiller – jus de citron; 4 gouttes d’angostura; 4 – de marasquin; 1 petit verre à bordeaux de cognac. Prenez un beau citron de la même largeur qu’un verre à bordeaux. Enlevez l’écorce d’un seul morceau et garnissez l’intérieur de ce verre avec. Humectez le bord du verre avec une tranche de citron et trempez légèrement dans du sucre en poudre. Agitez bien votre boisson et passez dans le verre que vous avez préparé. Ajoutez 3 petites cerises et servez.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 50. Brandy Crusta.
Take a lemon and cut off the ends, peel off the whole rind, and place it inside of a wine glass; rub a slice of lemon around the edge of the glass, dip the glass in powdered sugar, then take your mixing glass and mix as fol- lows: 2 or 3 dashes of gum syrup. 1 or 2 dashes of bitters (Angostura). 1 or 2 dashes of lime juice. 2 dashes of white curacoa. 1 wine glass of brandy (Hennessey). Fill the glass with fine ice, mix well with a spoon, strain into a fancy stem glass, dress with fruit, and serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 26. Brandy Crusta.
(Use small bar glass.) 3/4 of a glass filled with shaved ice. 3 or 4 dashes gum syrup, 1 or 2 dashes Angostura or Boker’s bitters. 1 or 2 dashes lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice, bright lemon, the size of your wine- glass; peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Ornament with a little fruit, and serve.
1904 Frank Newman: American-Bar. Seite 8. Brandy Crusta.
Prendre le verre no 6, en sucrer les parois en passant légèrement les bords extérieurs sur une tranche de citron, tremper le verre dans le sucre en poudre, ce qui donne une apparence de givre, couper un zeste de citron assez long pour faire le tour de la paroi intérieure du verre, une cerise dans le fond ensuite. Prendre un gobelet en argent, remplir à moitié de glace pilée : 3 traits d’angostura, 3 traits de marasquin, 3 traits de curaçao, jus d’un quart de citron, 1 verre à liqueur de cognac. Adapter un second gobelet, frapper fortement, passer dans le verre préparé, servir.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 25. Brandy Crusta.
Use large bar glass. Ice, shaved, fill glass 3/4 full. Gum syrup, 4 dashes. Angostura or Boker ‘s bitters, 2 dashes. Lemon juice, 2 dashes. Maraschino, 2 dashes. Brandy, 1 wineglass. Peel the rind in one piece from a lemon and fit it into a cocktail glass so as to cover the entire inside; then moisten the rim of the glass with a piece of lemon and clip glass into pow- dered sugar. Stir and strain into the prepared glass. Dress with fruit and serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 23. Brandy Crusta.
(A large bar glass.) 3/4 of glass filled with fine ice. 3 or 4 dashes gum syrup. 1 or 2 ” Angostura bitters. 1 or 2 ” lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice bright lemon the size of your wineglass. Peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar Strain the mixture after being stirred well into this pre- pared glass. Dress with a little fruit and serve.
1905 Anonymus: Bebidas americanas. Seite 22. Brandy crusta.
En un recipiente cualquiera se echa: Hielo hasta llenar tres cuartos de dicho recipiente que puede ser un vaso de tamaño muy grande, y se añade: 2 cucharaditas de jarabe de azúcar, 1 cucharadita de zumo de limón 4 gotas de angostura. 4 » de marrasquino, 1 copita de cognac. Se coge un limón sano y se monda procurando que toda la piel salga junta y sin romperse, y con ella se guarnece el interior de una copa mediana. Los bordes de la copa se espolvorean con azú- car después de haberlos humede- cido con zumo de limón. La bebida asi que ha sido bien removida se vá echando en las copas así preparadas, añadiendo tres guindas antes de servirlas.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock- tail glass, and then dip the glass in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon so that the paring will be in one piece, and then fit the piece in the wine-glass. After which mix the following ingredients; Use small bar glass. Three dashes gum syrup. One dash bitters. One wine-glass brandy. Two dashes Curacoa. One dash lemon juice. Shake up well and strain in the cocktail glass which has been prepared.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 14. Brandy Crusta.
Mixing glass 2/3 full of fine ice. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 3 dashes syrup. 1 dash orange bitters. 1 wine glass brandy. 3 dashes lemon juice. Stir thoroughly, peel the rind from a lemon all in one piece; fit it into the wine glass, cov- ering the entire inside; rub a slice of lemon around the top of glass; dip glass into pul- verized sugar; strain the mixture into this prepared (tall) glass, and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half-full of fine ice; add three dashes of gum-syrup, two dashes mara- schino,the juice of a quarter of a lemon, two dashes Peyschaud or Angostura bitters, and one jigger brandy; mix. Take a lemon the size of a fancy sauterne or claret glass; peel the rind from three-fourths of it all in one piece; fit it into the glass; moisten the edge of the glass with a piece of lemon, and dip it into fine sugar, which gives it a frosted appearance. Strain your mixture into this glass, trim with fruit, and serve.
1907 Charles Smith: Smacks and Smiles. Seite 18. Brandy Crusta.
Use a large bar glass. 3/4 of glass filled with fine ice. 3 or 4 dashes gum syrup. 1 or 3 ” Angostura bitters. 1 or 3 ” lemon juice. 8 dashes Maraschino. 1 wine-glass brandy. Procure a nice bright lemon the size of your wine-glass. Peel the rind from it all in one piece; fit it into the glass, covering the entire in side; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after be- ing stirred well into this prepared glass. Dress with a little fruit and serve.
1907 Frank Newman: American-bar. Seite 8. Brandy Crusta.
Verre no 6 Prendre le verre no 6, en sucrer les parois en passant légèrement les bords extérieurs sur une tranche de citron, tremper le verre dans le sucre en poudre, ce qui donne une apparenee de givre, couper un zeste de citron assez long pour faire le tour de la paroi intérieure du verre, une cerise dans le fond ensuite. Prendre un gobelet en argent, remplir à moitié de glace pilée : 3 traits d’angostura, 3 traits de marasquin, 3 traits de curaçao, jus d’un quart de citron, 1 verre à liqueur de cognac. Adapter un second gobelet, frapper fortement, passer dans le verre préparé, servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock- tail glass, and then dip the glass in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon so that the paring will be in one piece, and then fit the piece in the wine-glass. After which mix the following ingredients; Use small bar glass. Three dashes gum syrup. One dash bitters. One wine-glass brandy. Two dashes Curacoa. One dash lemon juice. Shake up well and strain in the cocktail glass which has been prepared.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 20. Brandy Crusta.
25% of Maraschino 75% brandy Juice of one lemon Fill glass with ice. Shake, strain in glass, and trim with fruit in season.
1908 William Boothby: The World’s Drinks. Seite 57. Crusta.
Prepare a stem claret-glass by rubbing the rim with a piece of lemon; then dip the edge in bar sugar, so as to frost the glass. Pare a lemon as you would an apple, so the peel will all be in one piece; lay the peel in the glass carefully with a fork or sugar tongs, so it will just fit the interior of the glass. Now take a medium-size mixing-glass three-quarters full of cracked ice, and add two drops of Angostura bitters and a flavor of maraschino; throw in a jigger of good cognac, stir thoroughly, strain into prepared glass and serve.
1909 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45: Whisky-Crusta.
Befeuchte den Rand eines zierlichen Weinglases mit einer Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide die zwei Enden einer sauberen Zitrone, von der Größe und Umfang des Glases, ab, schäle sie dann mit einem Schnitt so, daß die Schale in einem Stück bleibt, und lege sie dann in das Weinglas. (Siehe Abbildung auf Seite 44.) Hierauf fülle ein Barglas zur Hälfte mit Eis und füge hinzu: 2 Dashes Angostura-Bitters, 1/2 Teelöffel Himbeersaft, 2 Dashes Maraschino, einige Tropfen Zitronensaft, 1 Cocktailglas amerikanischen Whisky. Mische alles tüchtig mit einem Barlöffel und seihe es in das Wein- glas mit der Zitronenschale.
Crusta. Carl A. Seutter, 1909, page 44.
1909 Carlos Golfrin: Manual del cantinero. Seite 221. Brandy crusta.
Echese en un recipiente cualquiera la necesaria can- tidad de hielo machacado para dejar libre tan sólo una cuarta parte, y añádase: Jarabe de azúcar . . . . . . . 8 cucharaditas Zumo de limón . . . . . . . . 4 – Bitter angostura . . . . . . . 16 gotas Marrasquino. . . . . . . . . . 16 – Coñac . . . . . . . . . . . . . . . 4 copitas
1909 Charlie Paul: American and Other Iced Drinks. Seite 16. Brandy Crusta.
Same as No. 153, substituting brandy for whiskey.
Seite 62:
153 — WHISKEY CRUSTA. S. D. Fill tumbler with chipped ice; squeeze half a lemon in; add a teaspoonful of strawberry syrup, and half a wine-glassful of Bourbon whiskey; shake well and strain into a wine glass, first having moistened the outside of the glass and dipped it into powdered sugar; place a slice of lemon on top.
1909 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half full of fine ice; add three dashes of gum-syrup, two dashes mara- schino, the juice of a quarter of a lemon, two dashes Peyschaud or Angostura bitters, and one jigger brandy; mix. Take a lemon the size of a fancy sauterne or claret glass; peel the rind from three-fourths of it all in one piece; fit it into the glass; moisten the edge of the glass with a piece of lemon, and dip it into fine sugar, which gives it a frosted appearance. Strain your mix ture into this glass, trim with fruit, and serve.
1909 Jacob A. Didier: The Reminder. Seite 73. Brandy Crusta.
Rub a slice of lemon a round the edge of a cocktail glass; dip the glass in pulverized sugar; take a lemon, cut off the ends, peel off the whole rind, and place it inside the glass; then take a mixing glass half full of cracked ice. 2 dashes of gum syrup. 1 dash of Angostura bitters. 2 dashes of curacoa. 1 dash of lemon juice. 1 drink of brandy. Stir, strain into the cocktail glass, which has been prepared, and serve
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock- tail glass, and then dip the glass in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon so that the paring will be in one piece, and then fit the piece in the wine-glass. After whixh mix the following ingredients: Use small bar glass. Three dashes gum syrup. One dash bitters. One wine-glass brandy. Two dashes Curacoa. One dash lemon juice. Shake up well and strain in the cocktail glass which has been prepared.
1910 E. Moreno: Manual dal cantinero o cocktelero perfecto. Seite 38. Martel Crusta.
Procúrese preparar esta bebida en un vaso grande y empiécese por mondar un limón de la misma ma- nera que una pera, procurando que dicho limón tenga el mismo tamaño de la copa en donde se ha de servir esta preparación, y tápese, el interior de la copa con la corteza. Luego, humedézcase el borde con un limón y rocíesele con un poco de azúcar en polvo. En el vaso váyase echando cuanto sigue: Jarabe natural . . . . . . 3 gotas Bitter Boker . . . . . . . . 2 gotas Marrasquino . . . . . . . 2 gotas Jugo de limón . . . . . . 5 gotas Coñac Martell . . . . . . 1 copita Mézclese el contenido con una cuchrara, ofrézcase la bebida en la copa con la corteza de limón y añá- dasele una frutilla de la estación.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 30. Brandy Crusta.
25% of Maraschino 75% brandy Juice of one lemon Fill glass with ice. Shake, strain in glass, and trim with fruit in season.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 8. Brandy Crusta.
(Use Small Bar Glass) Take 3 or 4 dashes of sugar syrup. 1 dash of Angostura Bitters. 1 wine glass of Brandy. 2 dashes Curacao. 1 dash lemon juice. Before mixing the above ingredients, prepare a cocktail glass as follows: Rub a slice o f lemon around the rim of the glass and dip it in pulverized white sugar so that the sugar will adhere to the edge of the glass. Pare half a lemon, the same as you would an apple (all in one piece), so that the paring will fit in the wine glass. Put the above ingredients in a small whiskey glass, filled one- third full of shaved ice, shake up well and strain the liquid in the cocktail glass, prepared as directed above.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 14. Brandy Crusta.
Mixing glass 2/3 full of fine ice. 2 dashes Dr. Siegert’s Genuine Angostura Bitters. 3 dashes syrup. 1 dash orange bitters. 1 wine glass brandy. 3 dashes lemon juice. Stir thoroughly, peel the rind from a lemon all in one piece; fit it into the wine glass, cov- ering the entire inside; rub a slice of lemon around the top of glass; dip glass into pul- verized sugar; strain the mixture into this prepared (tall) glass, and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 22. Brandy Crusta.
(Use a small bar glass.) Two or three dashes of gum syrup, One dash of bitters, One wine-glass of brandy, Two dashes of curacoa, One dash of lemon juice. Before mixing the above ingredients, prepare cocktail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you wouid an apple (all in one piece), so that the paring will fit in the wine glass. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the Jiquiu into the cocktail glass, prepared as above directed.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock- tail glass, and then dip the glass in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon so that the paring will be in one piece, and then fit the piece in the wine-glass. After which mix the following ingredients: Use small bar glass. Three dashes gum syrup. One dash bitters. One wine-glass brandy. Two dashes Curacoa. One dash lemon juice. Shake up well and strain in the cocktail glass which has been prepared.
1912 Charlie Paul: American and Other Iced Drinks. Seite 16. Brandy Crusta.
Same as No. 153, substituting brandy for whiskey.
Seite 62:
153 — WHISKEY CRUSTA. S. D. Fill tumbler with chipped ice; squeeze half a lemon in; add a teaspoonful of strawberry syrup, and half a wine-glassful of Bourbon whiskey; shake well and strain into a wine glass, first having moistened the outside of the glass and dipped it into powdered sugar; place a slice of lemon on top.
1912 Ignacio Doménech: El Arte del cocktelero europeo. Seite 13. Brandy crusta-cocktail.
Se prepara de igual forma que en la receta an- terior, poniendo la misma cantidad de Brandy en lugar de la misma cantidad de gin. Asimismo puede prepararse con whisky.
Das vorherige Rezept:
Gin crusta cocktail (27)
(PREPARARLO EN lJN ORAN VASO DE CRiSTAL) El jugo de un limón dentro de un vaso. Una copita de licor gin. Una copita de jarabe de goma. Una docena de gotas de curaçao. Seis gotas de bitters. Una buena cucharada de hielo picado. Remuévase bien, y se vierte dentro de copa ó copas de cocktails de color rojo ó verde ligero; humedeciendo los bordes con limón pasado por azúcar en polvo; y, por último, se pone una corte- za de limón cortada finísimamente en forma de espiral, colocándolo de forma que ocupe desde el borde al fondo de cada copa.
1912 John H. Considine: The Buffet Blue Book. #28. Brandy Crusta.
Mixing glass 2-3 full of fine ice; 2 dashes Abbott’s Bitters, 3 dashes syrup, 1 dash orange bitters, 1 wine glass brandy, 3 dashes lemon juice. Stir thoroughly, peel the rind from a lemon all in one piece; fit it into the wine glass, covering the entire inside; rub a slice of lemon around the top of glass; dip it into pulverized sugar; strain the mixture into this prepared (tall) glass and serve.
1912 Niels larsen: 156 recettes de boissons américaines. Seite 33. Brandy Crusta.
[A préparer dans un grand gobelet.] Remplissez aux trois quarts de glace pilée. Ajoutez: 2 cuillers à café de sirop de sucre; 1 cuiller – jus de citron; 4 gouttes d’angostura; 4 – de marasquin; 1 petit verre à bordeaux de cognac. Prenez un beau citron de la même largeur qu’un verre à bordeaux. Enlevez l’écorce d’un seul morceau et garnissez l’intérieur de ce verre avec. Humectez le bord du verre avec une tranche de citron et trempez légèrement dans du sucre en poudre. Agitez bien votre boisson et passez dans le verre que vous avez préparé. Ajoutez 3 petites cerises et servez.
1912 William Boothby: The World’s Drinks. Seite 57. Crusta.
Prepare a stem claret-glass by rubbing the rim with a piece of lemon; then dip the edge in bar sugar, so as to frost the glass. Pare a lemon as you would an apple, so the peel will all be in one piece; lay the peel in the glass carefully with a fork or sugar tongs, so it will just fit the interior of the glass. Now take a medium-size mixing-glass three-quarters full of cracked ice, and add two drops of Angostura bitters and a flavor of maraschino; throw in a jigger of good cognac, stir thoroughly, strain into p repared glass and serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 17. Brandy Crusta.
(A large bar glass.) glass of fine ice; 3 or 4 dashes of gum syrup; 1 or 2 dashes of Angostura bitters; 1 or 2 dashes of lemon juice; 2 dashes of maraschino; 1 wineglass of brandy. Procure a nice, bright lemon the size of your wine- glass. Peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge and dip the glass in powdered sugar. Strain the mixture, after being stirred well, into the prepared glass. Dress with a little fruit.
1913 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45. Whisky-Crusta
Befeuchte den Rand eines zierlichen Weinglases mit einer Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide die zwei Enden einer sauberen Zitrone, von der Größe und Umfang des Glases, ab, schäle sie dann mit einem Schnitt so, daß die Schale in einem Stück bleibt, und lege sie dann in das Weinglas. (Siehe Abbildung auf S. 44.) Hierauf fülle ein Barglas zur Hàlfte mit Eis und füge hinzu: 2 Dashes Angostura-Bitters, 1/2 Teelöffel Himbeersaft, 2 Dashes Maraschino, einige Tropfen Zitronensaft, 1 Cocktailglas amerikanischen Whisky. Mische alles tüchtig mit einem Barlöffel und seihe es in das Weinglas mit der Zitronenschale
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 29. Brandy-Crusta.
Wie Rum-Crusta, gebrauche Cognac, an- statt Rum.
Seite 208: Rum-Crusta.
Mischglas mit 3—4 Stck. Eis, füge hinzu: 1 Likörglas Ananas-Sirup, 1 Likörglas Citronen-Sirup, 2 Spritzer Angostura, 1 Cocktailglas Jamaica-Rum, rühren, in das vorgerichtete Crustaglas seihen.
Seite 286: Crustas.
Zu dem Crusta verwende man ein schön geformtes Wein- glas. Der Rand desselben wird mit Citronensaft befeuchtet und dann in Staubzucker getaucht, so daß derselbe daran haften bleibt. — Einer sauberen, der Größe des Glases ent- sprechenden Citrone werden beide Enden abgeschnitten und dann dieselbe in einem Stück geschält. Die Schale wird auf- recht in das Glas gestellt, worauf dann die entsprechend zu- bereiteten Mischungen ins Glas geseiht werden.
1913 Harry Montague: The Up-To-Date Bartenders’ Guide. Seite 14. Brandy Crusta.
Fill large bar glass 3/4 full shaved ice. 4 dashes gum syrup. 2 dashes Boker’s or Angostura bitters. 2 dashes Maraschino. 2. dashes lemon juice. 1 jigger brandy. Moisten the edge of a cocktail glass with lemon juice and dip it lightly in powdered sugar. Peel a whole lemon in one piece and fit this into the glass so as to entirely cover the inside. Stir; strain into prepared glass; decorate and serve.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 87. Brandy Crusta.
1/4 Jigger Maraschino. 3/4 Jigger Brandy. 1 Dash Lemon Juice. Shake, strain and dress with Fruit.
1914 Anonymus: The Art of Mixing Them. Seite 14. Brandy Crusta.
(A large bar glass.) 3/4 glass of fine ice; 3 to 4 dashes of gum syrup; 1 or 2 dashes of Angostura bitters; 1 or 2 dashes of lemon juice, 2 dashes of maraschino; 1 wineglass of brandy. Procure a nice, bright lemon the size of your wineglass. Peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge and dip the glass in powdered sugar. Strain the mixture, after being stirred well, into the prepared glass. Dress with a little fruit.
1914 Jacques Straub: Drinks. Seite 69. Brandy Crusta.
1/4 jigger maraschino. 3/4 jigger brandy. 1 dash lemon juice. Shake, strain and dress with fruit.
1915 John B. Escalante: Manual del cantinero. Seite 6. Brandy Crusta.
(Brandi crusta) USE LA GINCOTELERA Y UN VASO MEDIANO Primeramente frótese una rebanada de limón sobre el borde del vaso, bordes que se polvorearán con azúcar, para que el azúcar quede en ellos. Entonces, tómese un li- món grande, móndesele procurando que toda la piel sal- ga en un trozo, guarnézcase con ella el interior del vaso, entonces échese en la gincotelera la necesaria cantidad de hielo fino para mediarla y agrégurse: Sirope de goma . . . . . . . . . . Unas gotas. Angosturas . . . . . . . . . . . . . Unas gotas. Curaçao . . . . . . . . . . . . . . . Unas gotas. Coñac . . . . . . . . . . . . . . . . . 1 copa mediana. Agítese bien hasta que esté bien frappé, cuélese en el vaso que se tiene preparado, póngase una poca fruta va- riada por arriba, y sírvase.
1916 Charlie Paul: American and Other Iced Drinks. Seite 16. Brandy Crusta.
Same as No. 153, substituting brandy for whiskey.
Seite 60:
153 — WHISKEY CRUSTA. S. D. Fill tumbler with chipped ice; squeeze half a lemon in; add a teaspoonful of strawberry syrup, and half a wine-glassful of Bourbon whiskey; shake well and strain into a wine glass, first having moistened the outside of the glass and dipped it into powdered sugar; place a slice of lemon on top.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 105. Brandy Crusta.
25% Maraschino 75% Brandy 1/2 glass of cracked ice. Stir and strain.
1917 Jacob A. Didier: The Reminder. Seite 73. Brandy Crusta.
Rub a slice of lemon around the edge of a cocktail glass; dip the glass in pulverized sugar; take a lemon, cut off the ends, peel off the whole rind, and place it inside the glass; then take a mixing glass half full of cracked ice. 2 dashes of gum syrup. 1 dash of Angostura bitters. 2 dashes of curacoa. 1 dash of lemon juice. 1 drink of brandy. Stir, strain into the cocktail glass, which has been prepared, and serve
1920 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45. Whisky-Crusta.
Befeuchte den Rand eines zierlichen Weinglases mit einer Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide die zwei Enden einer sauberen Zitrone, von der Größe und Umfang des Glases, ab, schäle sie dann mit einem Schnitt so, daß die Schale in einem Stück bleibt, und lege sie dann in das Weinglas. (Siehe Abbildung auf Seite 44.) Hierauf fülle ein Barglas zur Hälfte mit Eis und füge hinzu: 2 Dashes Angostura-Bitters, 1/2 Teelöffel Himbeersaft, 2 Dashes Maraschino, einige Tropfen Zitronensaft, 1 Cocktailglas amerikanischen Whisky. Mische alles tüchtig mit einem Barlöffel und seihe es in das Wein- glas mit der Zitronenschale.
1920 Ferruccio Mazzon: Guida del barman. Seite 94. Brandy Crusta.
Riempite il bicchierone a metà di pezzetti di ghiaccio: 3 cucchiaini di zucchero in polvere 2 cuchiaini di succo di limone 1 cucchiaino di sciroppo di Lamponi 2 goccie di Maraschino 5 goccie di Angostura 1 bicchiere a madera di Cognac. Rimescolate bene e passate con l’aiuto del cuchiaio nel suddello biechiere ornandolo con 2 ciliegie e paglie.
1920 Niels Larsen: 156 Recettes de boissons américaines. Seite 33. Brandy Crusta.
[A préparer dans un grand gobelet.] Remplissez aux trois quarts de glace pilée. Ajoutez: 2 cuillers à café de sirop de sucre; 1 cuiller – jus de citron; 4 gouttes d’angostura; 4 – de marasquin; 1 petit verre à bordeaux de cognac. Prenez un beau citron de la même largeur qu’un verre à bordeaux. Enlevez l’écorce d’un seul morceau et garnissez l’intérieur de ce verre avec. Humectez le bord du verre avec une tranche de citron et trempez légèrement dans du sucre en poudre. Agitez bien votre boisson et passez dans le verre que vous avez préparé. Ajoutez 3 petites cerises et servez.
1921 Adolphe Torelli: Guide du barman. Seite 30. Brandy Crusta.
Préparation du verre pour Crustas: Prendre un citron de la grosseur suf- fisante pour garnir l’intérieur d’un verre à bor- deaux, enlever’ l’écorce avec un couteau sans la déchirer, la placer dans un verre à bordeaux, jusqu’à un centimètre du bord environ. Passer un morceau de citron sur le bord du verre, le tremper dans du sucre en poudre pour lui donner le collier givré, mettre deux cerises au fond du verre, et y verser les boissons suivantes: Préparer dans shaker avec glace pilée: demi cuillère è café de sucre en poudre, deux traits angostura, deux traits de marasquin, le jus d’un demi citron, demi verre à madère de bon cognac, agiter et passer dans le verre préparé ocmme il a été indiquer ce-dessus.
1921 Victor Hugo Himmelreich: American Drinks. Seite 33. Brandy Crusta.
CRUSTA ist ein ausgesprochenes Damen-Getränk, welches be- sonderer Ausstattung verlangt. Man feuchte den Rand eines Crustaglases (siehe Abbildung) mit einem kleinen Stück Citrone so an, dass der Rand des Glases gleichmässig angefeuchtet ist, lege sodann das angefeuchtete Glas in Staubzucker hinein, so dass der sich bildende Zuckerrand gleichmässige Form hat. In dieses wird sodann die Mischung behutsam hinein- geseiht. BRANDY. Lege in das Mischglas einige Stückchen klares Eis, füge hinzu 1 Likörglas Ananas Sirup, 2 Schuss Ci- tronensaft, 1 Schuss Angostura, 1 Cocktailglas Brandy (Cognac) tüchtig rühren und in das vorbereitete Crusta- glas seihen.
1922 Anonymus: Quelques recettes pour boissons américaines. Seite 25. Brandy Crusta.
Verre no 6. Prendre le verre no 6, en sucrer les parois en passant légèrement les bords extérieurs sur une tranche de citron, tremper le verre dans le sucre en poudre, ce qui donne une apparence de givre, couper un zeste de citron assez long pour faire le tour de la paroi intérieure du verre, puis une cerise dans le fond. Prendre un gobelet en argent, remplir à moitié de glace pilée: 3 traits d’ANGOSTURA BOLS, 3 traits de MARASQUIN BOLS, 3 traits de CURAÇAO BOLS, Jus d’UN QUART DE CITRON, verre à liqueur de COGNAC GIRARD. Adapter un second gobelet, frapper fortement, passer dans le verre préparé, servir.
1922 W. Slagter: Hoe makt men american plainen fancy drinks. Seite 56. Brandy Crusta.
178. Inleiding. De Crusta wordt bereid als volgt: De randen der glazen worden versierd met man- darijn- sinaasappel- of citroenschillen, welke zeer dun, ongeveer 2 c.M. breed afgeschild worden. Deze schil moet pasklaar zijn voor het glas en steekt 1 c.M. boven de rand uit. Vooraf heeft men de buitenkant van de schil vochtig ge- maakt, en daarna goed in de poedersuiker gerold. Dit is dan de eigenlijke crusta. Voor deze drank gebruikt men gewoonlijk lange smalle, op voet staande glazen. De samenstelling is bij elke drank dezelfde. Eerst de drank – dan voorzichtig de crusta er opleggen.
179. Brandy Crusta. 1 Pijpglaasje Citroensiroop 1 Pijpglaasje Citroensap 3 Druppen Angostura 5 Druppen Marasquin 1/2 Portglas Cognac. Aanvullen met fijn geschrapt ijs. In het midden garneeren met vruchtjes. En de Crusta opleggen.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 20. Brandy Crustas.
Take a small wineglass, moisten the rim with lemon, dip rim of glass into castor sugar, which action gives the glass a frosted appearance. Cut the rind of a half a lemon the same as you would peel an apple, then fit into your prepared glass. Then pour into your shaker 1 teaspoonful Sugar or Gomme Syrup, 3 dashes of Maraschino, 3 dashes of Angostura Bitters, Juice of a 1/4 Lemon, 1 glass Brandy. Shake well, pour into your glass, and add fruit.
1923 P. Dagouret: Le Barman Universel. Seite 34. Crustas.
Petite boisson — short drink — proche parente du cocktail, à servir dans un verre à Bordeaux décoré comme suit: Peler un citron, ou moitié d’un gros citron, en la- nière spirale, d’une seule pièce, que vous placerez dans le verre n° 7 de façon à garnir l’intérieur de ce verre jusqu’à un centimètre au-dessous du bord. Humecter ce bord au citron et le givrer dans le sucre en poudre. Veiller à ce que l’écorce du citron ne dépasse pas le bord du verre qui deviendrait un verre baveur quand on boirait. Mettre une ou deux cerises dans le fond du verre, sur le zeste de citron et verser dessus l’une des com- positions suivantes:
1923 P. Dagouret: Le Barman Universel. Seite 34. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée. 1 cuiller à bouche sucre en poudre ou sirop. 1 cuiller à bouche jus de citron. 2 traits angostura, 2 traits curaçao. 3/4 verre à madère de cognac. Fermer le shaker. Frapper. Passer dans le verre n° 7 préparé comme indiqué plus haut.
1924 A. Brehmer: Das Mixerbuch. Seite 128. Crusta.
Man menge in einem auf Eis stehenden Becher 1 kleines Glas voll Goldwasser, 1/2 Teelöffel voll Caliprya-Bitter mit 1 Likörglas voll Kognak und gieße die Mischung in ein mit geschabtem Eis gefülltes Glas, das innen mit der zusammenhängenden Schale einer Zi- trone umlegt ist.
1924 A. Brehmer: Das Mixerbuch. Seite 128. Brandy Crusta.
Man menge in einem auf Eis stehen- den Becher 3—4 Spritzer Orchard-Sirup, 1—2 Spritzer Bittern, 4—5 Tropfen Zitronensaft und 2 Spritzer Ma- raschino mit 1 Weinglas voll Kognak, gieße die Mi- schung in ein mit geschabtem Eis gefülltes Glas, das innen mit der zusammenhängenden Schale einer Zitrone umlegt ist, verziere das Glas mit Früchten und richte mit Strohhalm an.
1924 A. Brehmer: Das Mixerbuch. Seite 129. Brandy Crusta (2).
Man löse in einem Becher etwas Zucker mit etwas Wasser auf, fülle den Becher 2/3 voll mit Eis, gieße 1 Weinglas voll Brandy zu, schüttle gut durch, seihe die Mischung in ein Glas, das innen mit der zusammenhängenden Schale einer Zitrone umlegt ist, und richte an.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 60. Brandy Crusta.
Humedézcase con una rebana- da de limón el borde de una copa de Cocktail y sumérjase ésta en azúcar impalpable, de modo que el borde quede cuboerto formando una coro- na. Móndese la mitad de un limón de corteza lim- pia, de modo que salga toda en un pieza y coló- quese en la copa con la parte ancha hacia arriba; en un vaso grande mézclese lo siguiente: media cucharadita de Horchata, un chorro de juego de li- món, un chorro de Maraschino, uno de Bitter de Angostura, algunos trozos de hielo y una copa de Cognac. Revuélvase bien y sírvase colado en la copa ya preparada.
1924 Carlo Beltramo: Carlo’s Cocktails et boissons américaines. Seite 52. Crustas.
Les Crustas se font généralement avec du Gin, Whisky, Brandy (Cognacs) Rhum, etc. Tous se préparent de la même façon et ils portent le nom de la liqueur ou du vin de dessert dont on se sert comme base. Le verre à Crustas est im verre à vin moyen. Le mélange se prépare toujours dans un shaker à moitié rempli de glace : 1 cuillerée à thé de sirop de sucre, 1 cuillerée à thé de marasquino, quelques gouttes d’angostura (bitter), le jus d’un quart de citron, un verre à vermouth de Gordon gin. — Bien secouer le tout et verser dans le verre que vous aurez préparé auparavant de la façon suivante: Coupez les deux bouts d’un citron avec lesquels vous humecterez le bord du verre, que vous passerez ensuite légèrement dans du sucre en poudre. Coupez ensuite l’écorce du citron qui vous reste, comme si vous épluchiez une pomme, en ayant soin de ne pas casser l’é- corce; mettez ensuite cette écorce dans l’in- térieur du verre de façon à couvrir presque les parois du verre et versez le mélange, puis garnissez avec quelques fruits de saison. Ser- vir avec une cuiller.
1925 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45: Whisky-Crusta.
Befeuchte den Rand eines zierlichen Weinglases mit einer Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide die zwei Enden einer sauberen Zitrone, von der Größe und Umfang des Glases, ab, schäle sie dann mit einem Schnitt so, daß die Schale in einem Stück bleibt, und lege sie dann in das Weinglas. (Siehe Abbildung auf Seite 44.) Hierauf fülle ein Barglas zur Hälfte mit Eis und füge hinzu: 2 Dashes Angostura-Bitters, 1/2 Teelöffel Himbeersaft, 2 Dashes Maraschino, einige Tropfen Zitronensaft, 1 Cocktailglas amerikanischen Whisky. Mische alles tüchtig mit einem Barlöffel und seihe es in das Wein- glas mit der Zitronenschale.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 24. Brandy Crustas.
Take a small wineglass, moisten the rim with lemon, dip rim of glass into castor sugar, which action gives the glass a frosted appearance. Cut the rind of a half a lemon the same as you would peel an apple, then fit into your prepared glass. Then pour into your shaker 1 teaspoonful Sugar or Gomme Syrup, 3 dashes of Maraschino, 3 dashes of Angostura Bitters, Juice of a 1/4 Lemon, 1 glass Brandy. Shake well, pour into your glass, and add fruit.
1926 W. Slagter: Cocktails. Seite 88. Brandy Crusta.
278. Inleiding. De Crusta wordt bereid als volgt: De randen der glazen worden versierd met mandaryn-, sinaasappel- of citroenschillen, welke zeer dun, ongeveer 2 c.M. breed afgeschild worden. Deze schil moet pasklaar zijn voor het glas en steekt 1 c.M. boven den rand uit. Vooraf heeft men den buitenkant van de schil vochtig ge- maakt en daarna goed in de poedersuiker gerold. Dit is dan de eigenlijke crusta. Voor deze drank gebruikt men gewoonlijk lange smalle, op voet staande glazen. De samenstelling is bij elke drank dezelfde. Eerst de drank – dan voorzichtig de crusta er opleggen.
279. Brandy Crusta. 1 Pijpglaasje Citroensiroop 1 Pijpglaasje Citroensap 3 Druppen Angostura 5 Druppen Marasquin 1/2 Portglas Cognac. Aanvullen met fijn geschrapt ijs. In het midden garneeren met vruchtjes. En de Crusta opleggen.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 31. Brandy Crusta.
Préparation du verre: Prendre un citron de la grosseur suffisante pour garnir l’intérieur d’un verre à bordeaux, enlever l’écorce avec un couteau sans la déchirer, la placer dans un verre à bordeaux après a voir passé un morceau de citron sur le bord du verre et l’avoir trempé dans du sucre en poudre pour lui faire le collier givré; mettre une cerise macérée à l’Eau· de-vie au fond du verre et y verser la boissan sui- vante: Préparer dans un shaker avec de la glace pilée une demi-cuillère à café de sucre en poudre, deux traits d’Angostura, deux traits de Marasquin, une cuillère à café de jus de citron, un demi-verre à madère de bon Cognac, agiter et passer dans le verre préparé comme il a été indiqué ci-dessus.
1927 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 30. Brandy Crusta.
CRUSTAS. The Crusta is commonly supposed to be an improve- ment on the Cocktail.
Brandy. This is made the same as the Fancy Brandy Cocktail, with a little lemon-juice and a small lump of ice added. Mix the ingredients in a small tumbler; then take a fancy red wineglass, pare half a lemon all in one piece, the paring to fit the glass, and strain the mixture into it, having previously frosted the rim of the glass by damping the edge with lemon and dipping it in icing sugar.
Seite 26: Fancy Brandy [Cocktail].
This drink is made the same as the Brandy Cocktail, except that it is strained into a fancy wineglass, the edge of the glass moistened with lemon, and dipped in icing sugar, with a piece of lemon-peel floating on the top.
Seite 24: Brandy [Cocktail].
Put into a small tumbler one wineglass of brandy; add thirty drops of gum syrup, six drops of Angostura bitters, and twenty drops of curaçoa; fill one-third with pounded or shaved ice, and stir with a spoon or shake well; strain, and put a small piece of lemon-peel on top.
1927 Harry McElhone: Barflies and Cocktails. Seite 13. Brandy Crustas.
Take a small wineglass, moisten the rim with lemon, dip rim of glass into castor sugar, which action gives tbe glass a frosted appearance. Cut the rind of a half a lemon the same as you would peel an apple, then fit into your prepared glass. Then pour into your shaker 1 teaspoonful Sugar or Gomme Syrup, 3 dashes of Maraschino, 3 dashes of Angostura Bit- ters, Juice of a 1/4 Lemon, 1 glass Brandy. Shake well, pour into your glass, and add fruit.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 17. Brandy Crustas.
Prendre un citron de grosseur suffisante, enlever l’écorce sans la déchirer, de façon à pouvoir garnir tout l’intérieur d’un verre à Bordeaux. Passer un morceau de citron sur le bord du verre afin de l’humecter, le tremper dans le sucre en poudre pour lui donner le collier de givre. Mettre un ou deux bigarreaux dans le fond du verre et verser la boisson suivante: 1 cuiller sucre, 3 jets Marasquin, 3 jets Angostura, le jus d’un citron, 1 verre Co- gnac. Bien agiter dans le gobelet en argent et verser dans le verre préparé d’avance. Servir avec des pailles.
1927 Paul Fouassier: Pour le destillateur. Seite 95. Crusta.
Ce mélange est eomposé de: Brandy, whisky ou gin . . . . . . . 70 p. 100 Jus de citron . . . . . . . . . . . . . . . 10 – Sucre . . . . . . . . . . . . . . . . . . . . . 20 – On poudre le sucre sur la paroi mouillée du verre que l’on recouvre d’un morceau decorce de citron assez grand pour former anneau, et qui doit rester adhérent au verre contenant le liquide.
1927 Paul E. Lowe: Drinks. Seite 29. Brandy Crusta.
Fill large bar glass 3/4 full shaved ice. 4 dashes gum syrup. 2 dashes Boker’s or Angostura bit- ters. 2 dashes Maraschino. 2 dashes lemon juice. 1 jigger brandy. Prepare a cocktail glass in the fol- lowing manner: Moisten the edge of the glass with lemon juice and dip it lightly in powdered sugar. Peei a whole lemon in one whole piece and fit this into the glass so as to entirely cover the inside. Stir well; strain into prepared cocktail glass; dress with fruit and serve.
1927 Piero Grandi: Cocktails. Seite 67. Brandy Crustas.
Prenez un petit verre à vin, mouillez le bord avec du ci tron, trempez les bords dans du su- cre cristallisé, cette action donne au verre une apparence de givré. Epluchez un demi citron de même que l’on épluche une pomme, et aju- stez cette épluchure dans le verre. Mettez dans le shaker une cuillerée à thé de sucre ou de Si- rop de Gomme, 3 gouttes de Maraschino 3 gouttes d’Angouslura Bitters, jus d’un quart de citron, un verre de Brandy. Mélangez bien, ver- sez dans le petit verre à vin, et ajoutez fruits.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 62: Brandy Crusta.
Use small bar glass Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added. First, mix the ingredients in a small tumbler, then take a fancy red wine- glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wineglass, and strain the crusta from the tumbler into it. Then smile.
Seite 62: Crusta:
THE crusta is an improvement on the cocktail, and is said to have been invented by Santina, a celebrated Spanish caterer.
Seite 51: Fancy Brandy Cocktail:
Use small bar glass This drink is made the same as the brandy cocktail, except that it is strained in a fancy wineglass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.
Seite 51: Brandy Cocktail:
Use small bar glass Three or four dashes of gum One wineglass of brandy. syrup. One or two dashes of cura- Two or three dashes of bit- çao. ters. SQUEEZE lemon peel; fill one-third full of ice, and stir with a spoon.
1928 Pedro Chicote: Cocktails. Seite 249. Brandy=Crusta.
Prepárese en cocktelera: 2 ó 3 pedacitos de hielo. 1/4 de copita de licor de marrasquino. 3/4 – – de coñac. Unas gotas de jugo de limón. Bátase muy bien, cuélese, adórnese de fruta y sírvase en copa preparada como’ el gin=crusta.
Seite 250: Gin=Crusta.
En una cocktelera se ponen: 3 ó 4 pedacitos de hielo picado. 5 gotas de marrasquino. 5 de Angostura bitters. 1 cucharada de las de café de jarabe de goma. 1 – – de jugo de limón. 1 copita de dry gin. Tómese una copa alta de cristal y humedézcase los bordes con jugo de limón, con el fin de que se adhiera un poco de azúcar en polvo. Se recorta la corteza de un limón en forma de sierpe y se pone en el interior de la copa. Se agita muy bien lo pre= parado en la cocktelera y se sirve en la copa prepa= rada, añadiéndole dos guindas.
Seite 251: Crustas.
El crusta es una combinación de bebidas muy semejante al cobbler. Se caracteriza por su prepa= ración y porque lleva jugo de limón.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 31. Brandy Crusta.
Préparation du verre: Prendre un citron de la grosseur suffisante pour garnir l’intérieur d’un verre à bordeaux, enlever l’écorce avec un couteau sans la déchirer, la placer dans un verre à bordeaux après avoir passé un morceau de citron sur le bord du verre et l’avoir trempé dans du sucre en poudre pour lui faire le collier givré; mettre une cerise macérée à l’Eau- de-vie au fond du verre et y verser la boisson sui- vante: Préparer dans un shaker avec de la glace pilée une demi-cuillère à café de sucre en poudre, deux traits d’Angostura, deux traits de Marasquin, une cuillère à café de jus de citron, un demi-verre à madère de bon Cognac, agiter et passer dans le verre préparé comme il a été indiqué ci-dessus.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 49. Brandy Crusta; St. Croix Rum Crusta.
These were prepared just like the Whiskey Crusta but only one wine-glass of the Brandy or Rum was used.
Seite 49: Whiskey Crusta:
A nice clean lemon was selected, the size of the wine- glass to be used. Both ends were cut off and the peel removed in circu- lar-spiral manner. The peel was then placed inside the wineglass to cover the inner surface. The edge of the glass and the top of the lemon peel were then dipped in pulverized sugar. In a large bar-glass was placed one-half pony-glass of Orgeat syrup, one or two dashes of Angostura, one dash of lemon juice, two dashes of Maraschino, one-half glass of fine shaved ice and three-quarters wine-glass of whiskey. This was well mixed with a spoon and then strained into the prepared wine-glass, a little fruit put on top and served.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 62. Crusta.
THE crusta is an improvement on the cocktail, and is said to have been invented by Santina, a celebrated Spanish caterer.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 62. Brandy Crusta.
Use small bar glass. Crusta is made the same as a fancy cocktail, with a little lernon juice and a small lump of ice added. First, mix the ingredients in a small tumbler, then take a fancy red wine- glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wineglass, and strain the crusta from the tumbler into it. Then smile.
Seite 51. Fancy Brandy Cocktail:
Use small bar glass THIS drink is made the same as the brandy cocktail, except that it is strained in a fancy wineglass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.
Seite 51. Brandy Cocktail:
Use small bar glass Three or jour dashes of gum One wineglass of brandy. syrup. One or two dashes of cura- Two or three dashes of bit- çao. ters. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.
1929 P. Dagouret: Le Barman Universel. Seite 36. Crustas.
Petite boisson — short drink — proche parente du cocktail, à servir dans un verre à Bordeaux décoré comme suit: Peler un citron, ou moitié d’un gros citron, en la- nière spirale, d’une seule pièce, que vous placerez dans le verre n° 7 de façon à garnir l’intérieur de ce verre jusqu’à un centimètre au-dessous du bord. Humecter ce bord au citron et le givrer dans le sucre en poudre. Veiller à ce que l’écorce du citron ne dépasse pas le bord du verre qui deviendrait un verre baveur quand on boirait. Mettre une ou deux cerises dans le fond du verre, sur le zeste de citron et verser dessus l’une des com- positions suivantes:
1929 P. Dagouret: Le Barman Universel. Seite 36. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée. 1 cuiller à bouche sucre en poudre ou sirop. 1 cuiller à bouche jus de citron. 2 traits angostura, 2 traits curaçào. 3/4 verre à madère de cognac. Fermer le shaker. Frapper. Passer dans le verre n° 7 préparé comme indiqué plus haut.
1929 Schürger Rezsö: A Mixer. Seite 22. Brandy Crusta.
1 szép citromnak a két végét levágni és a héját szépen lehámozni, mint az almát, a héj egyben maradjon, 1 boros pobárban porcukorba a citrom- héját beletenni, jól keverni 3-4 csepp Angostura, 4-5 csepp citromlé, 2 csepp Maraskino, 3/4 pohár törött jég, 1 borospohár cognac, jól keverni, bár- pohárba átszürni, egy keveé gyümölccsel fel- szolgálni.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 51. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée, 1 cuil- ler à bouche sucre en poudre ou sirop, 1 cuiller à bouche jus de citron, 2 traits Angostura, 2 traits Curaçao, 3/4 verre à madère de Cognac. Fermer le shaker, frapper, passer.
1930 F. Koki: Cocktails. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Whisky-Crusta:
Befeuchte den Rand eines zierlichen Weinglases mit einer Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide die 2 Enden einer sauberen Zitrone von der Größe und Umfanges des Glases ab, schäle sie dann mit einem Schnitt so, dass die Schale in einem Stück bleibt und lege sie dann in ein Weinglas. Hierauf fülle ein Barglas zur Hälfte mit Eis u. füge hinzu: 2 Dashes Maraschino, 2 ” Angostura Bitters, 1/2 Teelöffel Himbeersaft, 1/2 ” Zitronensaft 1 Cocktailglas Scotch Whisky. Mische alles tüchtig mit einem Barlöffel und seihe es in das Weinglas mit der Zitronenschale.
1930 Gerardo Corrales: Club de cantineros. Seite 107. Brandy Crusta.
1/4 marraschino. 3/4 cognac. Gotas de limón. Bátase. Sírvase en vaso Delmónico, Pedacito de piña.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 35. Brandy Crusta Cocktail.
Use small wine glass. Moisten the edge with lemon and dip edge into castor sugar which frosts the glass. Cut the rind of half a lemon spiral fashion; place in glass. Fill glass with cracked ice. 3 Dashes Maraschino. 1 Dash Angostura Bitters. 4 Dashes Lemon Juice. 1/4 Curaçao. 3/4 Brandy. Stir well and strain into prepared glass, adding slice of orange.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 24. Brandy Crusta.
Take a small wineglass, moisten the rim with lemon, dip rim of glass into castor sugar, which action gives tbe glass a frosted appearance. Cut the rind of a half a lemon the same as you would peel an apple, then fit into your prepared glass. Then pour into your shaker 1 teaspoonful Sugar or Gomme Syrup, 3 dashes of Drioli Maraschino, 3 dashes of Angostura Bitters, Juice of a 1/4 Lemon, 1 glass Brandy. Shake well, pour into your glass, and add fruit.
1930 Pedro Chicote: Le ley mojada. Seite 269. Crustas.
El crusta es una combinación de bebidas muy se- mejante al cobbler. Se caracteriza por su prepara- ción y porque lleva jugo de limón.
1930 Pedro Chicote: Le ley mojada. Seite 269. Brandy-Crusta.
Prepárese en cocktelera: 2 ó 3 pedacitos de hielo. 1/4 de copita de licor de marrasquino. 3/4 — — de coñac. Unas gotas de jugo de limón. Bátase muy bien, cuélese, adórnese de fruta y sírvase en copa preparada como el gin-crusta.
Anmerkung: Zubereitung des Gin-Crustas, Seite 270:
Tómese una copa alta de cristal y humedézcase los bordes con jugo de limón, con el fin de que se adhiera un poco de azúcar en polvo. Se recorta la corteza de un limón en forma de sierpe y se pone en el interior de la copa. Se agita muy bien lo pre- parado en la cocktelera y se sirve en la copa pre- parada, añadiéndole dos guindas.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 117. Crustas.
Choice of Liquor . . . 1jigger Maraschino . . . . . . . . 1 dash Angostura . . . . . . . . 2 drops Lemon . . . . . . . . . . . . spiral peel Peel lemon in thin continuous spiral and fit on inside of frosted wineglass. Add lump of ice. Stir ingredients well with ice, strain into prepared glass and serve with spoon.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 123. Brandy Crusta.
Origin of name obscure, but a favorite beverage of Uncle “Billie” Oliver, a good patron of the Bar who, besides being a gallant drinker, was during business hours a stock-broker.
Cup one-half small Lemon Put in cocktail glass Dip edge of glass in powdered Sugar In mixing glass put two dashes Angostura Bitters Four drops Lemon Juice Two dashes Curaçao Jigger Brandy Stir well; strain
1931 Dominique Migliorero: L’Art du Shaker. Seite 13. Brandy Crusta.
Prendre un verre à cocktail, en sucrer les parois en pas- sans légèrement les bords extérieurs sur une tranche de citron et en trempant le verre dans le sucre en poudre. Couper un zste de citron assez long pour faire le tour de la paroi inté- rieure du verre . Préparer ensuite dans le Shaker : 1 traits d’Angostura, 2 traits de Curaçao, 2 traits de Marasqino, jus d’un demi- citron, un verre à liqueur de Brandy. Bien frapper. Passer dans le verre préparé et servir avec une cerise.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 22. Brandy Crusta-Cocktail.
Se prepara de igual forma que en la receta anterior, poniendo la misma cantidad de Brandy, en lugar de la misma cantidad de gin o sea Ginebra. Asimismo puede prepararse con whisky.
Das vorherige Rezept: Gin Crusta-Cocktail:
(PREPARARLO EN UN GRAN VASO DE CRISTAL) El jugo de un limón dentro de un vaso, una copita de licor gin, una copita de jarabe de goma, una docena de gotas de curaçao, seis gotas de bitters, una cucharada de hielo picado; remuévase bien, y se vierte dentro la copa o copas de cocktails de color rojo o verde ligero; humedeciendo los bordes con limón pasado por azúcar en polvo; y, por último, se pone una corteza de limón cortada finísimamente en forma del espiral, colocándolo de forma que ocupe desde el borde al fondo de cada copa.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 635. Crustas.
Préparation. — On humecte les bords d’un petit tumbler (genre verre à Bordeaux) avec une tranche de citron. On trempe les bords du verre ainsi humectés dans du sucre en poudre, qui s’y attache en donnant au bord du verre un aspect cristallisé. On décore ensuite la paroi intérieure du verre avec un zeste de citron, découpé en lanières d’une longueur suffisante pour entourer l’intérieur du verre. On garnit le fond avec deux cerises. D’autre part, on met dans le shaker 2 cuillerées de glace pilée, puis les liqueurs appropriées; on remue fortement le shaker, dont on verse le contenu dans le verre préalablement disposé.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 636. Brandy Crusta.
1/4 verre à liqueur de sirop de gomme. 3 gouttes d’angostura-bitter. 1/4 verre à liqueur de marasquin. 1/2 verre à liqueur de cognac. Jus d’un demi-citron.
1932 Al Hirschfeld: Manhattan Oases. Seite 46. Brandy Crusta.
Moisten rim of small wineglass with lemon, dip rim in powdered sugar, to give glass frosted appearance, peel rind of 1/2 lemon and put in bottom of glass, then pour into shaker one teaspoonful of sugar or grenadine, three dashes of mara- schino, three dashes of Angostura bitters, juice of 1/2 lemon, one glass brandy. Shake well, pour into glass and add fruit.
1932 James A. Wiley: The Art of Mixing. Seite 4. Brandy Crustas.
Moisten the rim of small wineglass with a piece of lemon, dip into granulated sugar. Result – one frosted glass. Cut the entire peel, in one piece, from half a lemon. Result – one spiral of peel. Insert gently but firmly into the prepared glass. Collect: 1 teaspoonful sugar syrup, 3 splashes Maraschino syrup, 3 stains Angostura bitters, juice of 1/4 of the above lemon and 1 orthodox measure of Brandy, in the trusty shaker with a wagon-load of ice. Wave to and fro, hither and yon, etc. Pour into the aforesaid glass and add fresh fruit – or don’t.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 33. Brandy Crusta.
[A préparer dans un grand gobelet] Remplissez aux trois quarts de glace pilée. Ajoutez: 2 cuillers à café de sirop de sucre; 1 cuiller — jus de citron; 4 gouttes d’angostura; 4 — de marasquin; 1 petit verre à bordeaux de cognac. Prenez un beau citron de la même largeur qu’un verre à bordeaux. Enlevez l’écorce d’un seul morceau et garnissez l’intérieur de ce verre avec. Humectez le bord du verre avec une tranche de citron et trempez légèrement dans du sucre en poudre. Agitez bien votre boisson et passez dans le verre que vous avez préparé. Ajoutez 3 petites cerises et servez.
1932 William C. Fery: Wet Drinks for Wet People. Seite 26. [Brandy] Crusta.
GIN CRUSTA A Different Drink 4 — 6 ounce All Crustas are made in the same way but take their name after the base liquor as Gin, Rum, Whisky or the like. 1 1/2 ounces gin. 1 teaspoon powdered sugar. 1 dash Angostura bitters. 2 tablespoons of lemon juice. A little maraschino cherry juice (if available). Shake well with ice, and pre- pare a wine or “old fashioned” glass as follows: Wet the edge of the glass with lemon juice and dip the edge in powdered sugar. The inside of the glass is then lined with a curled lemon peel, and the drink mixture is poured into this prepared glass and served. (This appears to be a lot of work, but the drink is well worth the trouble.)
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 12. Brandy Crusta.
(A large bar glass) 3/4 of glass filled with fine ice. 3 or 4 dashes gum syrup. 1 or 2 ” Angostura bitters. 1 or 2 ” lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice bright lemon the size of your wine glass. Peel the rind from it all in one piece; fit it into the glass, covering the entire Inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Dress with a little fruit and serve.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 12. Brandy Crusta.
(A large bar glass) 3/4 of glass filled with fine ice. 3 or 4 dashes gum syrup. 1 or 2 ” Angostura bitters. 1 or 2 ” lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice bright lemon the size of your wine glass. Peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Dress with a little fruit and serve.
1933 Anonymus: Lest We Forget. Seite 25. Brandy Crusta.
Rub a sliced lemon around the rim of a cocktail glass, and then dip the glass in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon so that the paring will be in one piece, and then fit the piece in the wine-glass. After which mix the following ingredients: Use small bar glass. Three dashes gum syrup. One dash bitters. One wine-glass brandy. Two dashes Curacoa. One dash lemon juice. Shake up well and strain in the cocktail glass which has been prepared.
1933 Anonymus: The Bartender’s Friend. Seite 47. Brandy Crusta.
Brandy Cut a lemon in two. Rub the cut sur- Maraschino face around the rim of a claret glass. Curaçao Dip the rim into powdered sugar. Peel Angostura Bitters the half lemon in one spiral. Nest the Syrup peel in the glass. Into a shaker put 1 Ice jigger of brandy, 1 teaspoonful of Lemon syrup, 3 dashes of bitters, 2 of Curaçao, . and 1 of Maraschino. Fill with ice, . shake and strain into the prepared . claret glass.
1933 Antonio Josa: Cocktelera universal. Seite 58. Brandy-Crusta.
Prepárese en cocktelera: Dos-cucharadas grandes de hielo rayado. 1/4 de copita de Jarabe de Goma. Tres gotas de Angostura Bitters. 1/4 de copita de Maraschino. 1/2 copita de Coñac. El jugo de 1/2 limón. Agítese bien y sírvase en una copa debi- damente preparada.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 30. Brandy Crusta.
(use small bar glass) 2 or 3 dashes gum syrup. 1 dash bitters, Angostura or Boker’s. 1 wineglass Brandy. 2 dashes Curacoa. 1 dash lemon juice. Before mixing, prepare a cocktail glass as follows: Rub a slice of lemon around rim of glass. Dip it in pulverized sugar, which will then cling to its edge. Peel one-half lemon in one long piece, so that all of it will fit in the wineglass. Pour ingredients into a small whiskey glass filled one-third with shaved ice. Shake well, and strain into the frosted cocktail glass.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 35. Brandy Crusta.
1/4 jigger maraschino 3/4 jigger brandy Juice of one lemon Fill glass with ice. Shake, strain into glass, and trim with fruit in season.
1933 George A. Lurie: Here’s How. Seite 124. Crustas.
Choice of Liquor . . . . 1 jigger Maraschino . . . . . . . . . . 1 dash Angostura . . . . . . . . . 2 drops Lemon . . . . . . . . . . . . . . spiral peel Peel lemon in thin continuous spiral and fit on inside of frosted wineglass. Add cube of ice. Stir ingredients well with ice, strain into prepared glass and serve with spoon.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 35. Brandy Crusta.
Use small wine glass. Moisten the edge with lemon and dip edge into castor sugar which frosts the glass. Cut the rind of half a lemon spiral fashion; place in glass. Fill glass with cracked ice. 3 Dashes Maraschino. 1 Dash Angostura Bitters. 4 Dashes Lemon Juice. 1/4 Curaçao. 3/4 Brandy. Stir well and strain into prepared glass, adding slice of orange.
1933 Harry Todd: Mixer’s Guide. Seite 15. Brandy Crusta.
Fill large bar glass 3/4 full with cracked ice, three dashes gum syrup, two dashes Angostura bitters, two dashes Curacoa, one wine glass brandy, two dashes lemon juice. Before mixing prepare a cocktail glass as follows: Moisten the edge of the glass with lemon juice and dip it lightly in powdered sugar. Peel a whole lemon in 1 whole piece and fit this into the glass so as to entirely cover the inside. Stir well; strain into pre- pared cocktail glass; dress with fruit and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 157. Brandy Crusta.
25% maraschino 75% brandy 1/2 glass of cracked ice Stir and strain.
1933 P. Dagouret: Le Barman Universel. Seite 36. Crustas.
Petite boisson — short drink — proche parente du cocktail, a servir dans un verre à Bordeaux décoré comme suit: Peler un citron, ou moitié d’un gros citron, en la- nière spirale, d’une seule pièce, que vous placerez dans le verre n° 7 de façon à garnir l’intérieur de ce verre jusqu’à un centimètre au-dessous du bord. Humecter ce bord au citron et le givrer dans le sucre en poudre. Veiller à ce que l’écorce du citron ne dépasse pas le bord du verre qui deviendrait un verre baveur quand on boirait. Mettre une ou deux cerises dans le fond du verre, sur le zeste de citron et verser dessus l’une des com- positions suivantes :
1933 P. Dagouret: Le Barman Universel. Seite 36. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée. 1 cuiller à bouche sucre en poudre ou sirop. 1 cuiller à bouche jus de citron. 2 traits angostura, 2 traits curaçào. 8/4 verre à madère de cognac. Fermer le shaker. Frapper. Passer dans le verre n° 7 préparé comme indiqué plus haut.
1933 R. C. Miller: The American Bar Guide. Seite 37: Brandy Crusta.
(Use small bar glass) Crusta is made the same as a fancy cocktail, with a little lemon juice added. First, mix the ingredients in a small tumbler, then take a fancy wine-glass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine-glass, and strain the crusta from the tumbler into it. Then smile.
Seite 35: Fancy Brandy Cocktail.
(Use small bar glass) This drink is made the same as the brandy cocktail, except that it is strained in a fancy wine glass, and a piece of lemon peel thrown on top, and the edge of the glass moistened with lemon.
Seite 34: Brandy Cocktail.
(Use small bar glass) 3 dashes of gum syrup. 2 do. bitters. 1 wine-glass of brandy. Squeeze lemon peel; fill one-third full of ice, and stir with a spoon.
Seite 34:
105. THE COCKTAIL AND CRUSTA For dry cocktail do not use syrup or sugar. “The Cocktail” is a modern invention, and is generally used on fishing and other sporting parties, although some patients insist that it good in the morning as a tonic. The “Crusta” is an improvement on the “Cocktail,” and is said to have been invented by Santina, a celebrated Spanish caterer.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Brandy Crusta.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 85. brandy Crusta.
1/4 jigger Maraschino Shake 3/4 jigger Brandy Strain, dress with fruit 1 dash of lemon
1934 Anonymus: Jayne’s Bartender’s Guide. Seite 72. Brandy Crusta.
1 dash orange bitters. 3 dashes syrup. 2 dashes lemon juice. 2 dashes curacoa. 1 wine glass brandy. Shake this over ice until very cold and frosty. Serve it in a cocktail glass which has previously been prepared thus: Cut a thin, slender paring from half a lemon, in one con- tinuous strip. Rub a cut lemon around the edge of the glass, then dip this edge into powdered sugar until the edge is well iced. Now arrange the lemon-paring so that it entirely lines the glass. Then pour in the cocktail mixture.
1934 Anonymus: The Complete Bartender’s Guide. Seite 26. Brandy Crusta.
(Use small bar glass.) 3/4 of a glass filled with shaved ice. 3 or 4 dashes gum syrup. 1 or 2 dashes Angostura or Boker’s bitters. 1 or 2 dashes lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice, bright lemon, the size of your wine- glass; peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Ornament with a little fruit, and serve.
1934 Anonymus: The Mixer of Beverages. Seite 6. Brandy Crusta.
3 or 4 dashes of Gum Syrup 1 dash of Boker’s Bitters 1 wine glass of Brandy 2 dashes of Curacoa 1 dash Lemon Juice Before mixing the above ingredients, prepare a cocktail glass as follows: Rub a sliced lemon around the rim of the glass, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon the same as you would an apple (all in one piece) so that the paring will fit in the wine glass. Put the above ingredients into a small whiskey glass filled one-third full of shaved ice, shake up well and strain the liquid into the cocktail glass prepared as above directed.
1934 A. T. Neirath: Rund um die Bar. Seite 88. Crustas.
Das Eigentümliche bei diesem Getränk ist die besondere Vorbereitung des Glases. — Man wählt eine Zitrone, die in ein Weinglas hineinpaßt, so daß sie vom Glasrand fest gehalten wird, schneidet das aus dem Glase herausragende Stück ca. 1/2 Centimeter über dem Glasrand ab und hernach ein ebensogroßes Stück am anderen Ende der Zitrone. Von dem auf diese Weise erhaltenen Mittelstück entfernt man das Zitronenfleisch, und zwar derart, daß die Schale dabei ganz bleibt (eine Röhre bildet). Diese Röhre steckt man dann in das Glas und stülpt dieses samt der Röhre in feinen Zucker, wodurch sich eine Kruste bildet, nach der das Ge- tränk auch seinen Namen erhalten hat. Will man die Kruste färben, dann taucht man den Rand zuerst in ein wenig auf einen Teller gegossenen roten, grünen oder anders- farbigen Likör und danach in feinen Zucker. Einfluß auf das Getränk hat diese Präparierung des Glases nur in fachlich als ungünstig zu bezeichnendem Sinne, denn erstens wird durch das ins Getränk hineinragende große Stück Zi- tronenschale ein übermäßig starker Zitronenöl-Geschmack übertragen und zweitens verursacht der Zuckerrand eine Klebrigkeit, die sich beim Trinken unangenehm bemerk- bar macht. Das Aussehen solcher Crustas ist zwar eigen- artig und gefällig, aber einen logischen Sinn kann man diesen Getränken nicht zusprechen.
1934 A. T. Neirath: Rund um die Bar. Seite 260. Crustas.
Wie schon im Teil I des Lehrbuches (Seite 113) angegeben wird, leitet dieses Getränk seinen Namen von dem dazu verwendeten eigenartig präparierten Glase ab. Die alko- holische Basis der Crustas ist entweder Gin, Whisky, Brandy oder Rum und — je nach der Verwendung einer dieser Spirituosen — wird das Getränk als Gin-Crusta, Whisky- Crusta, Brandy-Crusta oder Rum-Crusta bezeichnet. Die Mischung wird im Schüttelbecher hergestellt und in das präparierte Glas geseiht, mit Früchten garniert, mit Stroh halmen und einem kleinen Löffel serviert (Präparierung des Glases siehe Seite 88 im I. Teil des Lehrbuches). Rezept: 2 D. [Dash] Angostura 2 D. [Dash] Maraschino 3 D. [Dash] Gum oder Himbeersirup 5 D. [Dash] Zitronensaft 9/10 Gin, Whisky, Brandy oder Rum
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 45. Brandy Crusta.
Line wine glass with lemon peel, moisten the edge of the glass and dip in powdered sugar. 3 Brandy 1 Curacao Maraschino, 3 Dashes Lemon Juice, 4 Dashes Angostura Bitters, 1 Dash Ice. – Stir. Strain into above glass and serve with a Slice of Orange.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 163. Brandy Crusta.
(Use a large bar glass.) Take a nice, clean lemon of the same size as your wine glass, cut off both ends of it, and peel it the same way as you would peel an apple, put the lemon peel in the wine-glass, so that it will line the entire inside of the glass, and dip the edge of the glass and the lemon peel in pulverized sugar; take your mix- ing glass and mix as follows: 3 or 4 dashes of orchard syrup; 1 or 2 dashes of Bitters (Boker’s genuine only); 4 or 5 drops of lemon juice; 2 dashes of maraschino; 3/4 of the glass filled with fine ice; 1 wine-glass of Brandy (Martell). Stir up well with a spoon, strain it into the glass, dress with a little fruit and serve. (See illustration, Plate No. 5.)
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 29. Brandy Crustas.
Take a small wineglass, moisten the rim with lemon, dip rim of glass into castor sugar, which action gives the glass a frosted appearance. Cut the rind of half a lemon the same as you would peel an apple, then fit into your prepared glass. Then pour into your Shaker 1 teaspoonful Sugar or Gomme Syrup, 3 dashes of Drioli Maraschino, 3 dashes of Angostura Bitters, Juice of a 1/4 Lemon, 1 glass Courvoisier Brandy. Shake well, pour into your glass, and add fruit.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 19. Brandy Crusta.
Use a large cocktail glass. Rub rim of glass with a piece of lemon and then dip into powdered sugar. Allow sugar to adhere to rim of glass. Pare half of a lemon so that peel will be in one piece and fit into the glass. Then in a mixing glass prepare the following. Half fill with shaved ice. Three dashes gum syrup. One or not more than two dashes orange bitters. One dash lemon juice. One jigger brandy. Two dashes Curacoa. Shake well and strain into cocktail glass that has been prepared.
1934 Magnus Bredenbek: What Shall We Drink. Seite 34. Brandy Crusta.
Made like Rum Crusta, using Brandy.
Seite 33: Rum Crusta.
The crusta is so-called because before the drink is mixed, the rim of a cocktail glass is moistened with whatever liquor is to be used and then turned upside down to be dipped into powdered sugar, which forms a crust on the rim of the glass very pleasant to look at and equally pleasant when placing lips to glass after drink is mixed. To make a Rum Crusta, therefore, moisten the rim of glass with rum and dip rim into powdered sugar. Now, pour into a shaker two ounces of (any) rum, a quarter teaspoon of “gum,” a dash of Angostura Bitters, a dash of lemon juice and a dash of Curacao, two tablespoons of finely cracked ice, and the thinly peeled yellow rind of a half lemon. Shake thoroughly until shaker begins to frost. Strain carefully into the cocktail glass, being careful not to wash off the sugar crust from rim of glass. You’ll be dehghted with this drink, really only a “stiff” cocktail under an alias.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 155. Brandy Crusta Cocktail.
Moisten the edge of a glass with lemon and dip edge into castor sugar which frosts the glass. Cut the rind of half a lemon spiral fashion; place in glass. Fill glass with cracked ice 3 Dashes Maraschino 1 Dash Angostura Bitters 4 Dashes Lemon Juice 1/4 Curaçao 3/4 Brandy Stir well and strain into prepared glass, add- ing slice of orange. Use glass number 13
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 26. Brandy Crusta.
(Use small bar glass.) 3/4 of a glass filled with shaved ice. 3 or 4 dashes gum syrup, 1 or 2 dashes Angostura or Boker’s bitters. 1 or 2 dashes lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy. Procure a nice, bright lemon, the size of your wine glass; peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this prepared glass. Ornament with a little fruit, and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 216. Crustas.
Choice of Liquor . . . 1jigger Maraschino . . . . . . . . 1 dash Bitters . . . . . . . . . . . 2 drops Lemon . . . . . . . . . . . . spiral peel Peel lemon in thin continuous spiral and fit on inside of frosted wineglass. Add lump of ice. Stir ingredients well with ice, strain into prepared glass and serve with spoon.
1935 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 40. Brandy Crusta.
Cup one-half small Lemon Put in cocktail glass Dip edge of glass in powdered Sugar In mixing glass put two dashes Angostura Bitters Four drops Lemon Juice Two dashes Curaçao Jigger Brandy (Stir and pour)
1935 Anonymus: Fancy Drinks. Seite 7. Brandy Crusta.
3/4 of glass filled with fine Ice 3 or 4 dashes Rock Candy Syrup 1 or 2 dashes Angostura, Old Fashion or Aromatic Bitters 1 or 2 dashes Lemon Juice 2 dashes Maraschino 1 wine-glass of Brandy Procure a nice bright lemon the size of your wine-glass. Peel the rind from 1/2 of the lemon in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar. Strain the mixture after being stirred well into this pre- pared glass. Dress with a little fruit and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 63. Crustas.
The “Crusta” is an improvement on the “Cocktail” and is said to have been invented by Santina, a celebrated Spanish caterer of New Orleans, of nearly 100 years ago.
1935 Anonymus: The Art of Mixing Drinks. Seite 63. Brandy Crusta.
Fill mixing glass 3/4 full shaved ice 3 or 4 dashes gum syrup 1 o r 2 dashes Angostura 1 o r 2 dashes lemon juice 2 Dashes Maraschino 1 Jigger of brandy Using a nice bright lemon, the size of the wine glass; peel the rind from it all in one piece; fit it into the glass, covering the entire inside; run a slice of lemon around the edge, and dip the glass in powdered sugar to give the rim a frosted effect. Strain the mixture, after stirring well, into this prepared glass. Orna- ment with a little fruit and serve.
1935 George Pillaert: Le Bar Américan. Seite 47. Crustas.
Prendre un citron de grosseur suffisante, enlevé l’écorce en spirale sur toute sa longueur sans la déchirer de façon à pouvoir en garnir le verre à 1 cm. du bord.
1935 George Pillaert: Le Bar Américan. Seite 47. Brandy Crusta.
Fine Hennesy Le jus d’un 1/2 citron Marasquin Angostura . Passer Shakers Versé dans le verre ainsi préparé plus haut Garnir 2 cerises
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 278. Brandy, Whisky, Gin Crustas.
Peel half a lemon, all in one piece, dip it in pulverized sugar and dispose it so as to cover the inside of the glass, Now place a small quantity of cracked ice in the bottom of the glass and then pour in half a wineglass of brandy, three dashes of lemon juice, one teaspoon- ful of sugar, three dashes of bitters and mix all with a spoon. The same drink, made with whisky or gin, becomes a whisky or a gin “crusta”.
1935 Leo Cotton: Old Mr. Boston. Seite 21. Brandy Crusta Cocktail.
Moisten the edge of a glass with lemon and dip edge into Sugar which frosts the glass. Cut the rind of half a lemon spiral fashion; place in glass. Fill glass with cracked ice 3 Dashes Maraschino 1 Dash Bitters 4 Dashes Lemon Juice 1/4 Curacao 3/4 Brandy Stir well and strain into prepared glass, adding slice of orange. Use Old Fashioned glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 90. Classic (Crusta).
1/6 Lemon Juice 1/6 Curaçao 1/6 Maraschino 1/2 Brandy (Crusta)
Seite 161: Crusta
Der Glasrand wird zirka Fingerbreite mit einem Zitronenstück angerieben und alsdann leicht in Zucker gesteckt, so erhält man die Zuckerkruste.
Crusta. O. Blunier, 1935, page 161.
1936 Anonymus: Cocktails, Drinks And Snacks. Seite 29. Brandy Crusta.
Line glass with lemon peel, moisten edge and dip in powdered sugar. 3 oz. Brandy 1 oz. Curacao 3 dashes Maraschino 4 dashes lemon juice 1 dash Angostura Bitters Ice, stir, strain into above glass, add slice of orange.
1936 Elvezio Grassi: 1000 Misture. Seite 170. Brandy Crusta.
Si prende un limone sano, bel- lo, della grandezza di un calice da vino. Tagliate la scorza con riguardo di non romperla (forma spi- rale) quando avrete taglia- to la stessa, collocatela nel- l’interno del calice, for- mando con essa un limone vuoto. Poscia tagliate una fetta di limone della stessa circonferenza dell’orlo del calice (grossezza 1/2 centi- metro). Prima di coprire il calice, versate nell’interno qel limone quanto segue: 2 spruzzi Angostura e ghiaccio 2 spruzzi Maraschino 1 cucchiaino Succo limone 1 bicchiere da vermouth di Cognac vecchio 2 pezzetti di ghiaccio mesco- lati a parte in un tumbler. Smuovere bene con un cuc- chiaio e versare nel calice preparato. Coprire con la fetta la bocca del calice, far passare due pagliette e servire.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 193. Brandy Crusta.
See Rum Crusta, p. 183.
Seite 183. Rum Crusta.
1 glass rum 1 teaspoon lemon juice 1/2 teaspoon maraschino 1 teaspoon sugar syrup . 8 to 10 drops of bitters Peel a lemon in one continuous strip and line a large goblet with the peel, arranged spirally. Rub the rim of the goblet with lemon and dip it in powdered sugar to crust it. Then pour in the ingredients above, which have been mixed with ice in a large mixing glass, decorate with fruit.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 51. Brandy Crusta.
Rub rim of wineglass with slice of Lemon, dip edge in powdered Sugar, fit into glas the rind of one-half Orange, put in Maraschino Cherry and fill with the following mixture: In shaker, a dash of Angostura Bitters, one teaspoon each of Lemon juice and Maraschino, one glass of Brandy; shake well, strain into prepared glass and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 36. Brandy Crusta.
Usese la cocktelera. Unos pedacitos de hielo. Una cucharadita de jarabe de azúcar For- tuny. Una cucharadita de jugo de limón. 1/2 copita de licor de Kirsch. 1/2 copita de licor de Cognac Bisquit V. O. Agítese, cuélese y sírvase en una copa de 150 gramos que previamente se prepa- rará en la siguiente forma: Se humedece el borde de la copa con li- món para que en él se adhiera una ca- pita de azúcar fino. Luego se corta una cáscara de limón en forma de sierpe y se coloca en el interior de la misma.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 168. Brandy Crusta’s Cocktail.
Usese la cocktelera. Unos pedacitos de hielo. 16 gotas de Maraschino. 4 gotas de Bitter Angostura. 1/3 parte de jugo de limón. 1/3 parte de Curacao Marie Brizard. 1/3 parte de Cognac Bisquit V. O. Agítese, cuélese y sírvase en copa de 100 gramos con unos trozos de corteza de naranja y limón.
1937 R. de Fleury: 1800 – And All That. Seite 131. Crustas.
The Crustas are gener- ally made with Gin, Whisky, Brandy or Rum, and are there- fore called accordingly, that is to say, when Gin is used as the base liquor, it is called a Gin Crusta. Always remember that the Crusta glass — a small wineglass — should be prepared before the mixture in the follow ing way: — Moisten the edges with Lemon and dip the glass in pulverised Sugar. Cut the ends of a clean Lemon, peel the rest like an Apple, and put this Peel in the wineglass so that it lines the whole inside of the glass.
1937 R. de Fleury: 1800 – And All That. Seite 131. Brandy Crusta – No. 1.
Use large bar glass 3/4 Glassful shaved Ice 4 Dashes Gum Syrup 2 Dashes Angostura or Boker’s Bitters 2 Dashes Lemon Juice 2 Dashes Maraschino 1 Wineglass Brandy
1937 R. de Fleury: 1800 – And All That. Seite 131. Brandy Crusta – No. 2.
Fill tumbler with chip- ped Ice Juice of 1/2 a Lemon 1 Teaspoonful Straw- berry Syrup 1/2 Wineglassful of Brandy Place a slice of Lemon on top.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 122. Brandy Crusta.
Cuarta parte marraschino. Tres cuartas partea coñac TRES COPAS. Gotas de limón. Bátase. Sírvase en vaso Delmónico. Pedacito de piña.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Brandy Crusta.
Use small Wineglass. Moisten the edge with Lemon and dip edge into Castor Sugar, which frosts the glass. Cut the rind of half a Lemon spiral fashion. Place in glass. Fill glass with cracked ice. 3 dashes Maraschino. 1 dash Angostura Bitters. 4 dashes Lemon Juice. 25% Curaçao. 75% Brandy. Stir and strain into prepared glass, adding slice of Orange.
1937 William J. Tarling. Café Royal Cocktail Book. Brandy Crusta.
Use small wineglass. Frost the glass. Cut the rind of half a Lemon spiral fashion. Place in glass. Fill glass with cracked ice. 3 dashes Maraschino. 1 dash Angostura Bitters. 4 dashes Lemon Juice. 1/4 Curasao. 3/4 Brandy. Stir and strain into prepared glass, adding slice of Orange.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 99. Brandy Crusta.
Use Bar Glass with shaved ice Add 4 dashes Gomme Syrup 2 dashes Angostura Bitters 2 dashes Lemon Juice 2 dashes Maraschino 1 jigger Cognac Stir — strain into glass containing whole rind of one Lemon coated with Powdered Sugar — then dress with fruits in season
1938 Jean Lupoiu: Cocktails. Seite 38. Brandy Crusta.
Givrer le bord d’un verre à Bordeaux et ajoutez l’écorce d’une 1/2 orange, ou citron et un bigarreau. Dans le shaker: 1 jet d’Angustura, 1 jet de jus de citron, 1 jet Marasquino Luxardo, 1 verre de cognac Normandin. Bien agiter et servir dans le verre préparé à l’avance. On procède de la même façon pour les Gin, Rhum ou Whisky Crustas, suivant la liqueur demandée.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 126. Crustas.
Der Name dieser Getränkeart wird von „Rinde, Kruste” abgeleitet und dies aus dem Grunde, weil die Rinde oder Schale einer Zitrone, Orange oder Mandarine, mit einer Zuckerkruste versehen, das charakteristische Merkmal dieser Getränkeart bildet. Die Herstellung dieser Kruste ist für alle Mi- schungen die gleiche und wird auf folgende Art gemacht. Von einer Zitrone bzw. Orange oder Mandarine wird eine Scheibe von 2 cm Stärke aus der Mitte ausgeschnitten. Dieses Zitronenrädchen wird auf den Tisch gelegt, worauf man mit einem spitzen scharfen Messer einen runden Schnitt ausführt, so daß die Zitronenschale einen Ring bildet. Von diesem Ring wird das Weiße möglichst sauber entfernt. Das ausgehobene Zitronenfleisch wird ausgedrückt und nun der Schalenring an einer Seite in den Saft getaucht. Der so angefeuchtete Ring wird an der nassen Seite in Puderzucker getaucht, welcher als- bald eine Kruste bildet. Der so behandelte Ring wird nun auf ein Glas so gesetzt, daß der Zucker obenauf zu stehen kommt. Bei der Wahl der Zitrone muß man achten, daß die Größe derselben mit dem Glasumfang überein- stimmt, da der Krustenring am Glasrand etwas über diesen ragen soll. Die zu den Crustas nötigen Gläser sind Dessertwein- oder Rotweingläser.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 126. Brandy-Crusta.
1 Eßlöffel Zitronensirup, 1 Eßlöffel Zitronensaft, 1 Kaffeelöffel Wermutwein, 2 Eßlöffel feingemahlenes Eis und 1/2 Madeiraglas Brandy in einem Glase mischen, in ein reines Glas einseihen und die Kruste einsetzen.
1938 Robert Vermeire: L’art du cocktail. Seite 63. Crustas.
Généralement, les crustas se font au gin, whisky, rhum, fine ou bacardi et s’appellent ainsi successivement: gin crusta, etc. Toujours se rappeler que le crusta se prépare dans un verre à vin (12 centilitres) et préparer le verre en frottant les bords de jus de citron et en trempant le verre dans du sucre en poudre. Ensuite couper les bouts d’un citron, le peler comme une pomme et mettre la pelure entière dans le verre qu’elle couvrira en entier. Au shaker: 3 traits de sirop de gomme. 3 traits de marasquin. 2 traits d’angostura bitter. Le jus d’un quart de citron et un verre à cocktail de gin ou… Frapper. Passer dans le verre préparé en ajoutant fruits de saison et servir avec une cuiller.
1940 Anonymus: Professional Mixing Guide. Seite 23. Brandy Crusta.
1 1/2 oz Brandy, 1/2 oz Lemon juice, 2 dashes Angostura Bitters, 1 teaspoon- ful fine granulated Sugar. Frost rim of Old Fashioned glass with Sugar. Next, peel the rind of half a lemon spiral fashion and place in the glass. Add 2 cubes of ice. Put the ingredi- ents into mixing glass, add cracked ice and shake well. Strain into the prepared Old Fashioned glass.
1940 Charles: The Cocktail Book. Seite 108. Crustas.
All crustas are made in the same way. They are pre- pared in the shaker, half filled with broken ice, strained into the crusta glass, and decorated with slices of fruit in season. The crusta glass is about the same size as a small wine-glass, and it has to be specially prepared before- hand. Instructions for this preparation are as follows. First moisten the inside edges of the glass with lemon juice, and dust with castor sugar to obtain a frosted effect. Now take a clean lemon, cut off the ends, and peel the rest spiral fashion. Place this peel in the crusta glass as a lining.
1940 Charles: The Cocktail Book. Seite 108. Brandy Crusta.
1 teaspoonful of sugar syrup, 1/6 gill of lemon juice, 1 dash of Angostura bitters, 1 teaspoonful of maraschino, 1 dash of orange bitters, 1/3 gill of brandy.
1 jigger Brandy 1/3 jigger Lemon Juice 2 dashes Angostura Bitters 1 teaspoon fine granulated Sugar Frost the rim of an “Old Fashioned” glass with sugar. Peel the rind of half a lemon in a spiral and place in glass. Add 2 cubes of ice and strain in the ingredients which have been shaken with cracked ice. Sometimes Curaçao is added to this drink and Maraschino used instead of the sugar.
1940 Pedro Talavera: Los secretos del cocktail. Seite 37. Brandy Crusta.
Bordéese ila copa núm. 5 con 1/2 limón y un poco de azúcar. Aparte, en la cocktelera, unos pedacitos de hielo. 4 gotas de Angostura. 4 ídem de Marrasquino. 4 ídem de Curaçao La Campana. 1 copa de Coñac Caballero . Agítese bien y se pasa a la copa antes preparada, con una cereza.
1941 W. C. Whitfield: Here’s How. Seite 30. Brandy Crusta.
4 dashes gum syrup 2 dashes Angostura bitters 2 dashes lemon juice 2 dashes maraschino 1 jigger brandy Now take a bright colored lemon about the size of your wine glass and peel the rind in one piece. Moisten the rim of the glass with lemon and dip it into powdered sugar to give a frosted effect, then fit the lemon peel inside the glass. After shaking the ingredients with cracked ice, strain into this glass.
1943 J. Roldán: Recetario moderno del licorista y barman. Seite 224. Crusta.
Coñac, ginebra o whiski . . . . . . . . . . . . . . 3 vasitos Zumo de limón . . . . . . de 1/4 de limón Azucar . . . . . . . . . . . . . 2 cucharadas los tres vasitos de un mismo licor, uno de cada de los tres licores citados. Puede también prepararse con una parte de azúcar, 2 de zumo de limón y 7 de licor.
Line wine glass with lemon peel, moisten the edge of the glass and dip in powdered sugar. 3 Brandy 1 Curacao Maraschino, 3 Dashes Lemon Juice, 4 Dashes Angostura Bitters, 1 Dash Ice. — Stir. Strain into above glass and serve with a Slice of Orange.
1945 George Gardner: How to be a bartender. Seite 25. Brandy Crusta.
Use large bar glass. Ice, shaved, fill glass 3/4 full. Gum syrup, 4 dashes. Angostura or Boker’s bitters, 2 dashes. Lemon juice, 2 dashes. Maraschino, 2 dashes. Brandy, 1 wineglass. Peel the rind in one piece from a lemon and fit it into a cocktail glass so as to cover the entire inside; then moisten the rim of the glass with a piece of lemon and dip glass into pow- dered sugar. Stir and strain into the prepared glass. Dress with fruit and serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 23. Brandy Crusta.
old fashioned glass, rim frosted with sugar – 1/2 Lemon peel in spiral in glass, now 1 1/2 Oz. Brandy 1/2 Oz. Lemon Juice 2/3 Teaspoon Angostura Bitters 1 Teaspoon Sugar Shake well with ice and strain. 1 Maraschino Cherry
1946 Bill Kelly: The Roving Bartender. Seite 27. Brandy Crusta.
Dash Angostura Bitters 1/2 oz. lemon juice 1 oz. brandy Shake. Take cocktail glass. Run piece of lemon around the rim. Dip in bar sugar — do this first so it will dry while drink is being made.
1947 A. Vermeys: Cocktails. Seite 22. Brandy Crusta.
(Voir avant tout Crustas pour la préparation du verre.) Première formule: 1 trait de jus de citron; 1 trait d’Angustura; 1 trait de Marasquin; 1 verre de Cognac. Deuxième formule: 1 trait d’Angustura; le jus d’un 1/2 citron; 1 trait de Marasquin; 1 verre de Cognac. Verser dans le verre préparé. Pour le Gin, Rhum, Whisky, Crustas, on procède de la même façon en se servant des liqueurs demandées.
1947 A. Vermeys: Cocktails. Seite 36. Crustas.
Prendre un citron de grosseur suffisante, enlever l’écorcoe en spirale sur toute sa lon- gueur sans le déchirer, de façon à pouvoir garnir le verre à 1 centimètre du bord. Givrer le bord du verre à Bordeaux, garnir de 2 ce- rises. Autre formule: Givrer le bord d’un verre à Bordeaux, ajou- ter l’écorce d’une demi orange ou citron et 1 ou 2 bigarreaux. (Voir: Brandy Crustas, Gin Crustas, Rhum Crustas, Whisky Crustas)
1947 Karl Büskens: Mixbuch für Jedermann. Seite 76. Brandy Crusta.
Reibe den Rand eines Wein- glases mit einer Scheibe Zi- trone ein und tauche ihn in Puderzucker. Setze in das Glas eine 1/2 Orangenscheibe (nur die Rinde) und tauche es in Maraschino. Fülle das Glas mitfolgenderMischung: Im Mixbecher: 1 Spritzer Angostura Bitters 1 Teelöffel Zitronensaft 1 Teelöffel Maraschino 1 Glas Brandy gut schütteln und abseihen ins vorbereitete Glas
Rub rim of wine glass with slice of lemon, dip edge in powdered sugar, fit into glass the rind of 1/2 orange, put in Maraschino and fill with the following mixture: In shaker: 1 dash Angostura Bitters 1 teaspoon of lemon juice 1 teaspoon of Maraschino 1 glass of Brandy shake well, strain into pre- pared glass
1947 Pedro Chicote: Cocktails mundiales. Seite 261. Brandy Crusta.
Prepárese en cocktelera : 2 ó 3 pedacitos de hielo. 1/4 de copita de licor de marrasquino. 3/4 de copita de licor de coñac. Unas gotas de jugo de limón. Bátase muy bien, cuélese, adórnese de fruta y sírvase en copa preparada como el gin-crusta.
Seite 261:
El crusta es una combínación de bebidas muy se- mejante al cobbler. Se caracteriza por su preparación y porque lleva jugo de limón.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 31. Brandy Crusta.
Préparation du verre: Prendre un citron de la grosseur suffisante pour garnir l’intérieur d’un verre à bordeaux, enlever l’écorce avec un couteau sans la déchirer, la placer dans un verre à bordeaux après avoir passé un morceau de citron sur le bord du verre et l’avoir trempé dans du sucre en poudre pour lui faire le collier givré ; mettre une cerise macérée à l’Eau- de-vie au fond du verre et y verser la boisson sui- vante: Préparer dans un shaker avec de la glace pilée une demi-cuillère à café de sucre en poudre, deux traits d’Angostura, deux traits de Marasquin, une cuillère à café de jus de citron, un demi-verre à madère de bon Cognac, agiter et passer dans le verre préparé comme il a été indiqué ci-dessus.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 224. Crustas.
The distinguishing feature of the Crusta is that the entire inside of the glass is lined with lemon or orange peel. The drink may be served in either a wineglass or an Old-Fashioned glass, although it is much harder to make the peel fit in the Old-Fash- ioned glass. Take a large lemon or a small orange of a size ap- proximating that of the glass to be used. Cut off both ends and peel the remainder in spiral fashion so as to keep the peel all in one piece. Line the inside of the glass with this peel, wet the edge of the glass, and dip in powdered sugar to frost the edge of both peel and glass. In a bar glass mix 1 part sugar syrup, 2 parts lemon juice, and 8 parts brandy with 1 or 2 dashes each of maraschino and bitters to each drink. Shake with finely crushed ice and strain into the prepared glass. While the BRANDY CRUSTA is the most common form of this drink, it is, after all, merely a Sour-type drink served in fancy style. Substitution of a different liquor as a base will give you a GIN CRUSTA, a RUM CRUSTA, an APPLEJACK CRUSTA, a WHISKY CRUSTA, and so on.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 48. Brandy Crusta.
1/4 jigger maraschino 3/4 jigger brandy Juice of one lemon Fill glass with ice Shake, straininto glass, and trim with fruit in season.
Seite 47: Crustas.
Crusta is made the same as a fancy cocktail, with a little lemon juice, and a small lump of ice added. First mix the ingredients in a small tumbler, then take a fancy red wineglass, rub a sliced lemon around the rim of the same, and dip it in pulverized white sugar, so that the sugar will adhere to the edge of the glass. Pare half a lemon, the same as you would an apple (all in one piece), so that the paring will fit in the wineglass, asshown in the cut. Strain the crusta from the tumbler into it, then smile.
Brandy Crusta. George Albert Zabriskie, 1948, page 47.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 363. Brandy Crusta.
Una copa de vino. Untar- la por los bordes interiores con un trozo de limón por la parte de su jugo. Bordearla después con azúcar en polvo. Y aparte, prepárese: 3 partes de brandy. 1 parte de Curazao. 3 chorros de Marrasquino. 3 chorros de jugo de limón francés. 1 chorro de Angostura Bi- tters. Hielo. Revuélvase, cuéle- se y sírvase en la copa de vi- no bordeada con azúcar y una tajada de naranja.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 433. Brandy Crusta.
1/4 Marrasquino. 3/4 coñac. Gotas de limón. Hielo. Batido, colado y servido en vaso delmónico con lasca de pina.
1948 Jean Lupoiu: Cocktails. Seite 29. Brandy Crustas.
Givrer le bord d’un verre à Bordeaux et ajoutez l’écorce d’une 1/2 orange, ou citron et un bigarreau. Dans le shaker : 1 jet d’Angustura, 1 jet de jus de citron, 1 jet Maraschino Luxardo, 1 verre de Cognac CAMUS. Bien agiter et servir dans le verre préparé à l’avance. On procède de la même façon pour les Gin, Rhum ou Whisky Crustas, suivant la liqueur demandée.
1948 P. Dagouret: Le Barman Universel 10. Seite 38. Crustas.
Petite boisson — short drink — proche parente du cocktail, à servir dans un verre à Bordeaux décoré comme suit: Peler un citron, ou moitié d’un gros citron, en la- nière spirale, d’une seule pièce, que vous placerez dans ie verre n° 7 de façon à garnir l’intérieur de ce verre jusqu’à un centimètre au-dessous du bord. Humecter ce bord au citron et le givrer dans le sucre en poudre. Veiller à ce que l’écorce du citron ne dépasse pas le bord du verre qui deviendrait un verre baveur quand on boirait. Mettre une ou deux cerises dans le fond du verre, sur le zeste de citron et verser dessus l’une des com- positions suivantes:
1948 P. Dagouret: Le Barman Universel 10. Seite 38. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée. 1 cuiller â Douche sucre en poudre ou sirop 1 cuiller à bouche jus de citron. 2 traits angostura, 2 traits curaçao. 3/4 verre à madère de cognac. Fermer le shaker. Frapper. Passer dans le verre n° 7 préparé comme Indiqué plus haut.
1948 P. Dagouret: Le Barman Universel 11. Seite 38. Crustas.
Petite boisson — short drink — proche parente du cocktail, à servir dans un verre à Bordeaux décoré comme suit: Peler un citron, ou moitié d’un gros citron, en la- nière spirale, d’une seule pièce, que vous placerez dans le verre n° 7 de façon à garnir l’intérieur de ce verre jusqu’à un centimètre au-dessous du bord. Humecter ce bord au citron et le givrer dans le sucre en poudre. Veiller à ce que l’écorce du citron ne dépasse pas le bord du verre qui deviendrait un verre baveur quand on boirait. Mettre une ou deux cerises dans le fond du verre. sur le zeste de citron et verser dessus l’une des com positions suivantes:
1948 P. Dagouret: Le Barman Universel 11. Seite 38. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée. 1 cuiller a bouche sucre en poudre ou sirop. 1 cuiller à bouche jus de citron. 2 traits angostura, 2 traits curaçao. 3/4 verre à madère de cognac. Fermer le shaker. Frapper. Passer dans le verre n° 7 préparé comme indiqué plus haut.
1948 Trader Vic: Bartender’s Guide. Seite 291. Crustas.
A Crusta is a particular little breed of drink which seems to require two things to make it legitimate: a frosted wineglass and the entire peeling of a lemon or orange fitted right into the glass. The rest of it’s standard — liquor, lemon juice, maraschino liqueur, a dash of bitters or some other flavoring, all handled like a cocktail and poured into lemon or orange peel- ing.
1948 Trader Vic: Bartender’s Guide. Seite 291. Brandy Crusta 1.
2 oz. brandy 1 tsp. lemon juice 1 dash Angostura bitters 1 tsp. maraschino liqueur Into a frosted wineglass which has been well chilled, fit the rind of 1/2 orange which has been peeled all in one piece. Add one lump of ice. Shake above ingredients with shaved ice; strain into prepared wineglass.
1948 Trader Vic: Bartender’s Guide. Seite 292. Brandy Crusta 2.
2 oz. brandy 2 dashes lemon juice 2 dashes Angostura bitters 2 dashes maraschino liqueur . 3 dashes sugar syrup Chill wineglass and frost; peel the rind from a fresh lemon all in one piece and fit it into the wineglass, covering the entire inside of the glass. Shake above ingredients with shaved ice; strain into prepared glass.
1949 Anonymus: Professional Mixing Guide. Seite 24. Brandy Crusta.
Frost rim of an Old Fashioned glass with sugar. Next, peel the rind of half a Lemon spiral fashion and place it in the glass. Add 2 cubes of ice. In a mixing glass put 2 dashes ANGOSTURA aro- matic bitters, 1 1/2 oz. Brandy, 1/2 oz. Lemon juice, 1 teaspoonful fine granulated Sugar, add cracked ice and shake well. Strain into the prepared Old Fashioned Glass.
1949 Emile Bauwens: Livre de cocktails. Seite 113. Crustas.
Les « Crustas » se préparent tous de la même manière, qu’ils soient au Brandy, au Gin, au Rhum, au Whisky, etc.
Gin crusta 2 Traits Sirop Citron – 2 Traits Angostura Bitter – 2 Traits Marasquin – Jus 1/4 Citron – 1 Verre Gordon’s Gin – Frapper au shaker et passer dans un verre évasé à pied, dont les bords auront été givrés de sucre en poudre, et qui contiendra enoutre, une pelure entière de citron coupée en spirale. Avant de servir, garnir de fruits de saison escalopés. Servir avec une cuiller.
Vous obtiendrez avec du Brandy, le « Brandy Crusta », avec du Rhum, le « Rhum Crusta » et ainsi de suite…
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 262. Die Crustas.
Die «Crustas» sind lecker aussehende und ebenso schmeckende «Long-drinks». Dass sie nicht überall popu- lär sind, ist der Umständlichkeit ihrer Zubereitung zuzu- schreiben. «Crustas» sind wegen ihrer alkoholischen Stärke eigentliche Herrengetränke. Empfehlen kann man sie abends nach dem Essen. Grundrezept: Man nehme ein mittelgrosses Weinglas mit Stiel, fahre über dessen Rand mit einem Stückchen Zitrone, so dass der Rand angefeuchtet wird und tupfe dann das Glas sachte in Grieszucker. Der Grieszucker wird sich nun dort, wo der Rand feucht ist, anhef- ten, und es sieht nun aus als ob der Rand des Glases mit einer fei- nen Kruste Eis über zogen wäre. Hierauf schäle man eine Zitrone und zwar so, dass die Schale ein Band bildet und gebe sie in das präparierte Glas. Hierauf fülle man den Shaker halbvoll mit feingeschlagenem Roheis und füge hinzu: den Saft von 1/2 Zitrone, 1 Barlöffel Zucker, 2 dashes Angosturabitter, 3 das- hes Maraschino und 1 Glas der gewünschten Sorte Alkohol. Das Ganze wird sehr gut ge- schüttelt und in das hergerich- tete Glas gegossen. Mit Barlöf- fel und Saughalmen servieren. «Crustas» werden aus Co- gnac, Gin, Whisky, Rum, Wein etc. gemacht.
Brandy Crusta. Harry Schraemli, Das grosse Lehrbuch der Bar, 1949. Page 262.Brandy Crusta. Harry Schraemli, Das grosse Lehrbuch der Bar, 1949. Page 262.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 311. Brandy-Crusta.
Man befeuchtet den Rand eines Crustaglases (ballon- förmiges Weinglas) mit einem Stückchen Zitrone, tupft das Glas dann in Griesszucker, so dass ein gleichmässiger, etwa 2 Zentimeter breiter Zuk- kerrand entsteht. Dann schält man eine saubere, nicht zu grosse Zitrone, so wie man einen Apfel schält, d. h. dass die ganze Schale an einem Bande bleibt und gibt diese in das präparierte Glas. Hierauf gibt man in den Schüttelbecher 2-3 3igrosse Stücke Eis, den Saft von 1/2 Zitrone, 1 Barlöffel Zucker, 2 dashes Angosturabit- ter, 3 dashes Maraschino und 1 Glas Cognac. Gut schütteln und in das Glas seihen. Mit Barlöffel und Saughalmen servieren.
Brandy Crusta. Harry Schraemli, Das grosse Lehrbuch der Bar, 1949. Page 312.
1949 P. Dagouret: Le barman universel. Seite 38. Brandy Crusta.
Dans la timbale moitié pleine de glace plée. 1 cuiller à bouche sucre en poudre ou srop. 1 cuiller à bouche jus de citron. 2 traits angostura, 2 traits curaçao. 3/4 verre à madère de cognac. Fermer le shaker. Frapper. Passer dans e verre no 7 préparé comme indiqué plus haut.
Seite 38: Crustas.
Petite boisson — short drlnk — proche parente du cocktail, à servir dans un verre à Bordeaux decoré comuie suit: Peler un citron, ou moitié d’un gros citron, en la- nière spirale, d’une seule pièce, que vous placerez dans le verre no 7 de façon à garnir l’intérieur de ce verre jusqu’à un centimètre au-dessous du bord. Humecter ce bord au citron et le givrer dans le sucre en poudre. Veiller à ce que l’écorce du citron ne dépasse pas le bord du verre qui deviendrait un verre baveu quand on boirait. Mettre une ou deux cerises dans le fond du verre, sur le zeste de citron et verser dessus l’une des com- positions suivantes:
1949 Wilhelm Stürmer: Cocktails by William. Seite 69. Crustas.
Der Cocktail eroberte auf seinem Siegeszug die ganze Welt. Nicht zuletzt gewann er auch das Herz und den Gaumen Santinas, eines berühmten soanischen Wirtes von New Orleans. Es dünkte ihn barbarisch, die köst- lichen Tropfen des Cocktails leblos hinter einer Glaswand zu sehen. Lange zerbrach er sich den Kopf. Dann hafte er es gefunden. Sanfina ging in den südlichen Garten und pflückte eine Zitrone von der Größe eines Weinglases. Sorfälfig schälte er sie in einem Stück ab und paßte die Schale dem Glase an, so daß sie die ganze Innenfläche bedeckte. Mit einer Zitronenscheibe fuhr er über den Rand des Glases. Als er den so angefeuchteten Rand in Staubzucker tauchte, schimmerte er wie überzogen mit Reif oder Eis, Nun verfuhr er wie mit einem Cocktail. Er seihte die durchgeschüttelte Mischung in das vorbereitete Glas und schmückte seinen so entstandenen Crusta mit verlockenden Früchten. Damit Du, mein Leser, gleich den richtigen Weg gehst, will Ich Dir meine speziellen Crustarezepte verraten.
1949 Wilhelm Stürmer: Cocktails by William. Seite 70. Brandy Crusta.
1 Gläschen Brandy, 2 Spritzer Angosturabitter, 2 Schuß Zuckersirup, 2 Schuß Maraschino, 2 Schuß Zitronensaft. Schüttle alles gut durch und seihe den Drink in ein vorbereitetes „Crusta-Glas“.
1952 Anonymus: Cocktails. Seite 104. Brandy Crusta.
Humecter le bord d’un verre avec une tranche de citron, tremper dans du sucre en poudre, mettre dans le verre l’écorce entière d’une demi-orange, ajouter trois ou quatre cerises et remplir avec le mé- lange suivant: Un trait d’angustura, Une cuiller à café de jus de citron et de marasquin, Un verre de cognac, Bien frapper, verser dans le verre préparé et servir.
1952 Charles: The Cocktail Bar. Seite 108. Crustas.
All crustas are made in the same way. They are pre- pared in the shaker, half filled with broken ice, strained into the crusta glass, and decorated with slices of fruit in season. The crusta glass is about the same size as a small wine-glass, and it has to be specially prepared before- hand. Instructions for this preparation are as follows. First moisten the inside edges of the glass with lemon juice, and dust with castor sugar to obtain a frosted effect. Now take a clean lemon, cut off the ends, and peel the rest spiral fashion. Place this peel in the crusta glass as a lining.
1952 Charles: The Cocktail Bar. Seite 108. Brandy Crusta.
1 teaspoonful of sugar syrup, 1/6 gill of lemon juice, 1 dash of Angostura bitters, 1 teaspoonful of maraschino, 1 dash of orange bitters, 1/3 gill of brandy.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 131. Brandy Crustas.
(as served at Harry’s Bar, Paris) Take small wine glass, moisten rim with lemon, dip rim of glass into castor sugar. Peel the rind of half a lemon and fit this curl of peel into the contour of your glass. Then in a shaker mix 1 tea- spoon of sugar, 3 dashes of Maras- chino, 3 dashes of bitters, juice of one- quarter of a lemon, 1 glass of brandy. Shake well and pour into a prepared glass.
1953 Anonymus: Manual del bar. Seite 290. Crustas.
Bebida de origen americano, se prepara en forma muy parecida al “Cobbler”, difiere de éste, por ell hecho de no agregarle fruta, su principal característica consiste en deco- rar la copa con un borde de azúcar cristalizada. Se depo- sita dento del vaso o copa la cáscara de medio limón cortado en espiral.
1953 Anonymus: Manual del bar. Seite 291. Brandy Crusta.
. 3 golpes de Marrasquino. Servido en una copa o 1 golpe de Bitter Angostura. vaso de 200 gramos, la 1 cucharadita de Jugo d[e] Li- que se le formará una món. corona, humedeciendo 10 gramos de Curaçao. el borde con limón y pa- 60 gramos de Cognac. sándola por azúcar cris- talizado, se agrega un pedazo de hielo y se in- troduce la cáscara de medio limón, cortada en espiral.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 108. Brandy Crusta.
Rub rim of glass with slice of Lemon. Dip edge in powdered Sugar. Fit into glass the rind of one half Orange in spiral fashion. Fill glass with cracked Ice. Put into Mixing Glass: 1 dash Angostura Bitters. 3 dashes Maraschino. 2 ozs. Brandy. Stir and strain into prepared glass. Add Maraschino cherry.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 233. Crustas.
The distinguishing feature of the Crusta is that the entire inside of the glass is lined with lemon or orange peel. The drink may be served in either a wineglass or an Old-Fashioned glass, although it is much harder to make the peel fit in the Old-Fashioned glass. Take a large lemon or a small orange of a size approximating that of the glass to be used. Cut off both ends and peel the remainder in spiral fashion so as to keep the peel all in one piece. Line the inside of the glass with this peel, wet the edge of the glass, and dip in powdered sugar to frost the edge of both peel and glass. In a bar glass mix 1 part sugar syrup, 2 parts lemon juice, and 8 parts brandy with 1 or 2 dashes each of maraschino and bitters to each drink. Shake with finely crushed ice and strain into the prepared glass.
While the BRANDY CRUSTA is the most common form of this drink, it is, after all, merely a Sour-type drink served in fancy style.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 32. Brandy Crusta Cocktail.
Moisten the edge of 4 oz. Cocktail glass with Lemon and dip into Sugar. Cut the rind of half a Lemon in a spiral, and place in glass. 1 Teaspoon Maraschino 1 Dash Bitters 1 Teaspoon Lemon Juice 1/2 oz. Old Mr. Boston Curacao 2 oz. Old Mr. Boston California Brandy Stir above ingredients in mixing glass and strain into glass prepared as above. Add Slice of Orange.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 47. Brandy Crusta.
Garnir un verre à cocktail d’une demi-écorce de ci- tron (spirale), deux bigar- reaux, collerette dgivre; dans le shaker: Le jus d’un demi-citron Un trait d’Angostura Un trait Maraschino Luxardo Un trait Curaçao Orange Un verre de Cognac. On peut compléter à l’eau gazeuse ou au Champagne brut, dans ce cas, servir dans un verre à collins orné d’une écorce entière dé ci- tron. Opérer de la même façon pour les Calvados, Gin, Rhum, Whisky « Crustas ».
Brandy Crusta. Marcel and Roger Louc, Cocktails et grand crus, 1953. Page 47.
1954 Eddie Clark: King Cocktail. Seite 29. Brandy Crusta Cocktail.
Use small wine glass. Moisten the rim with lemon and dip rim into Castor Sugar. This frosts the glass. Cut the rind of half a lemon in a spiral fashion, place this in the glass and fill with crushed ice. Shake well in the cocktail shaker the following ingredients: 1/2 teaspoonful Maraschino 1 dash of Angostura 3 teaspoonfuls fresh Lemon Juice 1/4 Curasao 3/4 Brandy Strain into the prepared glass and decorate the drink with a slice of orange.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 59. Cognac or Brandy Crusta.
Brandy Crusta. Robert H. Loeb, Nip Ahoy, 1954. Page 59.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 108. Brandy Crusta.
Rub rim of glass with slice of Lemon. Dip edge in powdered Sugar. Fit into glass the rind of one half Orange in spiral fashion. Fill glass with cracked Ice. Put into Mixing Glass: 1 dash Angostura Bitters. 3 dashes Maraschino. 2 ozs. Brandy. Stir and strain into prepared glass. Add Maraschino cherry.
1955 Jean Lupoiu: Cocktails. Seite 32. Brandy Crustas.
Givrer le bord d’un verre à Bordeaux et ajoutez l’écorce d’une 1/2 orange, ou citron et un bigarreau. Dans le shaker: 1 jet d’Angustura, 1 jet de jus de citron, 1 jet Maraschino, 1 verre de Cognac Renault. Bien agiter et servir dans le verre préparé à l’avance.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 111. Crustas.
Crustas may be made of Applejack, Brandy, Gin, Rum or Whiskey. Rub the rim of a large Wineglass with Lemon, then dip glass in Powdered Sugar. Place in the glass a large twist of Lemon or Orange Peel and a Cherry. In a shaker with ice put 1 dash Angostura Bitters, 1 teaspoon each Lemon Juice and Maraschino and 1 or 2 jiggers of the desired liquor. Strain into prepared glass and serve.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 122. Crustas.
Ce beau ”longdrink” jouissant d’ailleurs d’une haute considé- ration tient son nom du fait, que jadis l’écorce de citron, prescrite par toutes les recettes, était complètement garnie d’une croute (crusta) de sucre. Cette opération assez compliquée a été grande- ment simplifiée. Maintenant on agit comme suit : on prend un verre à vin (sur pied) en forme de ballon de moyenne grandeur et on en frotte le bord avec un zeste de citron. Après cela le bord est trempé dans le sucre râpé, qui le ”givre”, là ou l’essence de citron a tenu. Ensuite on prend un citron dont on coupe une pointe, de façon à ce que le fruit ait la hauteur même du verre. On épluche le citron en forme de spirale et l’écorce est mise en spirale dans le verre. Le dernier bout de l’écorce est attaché au bord du verre. Les ingrédients, prescrits dans la recette, sont bien frappés dans le shaker et passés dans le verre préparé. Note pour le mélangeur électrique : qui dispose du gobelet avec batteur spécial pour cocktails peut remuer les ingrédients avec la glace. L e meilleur temps de mélange se trouve entre 10 et 20 sec. Si on se sert du gobelet standard avec les couteaux ordinaires, ne pas mélanger la glace avec les ingrédients, car la glace serait moulue finement et noyerait la boisson. 11 suffit de rafraîchir le gobelet avec de la glace, que l’on évacue, avec l’eau glacée, avant de faire les mélanges. Temps nécessaire pour le mélange : de 10 à 20 sec.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 122. Brandy Crusta.
Shaker, 3 morceaux de glace Jus 1/2 citron 1 cuill. à thé sucre râpé 2 traits Angostura 3 traits Marasquin 1 verre Cognac Bien frapper au shaker et passer dans le verre à crusta préparé d’avance (voir in- troduction). Mélangeur électr. : voir note.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 27. Brandy Crusta.
Prepárese en cocktelera: Unos pedacitos de hielo. Unas gotas de Marrasquino. Unas gotas de jugo de limón. Unas gotas de Angostura. Una cucharada de azúcar. Una copa de Coñac español. Bien batido, sírvase en copa así preparada: humedecido su borde con jugo de limón, se pasa por azúcar molida, quedando su parte superior escarchada.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 106. Brandy Crusta.
Rub rim of glass with slice of Lemon. Dip edge in powdered Sugar. Fit into glass the rind of one half Orange in spiral fashion. Fill glass with cracked Ice. Put into Mixing Glass; 1 dash Angostura Bitters. 3 dashes Maraschino. 3 ozs. Brandy. Stir and strain into prepared glass. Add Maraschino cherry.
1961 Anonymus: Cocktails y bocaditos. Seite 47. Brandy Crusta.
(Para 1 porción) Maraschino, 3 golpes – Angostura, 1 golpe – Jugo de limón, 1 cu- charadita – Cáscara de 1/2 limón, en espiral, 1 – Curaçao, 10 gra- mos – Cognac, 2 medidas – Azúcar molida, cantidad necesaria – Hielo, 2 cubitos. • Humedecer el borde de un vaso de 200 gra- mos con jugo de limón. Pasarlo por azúcar para darle aspecto “escarchado”. • Poner en el vaso todos los ingredientes. • Mezclar, enfriar y servir en el mismo vaso.
1961 Pedro Chicote – El bar en el mundo. Seite 214. Brandy Crusta.
Prepárese en cocktelera: 2 ó 3 pedacitos de hielo. 1/4 de copita de licor de ma- rrasquino. 3/4 de copita de licor de co- ñac. Unas gotas de jugo de limón. Tómese una copa alta de cristal y humedézcase los bordes con jugo de limón, con el fin de que se adhie- ra un poco de azúcar en polvo. Se recorta la corte- za de un limón en forma de sierpe y se pone en el interior de la copa. Bátase muy bien, cuélese, adórnese de fruta y sírva- se en la copa ya prepa- rada.
1963 Eddie Clarke: Shaking in the 60’s. Seite 91. Brandy Crusta Cocktail.
Use small wine glass. Moisten the rim with lemon and dip rim into castor sugar. (This is known as frosting the glass.) Cut the rind of half a lemon in a spiral fashion, place this in the glass and half fill with crushed ice. Shake well in the cocktail shaker the following ingredients. 1/2 teaspoonful Maraschino 1 dash of Angostura 3 teaspoonfuls fresh lemon juice 1/2 measure Curacao 1 1/2 measures brandy Strain into the prepared glass and decorate the drink with a slice of orange.
1964 Anonymus: Manual del bar. Seite 293. Brandy Crusta.
. 3 golpes de Marrasquino. Servido en una copa o 1 golpe de Bitter Angostura. vaso de 200 gramos, la 1 cucharadita de jugo de li- que se le formará una món corona, humedeciendo 10 gramos de Curaçao. el borde con limón y 60 gramos de Cognac. pasándola por azúcar cristalizada, se agrega un pedazo de hielo y se introduce la cáscara de medio limón, cortada en espiral.
Seite 292: Crustas.
Bebida de origen americano, se prepara en forma muy parecida al “Cobbler”, difiere de éste, por el hecho c!e no agregarle fruta, su principal característica consiste en decorar la copa con un borde de azúcar cristalizada. Se deposita dentro del vaso o copa la cáscara de medio limón cortado en espiral.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 118. Crustas.
Eine kräftige Verlockung für Zungen, die sich nach einer Erfrischung sehnen. Der leckere Herren=long=drink für die unterhaltsame Zeit nach dem Abendessen, an dem Gaumen und Auge Freude haben. Grundrezept: Ein Weinglas mit Stiel wird an seinem oberen Rand rundherum mit einem Zitronenviertel gut angefeuchtet und schnell, bevor der Saft innen und außen abtropft, in einen Staubzuckerhaufen gestülpt. Es bildet sich dadurch die Crusta, ein wie Rauhreif aussehender Zucker= kristallstreifen am Glasrand. Diese Crustas können auch mit Oran= gen, Grapefruit, Ananas oder Pfirsich präpariert werden. Wieder andere Crustas entstehen, wenn man die Gläser ganz vorsichtig, so daß wirklich nur ihr äußerster Rand berührt wird, in dicken Sirup dippt und dann in Zucker steckt (z. B . in Sirup von eingemachten Zwergorangen, Himbeeren, in Cassis= oder Maplesirup). Am be= kanntesten sind die Zitronencrustas, bei denen man auch noch die ganze Schalenspirale der Zitronen in das Innere des Glases dressiert, bevor man die geschüttelten Mischungen darübergibt.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 119. Brandy Crusta.
Die Crusta wird mit Orange prä= pariert, und auch die Schalen= spirale besteht aus Orange. Im übrigen wie im Grundrezept ver= fahren und einen sanften Wein= brand nehmen
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 108. Brandy Crusta.
Rub rim of glass with slice of Lemon. Dip edge in powdered Sugar. Fit into glass the rind of one half Orange in spiral fashion. Fill glass with cracked Ice. Put into Mixing Glass; 1 dash Angostura Bitters. 3 dashes Maraschino. 3 ozs. Brandy. Stir with ice and strain into prepared glass. Add Maraschino cherry.
1965 Harry Schraemli: Manuel du bar. Seite 319. Les crustas.
Boissons pour messieurs qui, bien qu’on ne les mélange pas avec de l’eau, etc., peuvent être comptées parmi les «long drinks»; l’eau s’ajoute lors du secouement. On recommande ce genre de drinks le soir après le repas, également dans des soirées, etc.
Recette de base: On garnit en premier lieu un verre ballon de moyenne grandeur d’une jolie bordure bien égale de sucre (voir illustration en couleur). Dans ce verre on place ensuite l’écorce entière d’un citron moyen. Puis on remplit la moitié du shaker de petits dés de glace et on ajoute ce qui suit: 1/2 jus de citron, 1 cuillère à bar de sucre, 2 dashes d’angosturabitter, 3 dashes de marasquin et 1 verre mesure de whisky ou ce que la recette prescrit. On secoue comme il faut le tout et on le verse dans le verre. Servir avec paille. On prépare les crustas avec du cognac (brandy), whisky, gin, rhum, etc.
Brandy Crusta. Harry Schraemli, Manuel du bar, 1965. Page 319.
1965 Harry Schraemli: Manuel du bar. Seite 366. Brandy Crusta.
On humecte le bord d’un verre à crusta (verre à vin forme ballon) avec un petit morceau de citron, on plonge ensuite le verre dans du sucre-semoule, de sorte qu’il se produise une bordure de sucre bien égale d’environ 2 cm de largeur. On pèle ensuite un citron pas trop gros ainsi qu’une pomme, de sorte que toute l’écorce forme un ruban et on le met dans le verre préparé. On met ensuite dans le shaker 3—4 dés de glace, le jus d’un 1/2 citron, 1 cuillère à bar de sucre, 2 dashes d’angostura, 3 dashes de marasquin et 1 verre de cognac. Bien agiter, passer dans le verre. Servir avec cuillère à bar et paille.
Brandy Crusta. Harry Schraemli, Manuel du bar, 1965. Page 366.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 74. Brandy Crusta Cocktail.
Moisten the edge of a small wine glass with lemon and rub edge into powdered sugar to frost edge. Combine in a mixing glass: 1 1/2 ounces brandy 1 dash Angostura bitters 1/2 ounce curaçao 4 dashes lemon juice 3 dashes maraschino liqueur Add cracked ice, stir, and strain into prepared glass. Serve with a slice of orange. Gin or Rum Crusta: Substitute dry gin or gold label rum for brandy.
1966 Harry Schraemli: Le roi du bar. Seite 51. Brandy Crusta.
Préparer un verre à Crusta (forme ballon) avec bordure de sucre. Ecorce de citron entière. Shaker. 1/2 jus de citron, 1 cb [cuillère de bar] sucre, 2 d angostura, 3 d marasquin, 1 cognac.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 101. Brandy Crusta.
Moisten edge of glass with Lemon and frost with Powdered Sugar. Cut the rind of a Lemon in a spiral; place in glass, hooking over rim. Fill glass with cracked ice. 3/4 Brandy 3 dashes Maraschino 1/4 Cointreau 1 dash Angostura Bitters 4 dashes Lemon Juice Stir well, strain into glass; add slice of Orange.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 376. Crustas.
Trago de origen norteamericano. Se diferencia del Cobbler por su presentación, y su principal característica es la “coronación”. Su preparación se efectúa dentro de la coctelera, que deberá estar llena hasta la mitad con hielo en trozos chicos; una vez bien mez- clados los distinos componentes colar en vaso para “Crustas” o para trago largo (en algunas excepciones se utilizan vasos más peque- ños o copas de Vino) y decorar con rodajas de frutas de la estación (esto último, algunos barmen – internacionalmente hablando -, prefieren suprimirlo). La “coronación” debe ser preparada de antemano de la siguiente manera: Cortar el extremo de un limón, pasarlo por el borde del vaso (o copa) para que se moje con el jugo, invertir luego y apoyar sobre azúcar cristalizado blanco previamente preparado en un platito. De esta manera todo el borde quedará recubierto de una “corona” blanca de azúcar. Después cortar la cáscara del resto del limón en forma de espiral (debe estar lo más finita posible y sin lo blanco) y colocarla dentro del vaso como revestimiento. Este procedimiento es igual para todos los “Crustas”.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 377. Brandy Crusta.
3 golpes de Marrasquino, 1 golpe de Bitter Angostura, 1 cucharadita de Jugo de Limón, 10 gramos de Curazao, 60 ” ” Cognac.
1966 Mario Kardahi: Tratado practico de coctelería, pasteleria y afines. Seite 179. Brandy Crusta.
Batido. 3 golpes de Marrasquino. Servir en copa o vaso 1 golpe de Bitter Angos- para trago largo, al tura. cual se le formará co- 1 cucharadita de jugo de rona, humedeciendo el limón. borde con l imón y pa- 10 grs. de Curaçao. sándola por azúcar co- 60 ,, de Cognac. mún cristalizada, se agrega un pedazo de hielo y se introduce la cáscara de medio li- món cortada en espi- ral. Este procedimien- to de preparación, es igual para todos los ‘Crustas”.
1972 Leo Cotton: Old Mr. Boston. Seite 14. Brandy Crusta Cocktail.
Mositen the edge of 4 oz. cocktail glass with lemon and dip into sugar. Cut the rind of half a lemon in a spiral, and place in glass. 1 Teaspoon Maraschino 1 Dash Bitters 1 Teaspoon Lemon Juice 1/2 oz. Curacao 2 oz. Old Mr. Boston Five Star Brandy Stir above ingedients in mixing glass and strain into glass prepared as above. Add slice of orange.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 46. Crustas.
The crusta is made in an old- fashioned or a wine glass that has been lined with the spiral peel from half a lemon or orange. Shake the ingredients and pour into the glass filled with ice.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 46. Brandy Crusta.
1 jigger brandy 1/2 ounce lemon juice 2 dashes Angostura bitters 1 teaspoon sugar Shake well with ice and strain into glass filled with fruit peel. Serve as above. Deco- rate with a maraschino cherry.
1976 Anonymus: International Guide to Drinks. Seite 100. Crustas.
Made with any preferred spirit. Use medium goblet. Rub rim of glass with slice of lemon. Dip edge in powdered sugar. Fit into glass the rind of one half orange in spiral fashion Fill glass with cracked ice. Put into mixing glass; 1 dash Angostura bitters, 3 dashes maraschino, 1 measure spirit. Stir with ice and strain into prepared glass. Add maraschino cherry.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 34. Brandy Crusta.
Use small wine glass. Moisten the edge with lemon and dip edge into castor sugar which frosts the glass. Cut the rind of half a lemon spiral fashion; place in glass. Fill glass with cracked ice. 3 Dashes Maraschino. 1 Dash Angostura Bitters. 4 Dashes Lemon Juice. 1/4 Curaçao. 3/4 Brandy. Stir well and strain into prepared glass, adding slice of orange.
1977 Stan Jones: Jones’ Complete Barguide. Seite 235. Brandy Crusta.
Cocktail Glass Stir Sugar rim of glass Insert 1 lemon rind in glass 1-1/2 oz brandy 1/4 oz maraschino liqueur 1 dash bitters 1/4 oz lemon juice 1/2 oz orange curaçao Strain into prepared glass
1980 Anonymus: Manual del bar. Seite 164. Brandy Crusta.
60 gramos de coñac 10 gramos de curacao 1 golpe de bitter Angostura 3 golpes de marrasquino 1 cucharadita de jugo de limón Batido.
Seite 163: Crustas.
Bebida de origen americano, se prepara en forma muy parecida al Cobbler, difiere de éste por el hecho de no agregarle fruta, su principal característica con- siste en decorar la copa con un borde de azúcar cris- talizada y una espiral de cáscara de limón en su in- terior
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 78. Brandy Crusta. 1 lemon; 1/2 teaspoon lemon juice; bar or table sugar; 6 cl cognac (Hennessy works well); 1 teaspoon orange curaçao (Marie Brizard is best); 1 dash Boker’s Bitters.
2011 Brad Thomas Parsons: Bitters. Seite 121. Brandy Crusta. 1 lemon wedge plus one whole lemon; superfine sugar; 2 ounces brandy; 1/2 ounce orange curaçao; 1/2 ounce lemon juice; 2 dashes Boker’s Bitters or Angostura Bitters.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 74. Brandy Crusta. 6 cl Hine V.S.O.P. Cognac; 2 cl Zitronensaft; 1,5 cl Luxardo Maraschino; 1,5 cl Marie Brizard Curaçao Orange.
2012 Tom Sandham: World’s Best Cocktails. Seite 236. Brandy Crusta. Superfine sugar to rim; zest 1/2 lemon thinly pared; 60 ml cognac; 2 dashes Angostura bitters; 3 tsp lemon juice; 1 1/2 tsp sugar syrup.
2013 Tristan Stephenson: The Curious Bartender. Seite 128. Brandy Crusta. 1 lemon; fine sugar, for coating the glass; 50 ml Hennessy fine de cognac; 5 ml Grand Marnier; 5 ml maraschino liqueur; 5 ml sugar syrup; 2 dashes Dr. Adam Elmegirab’s Boker’s Bitters.
2014 Dave Arnold: Liquid Intelligence. Seite 131. Brandy Crusta. 60 ml Cognac; 15 ml Curaçao; 15 ml lemon juice; 7,5 ml Luxardo Maraschino.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 27. Brandy Crusta. 75 ml Pierre Ferrand 1840 Cognac; 1 Teelöffel Pierre Ferrand Curaçao; 1 Teelöffel Luxardo Maraschino; 1/2 Teelöffel Zitronensaft; 1 Dash Peychaud’s Bitters; 1 Teelöffel Zucker zur Deko; Garnitur: Zitronenzeste.
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 62. Brandy Crusta. 60 ml Pierre Ferrand 1840 cognac (or VSOP cognac); 3 dashes Dr. Adam Elmegirab’s Boker’s bitters; 10 ml Pierre Ferrand orange curaçao; 20 ml lemon juice; 10 ml sugar syrup.
2017 Gary Regan: The Joy of Mixology. Seite 184. Brandy Crusta. 2 ounces brandy; 1 teaspoon simple syrup; 1 teaspoon lemon juice; 1/2 teaspoon orange curaçao; 2 dashes aromatic bitters such as Angostura or Boker’s; garnish: 1 continuous spiral of lemon peel.
60 ml Pierre Ferrand 1840 cognac
10 ml lemon juice
5 ml sugar syrup (2:1)
5 ml Pierre Ferrand dry curaçao
2 dashes Orinoco bitters
Lemon zest and sugar for garnish
Preparation: Shaken. For the garnish, moisten the outer rim of the glass with the pulp of a lemon. Dip the wet rim of the glass into a bowl of sugar to create a sugar rim. Peel a wide zest from a lemon that is the same length as the circumference of the guest glass. Insert the zest into the glass and place it around the rim once.
Alternatively and currently preferred by us:
60 ml Delord Hors d’Age armagnac
10 ml lemon juice
5 ml sugar syrup (2:1)
5 ml Curaçao maison
2 dashes Orinoco Bitters
2,5 ml water *
(lemon zest und sugar)
Laid: Stir all ingredients in a mixing glass without ice; then carefully add three ice cubes and leave to cool motionless for 2 minutes.
* Note: The water opens up the flavours. Curaçao maison: 16 g sugar dissolved in 50 ml Hiebl Bitterorangengeist (bitter orange eau de vie).
The Crusta, and thus also the Brandy Crusta, was invented by Joseph Santini from New Orleans in the 1850s. [3] [4] In his book “How to Mix Drinks”, first published in 1862, Jerry Thomas also publishes a gin crusta and a whiskey crusta in addition to the brandy crusta, but usually people drank and still drink a brandy crusta. [4] Where exactly Joseph Santini devised this drink, we do not know. It will have been either in his “Jewel of the South” or in the “St. Louis Exchange Hotel”, where Joseph Santini also worked. [3] [4]
His drink was initially only known locally in New Orleans, but that changed with Jerry Thomas. The latter either met Joseph Santini personally or at least got to know his drinks when he visited New Orleans in the 1850s and owned a bar there. He adopted the recipe and published it in his book, giving credit to the inventor. [1] [2] [3] [4] [6]This fact can be considered something rare. At that time, recipes were usually copied without indicating where they came from and who had invented them. Jerry Thomas states who created 29 of the 239 recipes he published. Of these 29 recipes, only five came from another American bartender, namely a person Jerry Thomas refers to as “Santina”, stating that he was “a celebrated Spanish caterer” and “proprietor of Santina’s Saloon, a celebrate Spanish Café, in New Orleans”. Jerry Thomas’ information is inaccurate, however, because his “Santina” was actually Joseph Santini, who was not Spanish, and his café was not Spanish. [2] [4]
Jerry Thomas printed two more drinks by Joseph Santini, a Punch and a Pousse Café, but these two are of little importance in historical retrospect. His Crustas, on the other hand, are far more important. Jerry Thomas makes them with brandy, whiskey or gin. The Crustas are Joseph Santini’s variation on the cocktails of the time, and are, as David Wondrich writes, “among the most sophisticated drinks known to the bartender’s art“. [2] Joseph Santini’s variation is not actually a big one, but it packs a punch. He simply added a few squirts of lemon juice to a normal cocktail made “fancy” by the addition of liqueur, but not so much as to make the drink a sour, and gave it a “fancy” garnish of lemon zest and sugar crystals. [1] [2] The liqueur adds depth to the cocktail, and the lemon juice makes it shine. [2] It is important to use only a little lemon juice, because it is only meant to accentuate. [4] We want to agree with this statement. On a trial basis, we first added as much sugar as was necessary to achieve a balanced sweet-sour ratio with 10 ml of lemon juice, as one should normally do. This makes the Brandy Crusta balanced – but it also lacks sparkle. With a little less sugar syrup, on the other hand, there is a slight imbalance that makes it more interesting, a little more acidic. This reminds us of the reconstruction of the Frauenkirche in Dresden. In a TV documentary it was reported that the medieval rules of the stonemasons had been followed and consequently no perfect 90° angles were built. Unconsciously, one notices the difference. The reduced perfection makes the building look more organic and beautiful than it would with perfect angles. It is the same with the Brandy Crusta: with a slight imbalance it becomes more ‘correct’. Only in this way does it get the ‘sparkle’ it should have.
Through this addition of lemon juice, the Brandy Crusta builds a bridge to the punch, and David Wondrich says that one could therefore definitely also call it a kind of punch. [4]
The Brandy Crusta is the first cocktail to which lemon juice was added. [4] It was certainly not immediately successful, but it had its aficionados, and gradually lemon juice was added to cocktails more and more often, until finally, in the 1890s, it was no longer unusual. [4]
The ingredients
If you look at the recipes, there is a lot of confusion, there are many different ingredients, and it is difficult to discover any consistency here. But the statistics are helpful, because they show how a Brandy Crusta has been interpreted. First of all, Jerry Thomas says that the Brandy Crusta is a further development of the cocktail, and we can deduce that – apart from the Crusta rim – it is actually a fancy cocktail with a little lemon juice. Is this reflected in the recipes?
In the first diagram we show – with the exception of the sugar source – whether the ingredients that make a cocktail a cocktail have also been used throughout. Here we look at the use of bitters and citrus. Here we see that, with few exceptions, a Brandy Crusta contains bitters and lemon juice. So the recipes that do not have this we can classify as a degenerated Brandy Crusta.
In the second diagram, we look at the sugar sources. As a rule, these are sugar syrup, which is usually used together with maraschino, curacao or a combination of maraschino and curacao. In addition, there are twelve other ingredients which we have grouped together under the heading “Other”. They are each mentioned less than 10 times in recipes and can therefore be ignored in our consideration. These ingredients are absinthe, pineapple syrup, apricot brandy, Bénédictine, Eau D’Or, strawberry syrup, Goldwasser, grenadine, raspberry syrup (or juice), cherry liqueur, orchard syrup, orgeat and vermouth.
Orchard syrup, according to the Oxford Companion, is a fruit syrup made by boiling down fruit juice, sometimes with the addition of sugar. The main ingredient used is a mixture of apple and pear juice. [7-518]
We can see that, all in all, many ingredients have been used. But that is not a bad thing, because this diversity is very much rooted in the definition of brandy crusta. Jerry Thomas gives us a recipe in 1862, but only indirectly. He writes: „Crusta is made the same as a fancy cocktail, with a little lemon juice and a small lump of ice added.“ Depending on what you mean by a fancy cocktail, the recipe of the crusta also changes. If we take a cocktail as a basis, a Brandy Crusta must contain the basic spirit (brandy), sugar and bitters. The water comes from the ice. This cocktail becomes fancy by adding an additional flavouring (such as the classic additions of absinthe, curaçao or maraschino). Jerry Thomas opted for curaçao. A little lemon juice and the typical crusta garnish of sugar and lemon zest turn this drink into a crusta.
Against this background, if we look at the historical recipes and the ingredients used, we see that most follow this definition, although exceptions are possible. But most use bitters, lemon juice, sugar syrup, curaçao and/or maraschino.
The first recipes up to 1881 still use curaçao – as suggested by Jerry Thomas – and we follow him in our recipe. We assume that Joseph Santini may also have used Curaçao, because Jerry Thomas names him as the originator of the recipe he gave. From 1882 onwards, curaçao is only rarely used and maraschino becomes the preferred ingredient. Modern interpretations again increasingly give preference to curaçao.
We do not want to go further into the recipes, but only to state once again that we have been given a recipe by Jerry Thomas, which probably comes closest to that of Joseph Santini. However, the definition of a Crusta is so broad that anyone can turn another fancy cocktail into a Crusta according to their own taste. The recipes that have been handed down are very creative.
But there seems to be another view of what a crusta is. According to this view, a drink becomes a crusta through the crusta-typical garnish: lemon zest and sugar rim. The drink does not have to be a fancy cocktail. Whether you still want to call it a crusta is up to you. For us, it is no longer a crusta, because it stretches the original definition too far. They are autonomous drinks. This confusion has been around from the beginning, and William Terrington described a crusta in 1869 as a spirit to which you add ice and sugar and garnish it with a large lemon zest. Now this is really no longer a crusta, because he doesn’t even mention the typical sugar rim; rather, he adds the sugar to the spirit.
We have read that the Brandy Crusta is the ancestor of the sidecar. [1] [3] [4] However, if you look at the recipe of a sidecar, you quickly realise that this statement cannot be true. A Sidecar consists of cognac, Triple Sec and lemon juice. It is no longer a variation on a cocktail, because the bitters are missing. Rather, we see in the sidecar a variation of the sours. If you take a Cognac Sour made of Cognac, sugar and lemon juice as a base and make it “fancy” by changing the sugar source, you get a Sidecar.
Sources
Historical recipes
1862 Jerry Thomas: The Bartender’s Guide. und Jerry Thomas: How to Mix Drinks. Seite 52. Brandy Crusta.
Seite 49:
THE COCKTAIL & CRUSTA.
The “Cocktail” is a modern invention, and is generally
used on fishing and other sporting parties, although some
patients insist that it is good in the morning as a tonic.
The “Crusta” is an improvement on the “Cocktail,” and
is said to have been invented by Santina, a celebrated
Spanish caterer.
Seite 52: Brandy Crusta:
(Use small bar glass.)
Crusta is made the same as
a fancy cocktail, with a little
lemon juice and a small lump
of ice added. First, mix the
ingredients in a small tumbler,
then take a fancy red wine-glass,
rub a sliced lemon around the
rim of the same, and dip it in
pulverized white sugar, so that
the sugar will adhere to the
edge of the glass. Pare half a
lemon the same as you would
an apple (all in one piece) so
that the paring will fit in the
wine-glass, as shown in the cut,
and strain the crusta from the
tumbler into it. Then smile.
Seite 50: Fancy Brandy Cocktail.
(Use small bar glass.)
This drink is made the same as the brandy cocktail,
except that it is strained in a fancy wine-glass, and a piece
of lemon peel thrown on top, and the edge of the glass
moistened with lemon.
Seite 50: Brandy Cocktail.
(Use small bar glass.)
3 or 4 dashes of gum syrup.
2 do. bitters (Bogart’s).
1 wine-glass of brandy.
1 or 2 dashes of Curaçoa.
Squeeze lemon peel; fill one-third full of ice, and stir
with a spoon.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 49. Crusta.
The”Cocktail” is a modern invention, and is generally
used on fishing and other sporting parties, although some
patients insist that it is good in the morning as a tonic.
The “Crusta” is an improvement on the”Cocktail,” and
is said to have been invented by Santina, a celebrated
Spanish caterer.
1864 Jerry Thomas: The Bartenders’ Guide. Seite 52. Brandy Crusta.
(Use small bar glass.)
Crusta is made the same as
a fancy cocktail, with a little
lemon juice and a small lump
of ice added. First, mix the
inorredients in a small tumbler,
then take a fancy red wine-glass,
rub a sliced lemon around the
rim of the same, and dip It in
pulverized white sugar, so that
the sugar will adhere to the
edge of the glass. Pare half a
lemon the same as you would
an apple (all in one piece) so
that the paving will fit in the
wine-glass, as shown in the cut,
and strain the crusta from the
tumbler into it. Then smile.
Seite 50. Fancy Brandy Cocktail.
(Use small bar glass.)
This drink is made the same as the brandy cocktail,
except that it is strained in a fancy wine-glass, and a piece
of lemon peel thrown on top, and the edge of the glass
moistened with lemon.
Seite 50. Brandy Cocktail.
(Use small bar glass.)
3 or 4 dashes of gum syrup.
2 do. bitters (Bogart’s).
1 wine-glass of brandy’.
1 or 2 dashes of Curaçoa.
Squeeze lemon peel; fill one-third full of ice, and stir
with a spoon.
1869 William Terrington: Cooling Cups and Dainty Drinks. Seite 191 Crusta of Brandy.
Crusta of Brandy, Whisky, or Gin. — Peel a
lemon to the core, in one large curl; put this in
a goblet; add pounded sugar, brandy, and ice, or
other spirit.
Seite 190:
COCKTAILS are compounds very much used by
“early birds” to fortify the inner man, and by those
who like their consolations hot and strong. “Cock-
tail” is not so ancient an institution as Juleps, &c.,
but, with its next of kin, “Crusta,” promises to
maintain its ground.
1876 Jerry Thomas: The Bartender’s Guide. und Jerry Thomas: How to Mix Drinks. Seite 52. Brandy Crusta.
Seite 49:
THE COCKTAIL & CRUSTA.
The “Cocktail” is a modern invention, and is generally
used on fishing and other sporting parties, although some
patients insist that it is good in the morning as a tonic.
The “Crusta” is an improvement on the “Cocktail,” and
is said to have been invented by Santina, a celebrated
Spanish caterer.
Seite 52: Brandy Crusta:
(Use small bar glass.)
Crusta is made the same as
a fancy cocktail, with a little
lemon juice and a small lump
of ice added. First, mix the
ingredients in a small tumbler,
then take a fancy red wine-glass,
rub a sliced lemon around the
rim of the same, and dip it in
pulverized white sugar, so that
the sugar will adhere to the
edge of the glass. Pare half a
lemon the same as you would
an apple (all in one piece) so
that the paring will fit in the
wine-glass, as shown in the cut,
and strain the crusta from the
tumbler into it. Then smile.
Seite 50: Fancy Brandy Cocktail.
(Use small bar glass.)
This drink is made the same as the brandy cocktail,
except that it is strained in a fancy wine-glass, and a piece
of lemon peel thrown on top, and the edge of the glass
moistened with lemon.
Seite 50: Brandy Cocktail.
(Use small bar glass.)
3 or 4 dashes of gum syrup.
2 do. bitters (Bogart’s).
1 wine-glass of brandy.
1 or 2 dashes of Curaçoa.
Squeeze lemon peel; fill one-third full of ice, and stir
with a spoon.
1878 Leo Engel: American & Other Drinks. Seite 41. Brandy Crusta.
Use small tumbler.
Crusta is made the same way as a Fancy Cocktail, with a little
lemon juice and a small lump of ice added. First mix the ingredients
in a small tumbler, then take a fancy red wine glass, put a
sliced lemon round the rim of the glass, and dip it in powdered
white sugar, so that the sugar will adhere to the edge of the glass;
pare half a lemon, the same as you would an apple (all in one
piece), so that the paring will fit into the wine glass, and strain
Crusta from the tumbler into it.
Seite 40: Fancy Brandy Cocktail.
Use small tumbler.
This drink is made the same as the Criterion Cocktail, except
that it is strained into a fancy wine glass, and a piece of lemon peel
thrown on top, and the edge of the glass moistened with lemon
and dipped in sugar.
Seite 39: Criterion Cocktail.
To inake a splendid bottle of Criterion Cocktail, use the follow-
ing ingredients: – Three-eighths of a bottle of brandy; half a pint
of water; one liqueur glass of Boker’s bitters; one wine glass of
plain syrup; half a liqueur glass of Benedictine. The author has
always used this recipe in compounding the above beverage for
connoisseurs. Whiskey and Gin Cocktails in bottles may be made
by using the above recipe, substituting those liquors in place of
brandy.
Seite 39:
THE Cocktail is quite a modern invention, and is very frequently
used as the “proper beverage” for fishing and other sporting parties,
altho’ugh we have heard of some “weary sufferers” who take it in the
morning as a tonic. The Crusta is thought by some to be an
improvement on the Cocktail, and is said to have been invented by
Santina, a celebrated Spanish caterer.
1880 Leo Engel: American & Other Drinks. Seite 41. Brandy Crusta.
Use small tumbler.
Crusta is made the same way as a Fancy Cocktail, with a little
lemon juice and a small lump of ice added. First mix the ingredients
in a small tumbler, then take a fancy red wine glass, put a
sliced lemon round the rim of the glass, and dip it in powdered
white sugar, so that the sugar will adhere to the edge of the glass;
pare half a lemon, the same as you would an apple (all in one
piece), so that the paring will fit into the wine glass, and strain
Crusta from the tumbler into it.
Seite 40: Fancy Brandy Cocktail.
Use small tumbler.
This drink is made the same as the Criterion Cocktail, except
that it is strained into a fancy wine glass, and a piece of lemon peel
thrown on top, and the edge of the glass moistened with lemon
and dipped in sugar.
Seite 39: Criterion Cocktail.
To inake a splendid bottle of Criterion Cocktail, use the follow-
ing ingredients: – Three-eighths of a bottle of brandy; half a pint
of water; one liqueur glass of Boker’s bitters; one wine glass of
plain syrup; half a liqueur glass of Benedictine. The author has
always used this recipe in compounding the above beverage for
connoisseurs. Whiskey and Gin Cocktails in bottles may be made
by using the above recipe, substituting those liquors in place of
brandy.
Seite 39:
THE Cocktail is quite a modern invention, and is very frequently
used as the “proper beverage” for fishing and other sporting parties,
altho’ugh we have heard of some “weary sufferers” who take it in the
morning as a tonic. The Crusta is thought by some to be an
improvement on the Cocktail, and is said to have been invented by
Santina, a celebrated Spanish caterer.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 47. Brandy Crusta.
Take a nice, clean lemon of the same size as your
wine glass, cut off both ends of it, and peel it the same
as you would an apple, put the lemon peel in the
wine glass, so that it will cover the entire inside of the
glass, and dip the edge of the glass and lemon peel in
pulverized sugar, take your mixing glass and mix as
follows:
3 or 4 dashes of orchard syrup;
1 or 2 dashes of Angostura bitters;
4 or 5 drops of lemon juice;
2 dashes of Marachino;
Three-quarters filled with fine ice;
1 wine glass of brandy;
stir up well with a spoon, strain it into the glass, dress
the top with a little fruit, and serve.
1882 Harry Johnson: New and Improved Bartender’s Manual. Seite 128. Brandy Crusta.
(Gebrauche ein grosses Barglas.)
Man nehme eine schöne, saubere Citrone, ungefähr
in der Grösse unci Umfange eines Weinglases, schneide
beide Enden der Citrone ab mit einem Messer und
schäle dann die ganze Citrone mit einem Schnitt, un-
gefähr wie man einen Apfel schält, dann setze die Ci-
tronenschale in ein hübsches Weinglas und tüpfe das-
selbe mit dem Rande in pulverisirten Zucker, dann
mische Folgendes:
1 Pony-Glas Fruchtsyrup (orchard);
Einhalb Glas fein zerschlagenes Eis;
1 oder 2 dashes Angostura Bitters;
1 dash Citronensaft;
2 dashes Marachino;
Dreiviertel Weinglas Cognac;
mische dieses gut auf mit einem Barloffel, siebe es in
das die Citronenschale enthaltende Weinglas, füge
kleine Stücke Frucht, Ananas, Erdbeeren, Weintrau-
ben zu und servire es.
1884 Albert Barnes: The Complete Bartender. Seite 24. Brandy Crusta.
Use a champagne glass. Peel half of a lemon all in one
piece, dip it in pulverized sugar, and place it so as it will cover
the inside of the glass, put a small quantity of cracked ice in
the bottom of the glass, and then pour in 1/2 wine glass of
Brandy, 3 dashes of Lemon Juice, 1 teaspoonful of sugar,
3 dashes of Bitters, mix with a spoon and serve.
1884 Joseph W. Gibson: Scientific Bar-Keeping. Seite 16. Brandy Crusta.
Crusta is made the same as fancy
cocktails, with a little lemon juice and a small lump of ice
added. Mix the ingredients in a small tumbler, then take a fancy
red wine glass, anoint the rim with lemon juice, and dip it in
pulverized white sugar, so that the sugar will cling to the edge
of the glass. Pare half a lemon the same as you would an
apple (all in one piece), so that the paring will fit in the wine
glass; then strain the crusta into it. (Use small bar glass.)
Seite 7: Brandy Cocktail, fancy:
2 dashes Boker’s (or
Angostura) Bitters; 3 dashes gum syrup; 2 dashes Mar-
aschino; 1 dash absinthe; 1 small piece of the yellow rind of
a lemon, twisted to express the oil; 1 small wine glass of
brandy. Fill glass one-third full of shaved ice; shake well
and strain into a fancy cocktail glass. The flavor is improved
by moistening the edge of the cocktail glass with a piece of
lemon. (Use ordinary bar glass.)
1884 O. H. Byron: The Modern Bartenders’ Guide. Seite 23. Brandy Crusta.
(A large bar glass.)
3/4 of glass filled with fine ice.
3 or 4 dashes gum syrup.
1 or 3 ” Angostura bitters.
1 or 3 ” lemon juice.
2 dashes Maraschino.
1 wine-glass of brandy.
Procure a nice bright lemon the size of your wine-
glass. Peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice of lemon
around the edge, and dip the glass in powdered sugar.
Strain the mixture after being stirred well into this pre-
pared glass. Dress with a little fruit and serve.
1885 Emilie Lebour-Fawssett (Bacchus): New Guide for the Hotel, Bar, Restaurant, Butler and Chef. Seite 140. Brandy Crusta.
Brandy Crusta, Gin crusta, Bourbon crusta, &c.; can all be made by following
the receipt above given.
Seite 139: Crustas, Fixes and Sours.
These drinks are served in green or red hock glasses,
and next to the julep, they are the prettiest (from an artistic
point of view) drinks sold at the bar. You first mix your
ingredients in a small tumbler, or rummer — and when they
are quite ready, you stand the glass in ice, whilst you pare
a lemon, and chat to the customer. You cut it precisely the
same way as you would an apple, round and round in one
piece, with as little of the white pith as possible. Measure
round the glass with the lemon, and cut off sufficient to
line the inside. The whole glass is not lined, only a rim
of lemon placed inside. Having measured the glass lay the
lemon on one side. Rub the edges of the glass, inside and
out with a cut lemon. Dip it in pearl sugar, and it looks
like fine hoar frost on the red or green glass. Now put
in the lemon rind, fixing it so that the drinker will have no
trouble, i. e, lower at the side where the lemon rind joins
— so that the liquid will come clearly from the glass into the
mouth.
A VERY good mixture for a
Crusta
Is as follows : —
Eau D’Or, 1 Small Glass.
Calysaine Bitters, 1/2 Teaspoonful.
Brandy, 1 Liqueur Glass.
Shaved Ice.
Mix these together in a small bar tumbler; stand on the
ice till your crusta glass is fixed and draped; then strain into
it from the tumbler.
1887 Charlie Paul: American and Other Iced Drinks. Seite 22. Brandy Crusta.
Same as 153, substituting brandy for whiskey.
Seite 72:
153 — WHISKEY CRUSTA. S.D.
Fill tumbler with chipped ice; squeeze half a
lemon in; add a teaspoonful of strawberry syrup,
and half a wine-glassful of Bourbon whiskey;
shake well and strain into a wine glass, first
having moistened the outside of the glass and
dipped it into powdered sugar; place a slice of
lemon on top.
1887 Jerry Thomas: The Bar-Tender’s Guide. Seite 26. Brandy Crusta.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker’s bitters.
1 wine-glass of brandy.
2 dashes of Curaçoa.
1 dash lemon juice.
Before mixing the above ingredients, prepare a cock-
tail glass as follows:
Rub a sliced lemon around
the rim of the glass, and dip
it in pulverized white sugar,
so that the sugar will adhere
to the edge of the glass. Pare
half a lemon the same as you
would an apple (all in one
piece) so that the paring will
fit in the wine-glass, as shown
in the cut. Put the above
ingredients into a small whiskey
glass filled one-third full
of shaved ice, shake up well
and strain the liquid into the
cocktail glass prepared as
above directed.
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 43. Brandy Crusta.
(Use a large bar glass.)
Take a nice, clean lemon of the same size as your
wine glass, cut off both ends of it, and peel it the
same as you would an apple, put the lemon peel
in the wine glass, so that it will line the entire
inside of the glass, and dip the edge of the glass
and lemon peel in pulverized sugar, take your
mixing glass and mix as follows:
3 or 4 dashes of Orchard syrup;
1 or 2 dashes of Bitters (Boker’s genuine only);
4 or 5 drops of Lemon juice;
2 dashes of Maraschino;
3/4 of the glass filled with fine ice;
1 wine glass of Brandy;
stir up well with a spoon, strain it into the glass,
dress with a little fruit and serve. (See illustration,
Plate No. 5.)
1888 Harry Johnson: New and Improved Illustrated Bartender’s Guide. Seite 149. Brandy Crusta.
(Gebrauche ein grosses Barglas.)
Man nehme eine schöne, saubere Citrone, ungefähr
in der Grösse und in dem Umfange eines Wein-
glases, schneide beide Enden der Citrone ab und
schäle dann die Citrone, ungefähr wie man einen
Apfel schält, dass die Schale zusammenhängend
bleibt, dann setze die CitronenschaJe in ein hübsches
Weinglas und tauche den Rand in pulverisirten
Zucker, dann mische man wie folgt:
3 oder 4 dashes Orchard Syrup;
1 oder 2 dashes Bitters, (Bokers genuine only);
4 oder 5 Tropfen Citronensaft;
2 dashes Maraschino;
3/4 Glas gefüllt mit Eis;
1 Weinglas Cognac;
mische gut mit einem Barlöffel, seihe es in ein Glas,
mit ein wenig Frucht und servire. – (Siehe Illustra-
tion, Tafel No. 5.)
1888 Harry Lamore: The Bartender. Seite 18. Brandy Crusta.
A large bar glas.
Three-quarters of glass filled with fine ice.
Three or four dashes gum syrup.
One or two dashes Angostura bitters.
One or two dashes lemon juice.
Two dashes Maraschino.
One wine-glass of brandy.
Procure a nice bright lemon the size of your wine-
glass. Peel the rind from it all in one piece; fit it into the
glass, covering the entire inside; run a slice of lemon
around the edge, and dip the glass in powdered sugar;
straln the mixture after being stirred well into this pre-
pared glass Dress with a little fruit and serve.
1889 Jerry Thomas: The Bar-Tender’s Guide. Seite 24. Brandy Crusta.
(Use small bar-glass.)
Take 3 or 4 dashes of gum syrup.
1 dash of Boker’s bitters.
1 wine-glass of brandy.
2 dashes of Curaçoa.
1 dash lemon juice.
Before mixing the above ingredients, prepare a cock-
tail glass as follows:
Rub a sliced lemon around the rim of the glass, and
dip it in pulverized white sugar, so that the sugar will
adhere to the edge of the glass. Pare half a lemon the
same as you would an apple (all in one piece) so that
the paring will fit into the wine-glass. Put the above
ingredients into a small whisky glass filled one-third
full of shaved ice, shake up well and strain the liuid
into the cocktail glass prepared as above directed.
1890 Anonymus: Bowlen und Pünsche zum Manöver- und Feldgebrauch. Seite 103. Brandy Crusta.
(Gebrauche ein großes Barglas.
Man nehme eine schöne, saubere Citrone, unge=
fähr in der Größe und in dem Umfange eines
Weinglases, schneide beide Enden der Citrone ab
und schäle dann die Citrone, ungefähr wie man
einen Apfel schält, daß die Schale zusammen=
hängend bleibt, dann setze die Citronenschale in
ein hübsches Weinglas und tauche den Rand in
pulverisierten Zucker und mische wie folgt: drei
oder vier Schuß Fruchtsirup, ein oder zwei Schuß
Angosturabitter, vier oder fünf Tropfen Citronen=
saft, zwei Schuß Maraschino, dreiviertel Glas
gefüllt mit Eis, ein Weinglas Kognak, mische
gut mit einem Barlöffel, seihe es in ein Glas
mit ein wenig Frucht und seviere.
1891 Anonymus: Wehman’s Bartenders’ Guide. Seite 16. Brandy Crusta.
(Use small bar glass.)
3 or 4 dashes of Gum Syrup.
1 dash of Bitters.
1 wine glass of Brandy.
2 dashes of Curacoa.
1 dash Lemon Juice.
Before mixing the above ingredients, prepare a cocktail glass
as follows:
Rub a sliced lemon around the rim of the glass, and dip it in
pulverized white sugar, so that the sugar will adhere to the
edge of the glass. Pare half a lemon the same as you would an
apple (all in one piece) so that the paring will lit in the wine
glass. Put the above ingredients into a small whiskey glass
filled one-third full of shaved ice, shake up well and strain
cocktail glass prepared as above directed.
Whiskey and Gin Crustas are made in the same manner, using
either of these liquors instead of Brandy.
1892 James Mew & John Ashton: Drinks of The World. Seite 181. Crusta.
The cocktail is a comparatively modern discovery.
In this drink Bogart’s Bitters occupies invariably a
prominent place. The Crusta is an improvement on
the cocktail, and is said to have been invented by
Santlna, a celebrated Spanish caterer. Its differentia
is a small quantity of lemon juice and a little lump of
ice. The sparing of a lemon must also line the glass,
from which feature it probably derives its name.
1892 William Schmidt: The Flowing Bowl. Seite 150. Brandy Crusta.
A mixing-glass,
a little sugar,
a little plain water, enough to dissolve it;
fill the glass 2/3 full of ice,
stir this well;
a drink of brandy; mix again.
Pare a round, clean lemon; place this on the inside of a wine-
glass; strain your mixture into it, and serve.
1895 Bartender’s Association of New York City: Official Hand-Book and Guide. Seite 7. Brandy Crusta.
(Use large bar glass.)
3/4 glass of fine ice.
4 dashes of syrup.
1 dash of Caroni Bitters.
5 drops of lemon juice.
2 dashes of maraschino,
1 wine glass of brandy.
Strain in glass, trim with fruit.
1895 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half full of fine ice; add
three dashes of gum-syrup, two dashes mara-
schino, the juice of a quarter of a lemon, two
dashes Peyschaud or Angostura bitters, and one
jigger brandy; mix. Take a lemon the size of a
fancy sauterne or claret glass; peel the rind
from three-fourths of it all in one piece; fit it into
the glass; moisten the edge of the glass with a
piece of lemon, and dip it into fine sugar, which
gives it a frosted appearance. Strain your mix-
ture into this glass, trim with fruit, and serve.
1895 Herbert W. Green: Mixed Drinks. Seite 17. Brandy Crusta.
Fill large mixing-glass two-thirds full of fine
ice, small spoonful syrup, two dashes Caroni,
bitters, two dashes lemon juice, two dashes Maras-
chino, one jigger brandy. Strain in thin glass;
add fruits of the season.
1895 R. C. Miller: The American Bar-Tender. Seite 45. Brandy Crusta.
(Use small bar glass.)
Crusta is made the same as a fancy cocktail, with a
little lemon juice added. First, mix the ingredients
in a small tumbler, then take a fancy wine-glass, rub a
sliced lemon around the rim of the same, and dip it in
pulverized white sugar, so that the sugar will adhere to
the edge of the glass. Pare half a lemon the same as
you would an apple (all in one piece) so that the par-
ing will fit in the wine-glass, and strain the crusta from
the tumbler into it. Then smile.
Seite 42: The Cocktail and Crusta.
“The “Cocktail is a modern invention, and is gener-
ally used on fishing and other sporting parties, although
some patients insist that it is good in the morning as a
tonic. The “Crusta” is an improvement on the “Cock-
tail,” and is said to have been invented by Santina, a
celebrated Spanish caterer.
1896 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 30. Crustas. Brandy.
CRUSTAS.
The Crusta is commonly supposed to be an improvement
on the Cocktail.
Brandy.
This is made the same as the Fancy Brandy
Cocktail, with a little lemon-juice and a small
lump of ice added. Mix the ingredients in a
small tumbler; then take a fancy red wineglass,
pare half a lemon all in one piece, the paring
to fit the glass, and strain the mixture into
it, having previously frosted the rim of the glass
by damping the edge with lemon and dipping
it in icing sugar.
Seite 26. Fancy Brandy [Cocktail].
This drink is made the same as the Brandy
Cocktail, except that it is strained into a fancy
wineglass, the edge of the glass moistened with
lemon, and dipped in icing sugar, with a piece
of lemon-peel floating on the top.
Seite 24. Brandy [Cocktail]
Put into a small tumbler one wineglass of
brandy; add thirty drops of gum syrup, six
drops of Angostura bitters, and twenty drops
of curaçoa; fill one-third with pounded or
shaved ice, and stir with a spoon or shake well
strain, and put a small piece of lemon-peel on
top.
1896 William Schmidt: Fancy Drinks and Popular Beverages. Seite 48. Brandy Crusta.
A mixing-glass,
a little sugar,
a little plain water, enough to dissolve it;
fill the glass 2/3 full of ice,
stir this well;
a drink of brandy; mix again.
Pare a round, clean lemon; place this on the inside of a wineglass;
strain your mixture into it, and serve.
1898 Joseph L. Haywood: Mixology. Seite 20. Brandy Crusta.
Make the same way as Gin Crusta, using Cognac brandy instead
of gin.
Seite 20: Gin Crusta.
Use champagne glass. Peel half a lemon in one piece as
thin as you can, dip in sifted sugar, place inside the glass to
cover the bottom, put in small cracked ice, then pour in one-
half glass of gin, two dashes of lemon juice, one teaspoonful
of sugar, three dashes of angostura bitters, stir with spoon and
serve.
1899 Chris F. Lawlor: The Mixicologist. Seite 45. Brandy Crust.
(Use small barglass.)
Take 3 or 4 dashes of gumsyrup.
1 dash of Angostura bitters.
1 wineglass of brandy.
2 dashes of curaçoa.
1 dash lemon juice.
Before mixing the above ingredients prepare
cocktail-glass as follows:
Rub a sliced lemon around the rim of the glass,
and dip it in pulverized white sugar, so that the
sugar will adhere to the edge of the glass; pare
half a lemon the same as you would an apple (all
in one piece) so that the paring will fit in the wine-
glass; put the above ingredients into a small whis-
key-glass filled one third full of shaved ice; shake
up well, and strain the liquid into the cocktail-glass,
prepared as above directed.
1899 Niels Larsen: Les boissons américaines. Seite 15. Brandy Crusta.
[A préparer dans un grand gobelet.]
Remplissez aux trois quarts de glace pilée.
Ajoutez:
2 cuillers à café de sirop de sucre;
1 cuiller – jus de citron;
4 gouttes d’angostura;
4 – de marasquin;
1 petit verre à bordeaux de cognac.
Prenez un beau citron de la même largeur
qu’un verre à bordeaux. Enlevez l’écorce d’un seul
morceau et garnissez l’intérieur de ce verre avec.
Humectez le bord du verre avec une tranche de
citron et trempez légèrement dans du sucre en
poudre. Agitez bien votre boisson et passez dans
le verre que vous avez préparé. Ajoutez 3 petites
cerises et servez.
1900 Frank Newman: American-Bar. Seite 30. Brandy Crusta.
Vorre no 6.
Prendre un gobelet en argent, glace pilée:
2 traits d’angostura,
3 traits de marasquin,
3 traits de curaçao,
jus d’un 1/4 de citron,
1/2 verre à liqueur de cognac.
Frapper fortement, verser dans Io verre préparé selon la
notice (page 29); servir.
Seite 29:
PRÉPARATION DU VERRE POUR LES CRUSTA
Prendre un verre no 6, passer légèrement les parois sur
une tranche de citron, tremper le verre dans le sucre en
poudre, ce qui donne une apparence de givre, couper un
zeste de citron assez long pour faire le tour de la paroi inté-
rieure du verre.
1900 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half full of fine ice; add
three dashes of gum-syrup, two dashes mara-
schino, the juice of a quarter of a lemon, two
dashes Peyschaud or Angostura bitters, and one
jigger brandy; mix. Take a lemon the size of a
fancy sauterne or claret glass; peel the rind
from three-fourths of it all in one piece; fit it into
the glass; moisten the edge of the glass with a
piece of lemon, and dip it into fine sugar, which
gives it a frosted appearance. Strain your mix-
ture into this glass, trim with fruit, and serve.
1900 Harry Johnson: The New and Improved Illustrated Bartenders’ Manual. Seite 163. Brandy Crusta.
(Use a large bar glass.)
Take a nice, clean lemon of the same size as your
wine-glass, cut off both ends of it, and peel it in the
same way as you would peel an apple; put the lemon
peel in the wine-glass, so that it will line the entire
inside of the glass, then dip the edge of the glass and
the lemon peel in pulverized sugar; take your mix-
ing glass and mix as follows:
3 or 4 dashes of orchard syrup;
1 or 2 dashes of bitters (Boker’s genuine only);
4 or 5 drops of lemon juice;
2 dashes of maraschino;
3/4 of the glass filled with fine ice;
1 wine-glass of brandy (Martell).
Stir up well with a spoon, strain it into the glass,
dress with a little fruit, and serve (see illustration,
plate No. 5).
1900 James C. Maloney: The 20th Century Guide for Mixing Drinks. Seite 11. Brandy Crusta.
Fill mixing glass two-thirds full fine ice.
1 teaspoonful syrup.
2 dashes Peychaud’s bitters.
1 dash orange bitters.
1 wine glass of brandy.
1 teaspoonful lemon juice.
Stir the above mixture thoroughly, then peel the
rind from a lemon all in one piece, fit it into the
wine glass, covering the entire inside, run a slice
of lemon around the edge of the glass, dip it in
pulverized sugar so that the sugar will adhere to
the edge of the glass; strain the mixture into this
prepared glass and serve.
1900 William T. Boothby: Cocktail Boothby’s American Bartender. #38. Brandy Crusta.
Prepare a stem claret glass by rubbing the rim with a piece of lemon. Then
dip the edge in bar sugar so as to frost the glass. Pare a lemon as you would
an apple, so the peel will all be in one piece; lay the peel in the glass carefully
with a fork or sugar tongs, so it will just fit the interior of the glass. Now
take a medium-size mixing-glass three-quarters full of cracked ice, and add four
drops of Angostura bitters, one dash of gum and a taste of maraschino. Throw
in ajigger of good cognac and a few drops of lime juice, stir thoroughly, strain
into prepared glass, decorate and serve.
1901 J. E. Sheridan: The complete buffet manual. Seite 26. Brandy Crusta.
(Use small bar glass.)
3/4 of a glass filled with shaved ice.
3 or 4 dashes gum syrup,
1 or 2 dashes Angostura or Bolter’s bitters,
1 or 2 dashes lemon juice,
2 dashes Maraschino,
1 wine-glass of brandy.
Procure a nice, bright lemon, the size of your wine
glass; peel the rind from it all in one piece; fit it inti
the glass, covering the entire inside; run a slice of
lemon around the edge, and dip the glass in powdered
sugar. Strain the mixture after being stirred well
into this prepared glass. Ornament with a little fruit
and serve.
1902 Anonymus: Fancy Drinks. Seite 16. Brandy Crusta.
LARGE BAR GLASS.—Half fill with cracked
ice, three dashes gum, two dashes each bitters.
Maraschino and lemon juice, one wineglass brandy.
Peel the rind from a large Iemon about the size of
a wineglass and fit it into inside of glass completely
covering it. Run a piece of lemon around edge
and dip glass into powdered sugar. Mix well and
strain into this glass, dress with fruit and serve.
1902 Anonymus: Fox’s Bartender’s Guide. Seite 23. Brandy Crusta.
Rub a sliced lemon around the rim of a cocktail
glass, and then dip the glass in pulverized white sugar,
so that the sugar will adhere to the edge of the glass.
Pare half a lemon so that the paring will be in one
piece, and then fit the piece in the wine-glass. After
which mix the following ingredients :
Use small bar glass.
Three dashes gum syrup
One dash bitters.
One wine-glass brandy.
Two dashes Curacoa.
One dash lemon juice.
Shake up well and strain in the cocktail glass
which h as been prepared.
1902 Charlie Paul: American and Other Iced Drinks. Seite 14. Brandy Crusta.
Same as 153, substituting brandy for whiskey.
Seite 60:
153 — WHISKEY CRUSTA. S. D.
Fill tumbler with chipped ice; squeeze half a
lemon in; add a teaspoonful of strawberry syrup,
and half a wine-glassful of Bourbon whiskey;
shake well and strain into a wine glass, first having
moistened the outside of the glass and dipped it
into powdered sugar; place a slice of lemon on
top.
1902 Niels Larsen: 156 recettesde boissons américaines. Seite 33. Brandy Crusta.
[A préparer dans un grand gobelet.]
Remplissez aux trois quarts de glace pilée.
Ajoutez:
2 cuillers à café de sirop de sucre;
1 cuiller – jus de citron;
4 gouttes d’angostura;
4 – de marasquin;
1 petit verre à bordeaux de cognac.
Prenez un beau citron de la même largeur
qu’un verre à bordeaux. Enlevez l’écorce d’un
seul morceau et garnissez l’intérieur de ce verre
avec. Humectez le bord du verre avec une tranche
de citron et trempez légèrement dans du sucre
en poudre. Agitez bien votre boisson et passez
dans le verre que vous avez préparé. Ajoutez
3 petites cerises et servez.
1903 Tim Daly: Daly’s Bartender’s Encyclopedia. Seite 50. Brandy Crusta.
Take a lemon and cut off the ends, peel off
the whole rind, and place it inside of a wine
glass; rub a slice of lemon around the edge
of the glass, dip the glass in powdered sugar,
then take your mixing glass and mix as fol-
lows:
2 or 3 dashes of gum syrup.
1 or 2 dashes of bitters (Angostura).
1 or 2 dashes of lime juice.
2 dashes of white curacoa.
1 wine glass of brandy (Hennessey).
Fill the glass with fine ice, mix well with a
spoon, strain into a fancy stem glass, dress
with fruit, and serve.
1903 V. B. Lewis: The Complete Buffet Guide. Seite 26. Brandy Crusta.
(Use small bar glass.)
3/4 of a glass filled with shaved ice.
3 or 4 dashes gum syrup,
1 or 2 dashes Angostura or Boker’s bitters.
1 or 2 dashes lemon juice.
2 dashes Maraschino.
1 wine-glass of brandy.
Procure a nice, bright lemon, the size of your wine-
glass; peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice of
lemon around the edge, and dip the glass in powdered
sugar. Strain the mixture after being stirred well
into this prepared glass. Ornament with a little
fruit, and serve.
1904 Frank Newman: American-Bar. Seite 8. Brandy Crusta.
Prendre le verre no 6, en sucrer les parois en passant
légèrement les bords extérieurs sur une tranche de citron,
tremper le verre dans le sucre en poudre, ce qui donne
une apparence de givre, couper un zeste de citron assez
long pour faire le tour de la paroi intérieure du verre,
une cerise dans le fond ensuite.
Prendre un gobelet en argent, remplir à moitié de glace
pilée :
3 traits d’angostura,
3 traits de marasquin,
3 traits de curaçao,
jus d’un quart de citron,
1 verre à liqueur de cognac.
Adapter un second gobelet, frapper fortement, passer
dans le verre préparé, servir.
1904 Paul E. Lowe: Drinks as They Are Mixed. Seite 25. Brandy Crusta.
Use large bar glass.
Ice, shaved, fill glass 3/4 full.
Gum syrup, 4 dashes.
Angostura or Boker ‘s bitters, 2
dashes.
Lemon juice, 2 dashes.
Maraschino, 2 dashes.
Brandy, 1 wineglass.
Peel the rind in one piece from a
lemon and fit it into a cocktail glass
so as to cover the entire inside; then
moisten the rim of the glass with a
piece of lemon and clip glass into pow-
dered sugar. Stir and strain into the
prepared glass. Dress with fruit and
serve.
1904 Thomas Stuart: Stuart’s Fancy Drinks. Seite 23. Brandy Crusta.
(A large bar glass.)
3/4 of glass filled with fine ice.
3 or 4 dashes gum syrup.
1 or 2 ” Angostura bitters.
1 or 2 ” lemon juice.
2 dashes Maraschino.
1 wine-glass of brandy.
Procure a nice bright lemon the size of your wineglass.
Peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice of lemon
around the edge, and dip the glass in powdered sugar
Strain the mixture after being stirred well into this pre-
pared glass. Dress with a little fruit and serve.
1905 Anonymus: Bebidas americanas. Seite 22. Brandy crusta.
En un recipiente cualquiera se
echa:
Hielo hasta llenar tres cuartos
de dicho recipiente que puede ser
un vaso de tamaño muy grande,
y se añade:
2 cucharaditas de jarabe de
azúcar,
1 cucharadita de zumo de limón
4 gotas de angostura.
4 » de marrasquino,
1 copita de cognac.
Se coge un limón sano y se
monda procurando que toda la
piel salga junta y sin romperse, y
con ella se guarnece el interior de
una copa mediana. Los bordes de
la copa se espolvorean con azú-
car después de haberlos humede-
cido con zumo de limón.
La bebida asi que ha sido bien
removida se vá echando en las
copas así preparadas, añadiendo
tres guindas antes de servirlas.
1905 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock-
tail glass, and then dip the glass in pulverized white
sugar, so that the sugar will adhere to the edge of the
glass. Pare half a lemon so that the paring will be
in one piece, and then fit the piece in the wine-glass.
After which mix the following ingredients;
Use small bar glass.
Three dashes gum syrup.
One dash bitters.
One wine-glass brandy.
Two dashes Curacoa.
One dash lemon juice.
Shake up well and strain in the cocktail glass
which has been prepared.
1906 Anonymus: Dr. Siegbert’s Angostura Bitters. Seite 14. Brandy Crusta.
Mixing glass 2/3 full of fine ice.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
3 dashes syrup.
1 dash orange bitters.
1 wine glass brandy.
3 dashes lemon juice.
Stir thoroughly, peel the rind from a lemon
all in one piece; fit it into the wine glass, cov-
ering the entire inside; rub a slice of lemon
around the top of glass; dip glass into pul-
verized sugar; strain the mixture into this
prepared (tall) glass, and serve.
1906 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half-full of fine ice; add
three dashes of gum-syrup, two dashes mara-
schino,the juice of a quarter of a lemon, two
dashes Peyschaud or Angostura bitters, and one
jigger brandy; mix. Take a lemon the size of a
fancy sauterne or claret glass; peel the rind
from three-fourths of it all in one piece; fit it into
the glass; moisten the edge of the glass with a
piece of lemon, and dip it into fine sugar, which
gives it a frosted appearance. Strain your mixture
into this glass, trim with fruit, and serve.
1907 Charles Smith: Smacks and Smiles. Seite 18. Brandy Crusta.
Use a large bar glass.
3/4 of glass filled with fine ice.
3 or 4 dashes gum syrup.
1 or 3 ” Angostura bitters.
1 or 3 ” lemon juice.
8 dashes Maraschino.
1 wine-glass brandy.
Procure a nice bright lemon the
size of your wine-glass. Peel the
rind from it all in one piece; fit it
into the glass, covering the entire in
side; run a slice of lemon around the
edge, and dip the glass in powdered
sugar. Strain the mixture after be-
ing stirred well into this prepared
glass. Dress with a little fruit and
serve.
1907 Frank Newman: American-bar. Seite 8. Brandy Crusta.
Verre no 6
Prendre le verre no 6, en sucrer les parois en passant
légèrement les bords extérieurs sur une tranche de citron,
tremper le verre dans le sucre en poudre, ce qui donne
une apparenee de givre, couper un zeste de citron assez
long pour faire le tour de la paroi intérieure du verre,
une cerise dans le fond ensuite.
Prendre un gobelet en argent, remplir à moitié de glace
pilée :
3 traits d’angostura,
3 traits de marasquin,
3 traits de curaçao,
jus d’un quart de citron,
1 verre à liqueur de cognac.
Adapter un second gobelet, frapper fortement, passer
dans le verre préparé, servir.
1908 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock-
tail glass, and then dip the glass in pulverized white
sugar, so that the sugar will adhere to the edge of the
glass. Pare half a lemon so that the paring will be
in one piece, and then fit the piece in the wine-glass.
After which mix the following ingredients;
Use small bar glass.
Three dashes gum syrup.
One dash bitters.
One wine-glass brandy.
Two dashes Curacoa.
One dash lemon juice.
Shake up well and strain in the cocktail glass
which has been prepared.
1908 Jacob Abraham Grohusko: Jack’s Manual. Seite 20. Brandy Crusta.
25% of Maraschino
75% brandy
Juice of one lemon
Fill glass with ice.
Shake, strain in glass, and
trim with fruit in season.
1908 William Boothby: The World’s Drinks. Seite 57. Crusta.
Prepare a stem claret-glass by rubbing the rim with a piece of lemon;
then dip the edge in bar sugar, so as to frost the glass. Pare a lemon as you
would an apple, so the peel will all be in one piece; lay the peel in the glass
carefully with a fork or sugar tongs, so it will just fit the interior of the
glass. Now take a medium-size mixing-glass three-quarters full of cracked
ice, and add two drops of Angostura bitters and a flavor of maraschino; throw
in a jigger of good cognac, stir thoroughly, strain into prepared glass and
serve.
1909 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45: Whisky-Crusta.
Befeuchte den Rand eines zierlichen Weinglases mit einer
Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide
die zwei Enden einer sauberen Zitrone, von der Größe und Umfang
des Glases, ab, schäle sie dann mit einem Schnitt so, daß die
Schale in einem Stück bleibt, und lege sie dann in das Weinglas.
(Siehe Abbildung auf Seite 44.) Hierauf fülle ein Barglas zur Hälfte
mit Eis und füge hinzu:
2 Dashes Angostura-Bitters,
1/2 Teelöffel Himbeersaft,
2 Dashes Maraschino,
einige Tropfen Zitronensaft,
1 Cocktailglas amerikanischen Whisky.
Mische alles tüchtig mit einem Barlöffel und seihe es in das Wein-
glas mit der Zitronenschale.
1909 Carlos Golfrin: Manual del cantinero. Seite 221. Brandy crusta.
Echese en un recipiente cualquiera la necesaria can-
tidad de hielo machacado para dejar libre tan sólo una
cuarta parte, y añádase:
Jarabe de azúcar . . . . . . . 8 cucharaditas
Zumo de limón . . . . . . . . 4 –
Bitter angostura . . . . . . . 16 gotas
Marrasquino. . . . . . . . . . 16 –
Coñac . . . . . . . . . . . . . . . 4 copitas
1909 Charlie Paul: American and Other Iced Drinks. Seite 16. Brandy Crusta.
Same as No. 153, substituting brandy for whiskey.
Seite 62:
153 — WHISKEY CRUSTA. S. D.
Fill tumbler with chipped ice; squeeze half a
lemon in; add a teaspoonful of strawberry syrup,
and half a wine-glassful of Bourbon whiskey;
shake well and strain into a wine glass, first having
moistened the outside of the glass and dipped it
into powdered sugar; place a slice of lemon on
top.
1909 George J. Kappeler: Modern American Drinks. Seite 47. Brandy Crusta.
Fill a mixing-glass half full of fine ice; add
three dashes of gum-syrup, two dashes mara-
schino, the juice of a quarter of a lemon, two
dashes Peyschaud or Angostura bitters, and one
jigger brandy; mix. Take a lemon the size of a
fancy sauterne or claret glass; peel the rind
from three-fourths of it all in one piece; fit it into
the glass; moisten the edge of the glass with a
piece of lemon, and dip it into fine sugar, which
gives it a frosted appearance. Strain your mix
ture into this glass, trim with fruit, and serve.
1909 Jacob A. Didier: The Reminder. Seite 73. Brandy Crusta.
Rub a slice of lemon a round the
edge of a cocktail glass; dip the glass
in pulverized sugar; take a lemon,
cut off the ends, peel off the whole
rind, and place it inside the glass;
then take a mixing glass half full of
cracked ice.
2 dashes of gum syrup.
1 dash of Angostura bitters.
2 dashes of curacoa.
1 dash of lemon juice.
1 drink of brandy.
Stir, strain into the cocktail glass,
which has been prepared, and serve
1910 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock-
tail glass, and then dip the glass in pulverized white
sugar, so that the sugar will adhere to the edge of the
glass. Pare half a lemon so that the paring will be
in one piece, and then fit the piece in the wine-glass.
After whixh mix the following ingredients:
Use small bar glass.
Three dashes gum syrup.
One dash bitters.
One wine-glass brandy.
Two dashes Curacoa.
One dash lemon juice.
Shake up well and strain in the cocktail glass
which has been prepared.
1910 E. Moreno: Manual dal cantinero o cocktelero perfecto. Seite 38. Martel Crusta.
Procúrese preparar esta bebida en un vaso grande
y empiécese por mondar un limón de la misma ma-
nera que una pera, procurando que dicho limón
tenga el mismo tamaño de la copa en donde se ha
de servir esta preparación, y tápese, el interior de
la copa con la corteza. Luego, humedézcase el borde
con un limón y rocíesele con un poco de azúcar en
polvo. En el vaso váyase echando cuanto sigue:
Jarabe natural . . . . . . 3 gotas
Bitter Boker . . . . . . . . 2 gotas
Marrasquino . . . . . . . 2 gotas
Jugo de limón . . . . . . 5 gotas
Coñac Martell . . . . . . 1 copita
Mézclese el contenido con una cuchrara, ofrézcase
la bebida en la copa con la corteza de limón y añá-
dasele una frutilla de la estación.
1910 Jacob Abraham Grohusko: Jack’s Manual. Seite 30. Brandy Crusta.
25% of Maraschino
75% brandy
Juice of one lemon
Fill glass with ice.
Shake, strain in glass, and trim with fruit in season.
1910 Rodolph Rose: Toasts Wines and how to serve them. Seite 8. Brandy Crusta.
(Use Small Bar Glass)
Take 3 or 4 dashes of sugar syrup.
1 dash of Angostura Bitters.
1 wine glass of Brandy.
2 dashes Curacao.
1 dash lemon juice.
Before mixing the above ingredients, prepare a cocktail glass
as follows:
Rub a slice o f lemon around the rim of the glass and dip it in
pulverized white sugar so that the sugar will adhere to the edge
of the glass. Pare half a lemon, the same as you would an apple
(all in one piece), so that the paring will fit in the wine glass.
Put the above ingredients in a small whiskey glass, filled one-
third full of shaved ice, shake up well and strain the liquid in
the cocktail glass, prepared as directed above.
1912 Anonymus: Dr. Siegert’s Angostura Bitters. Seite 14. Brandy Crusta.
Mixing glass 2/3 full of fine ice.
2 dashes Dr. Siegert’s Genuine Angostura
Bitters.
3 dashes syrup.
1 dash orange bitters.
1 wine glass brandy.
3 dashes lemon juice.
Stir thoroughly, peel the rind from a lemon
all in one piece; fit it into the wine glass, cov-
ering the entire inside; rub a slice of lemon
around the top of glass; dip glass into pul-
verized sugar; strain the mixture into this
prepared (tall) glass, and serve.
1912 Anonymus: Wehman Bros.’ Bartenders’ Guide. Seite 22. Brandy Crusta.
(Use a small bar glass.)
Two or three dashes of gum syrup,
One dash of bitters,
One wine-glass of brandy,
Two dashes of curacoa,
One dash of lemon juice.
Before mixing the above ingredients, prepare cocktail
glass as follows: Rub a sliced lemon around the rim of the
glass, and dip it in pulverized white sugar, so that the sugar
will adhere to the edge of the glass. Pare half a lemon the
same as you wouid an apple (all in one piece), so that the
paring will fit in the wine glass. Put the above ingredients
into a small whiskey glass filled one-third full of shaved ice,
shake up well and strain the Jiquiu into the cocktail glass,
prepared as above directed.
1912 Charles S. Mahoney: The Hoffman House Bartender’s Guide. Seite 162. Brandy Crusta.
Rub a sliced lemon around the rim of a cock-
tail glass, and then dip the glass in pulverized white
sugar, so that the sugar will adhere to the edge of the
glass. Pare half a lemon so that the paring will be
in one piece, and then fit the piece in the wine-glass.
After which mix the following ingredients:
Use small bar glass.
Three dashes gum syrup.
One dash bitters.
One wine-glass brandy.
Two dashes Curacoa.
One dash lemon juice.
Shake up well and strain in the cocktail glass
which has been prepared.
1912 Charlie Paul: American and Other Iced Drinks. Seite 16. Brandy Crusta.
Same as No. 153, substituting brandy for whiskey.
Seite 62:
153 — WHISKEY CRUSTA. S. D.
Fill tumbler with chipped ice; squeeze half a
lemon in; add a teaspoonful of strawberry syrup,
and half a wine-glassful of Bourbon whiskey;
shake well and strain into a wine glass, first having
moistened the outside of the glass and dipped it
into powdered sugar; place a slice of lemon on
top.
1912 Ignacio Doménech: El Arte del cocktelero europeo. Seite 13. Brandy crusta-cocktail.
Se prepara de igual forma que en la receta an-
terior, poniendo la misma cantidad de Brandy en
lugar de la misma cantidad de gin.
Asimismo puede prepararse con whisky.
Das vorherige Rezept:
Gin crusta cocktail (27)
(PREPARARLO EN lJN ORAN VASO DE CRiSTAL)
El jugo de un limón dentro de un vaso.
Una copita de licor gin.
Una copita de jarabe de goma.
Una docena de gotas de curaçao.
Seis gotas de bitters.
Una buena cucharada de hielo picado.
Remuévase bien, y se vierte dentro de copa ó
copas de cocktails de color rojo ó verde ligero;
humedeciendo los bordes con limón pasado por
azúcar en polvo; y, por último, se pone una corte-
za de limón cortada finísimamente en forma de
espiral, colocándolo de forma que ocupe desde el
borde al fondo de cada copa.
1912 John H. Considine: The Buffet Blue Book. #28. Brandy Crusta.
Mixing glass 2-3 full of fine ice; 2 dashes
Abbott’s Bitters, 3 dashes syrup, 1 dash orange
bitters, 1 wine glass brandy, 3 dashes
lemon juice. Stir thoroughly, peel the rind
from a lemon all in one piece; fit it into
the wine glass, covering the entire inside;
rub a slice of lemon around the top of
glass; dip it into pulverized sugar; strain
the mixture into this prepared (tall) glass
and serve.
1912 Niels larsen: 156 recettes de boissons américaines. Seite 33. Brandy Crusta.
[A préparer dans un grand gobelet.]
Remplissez aux trois quarts de glace pilée.
Ajoutez:
2 cuillers à café de sirop de sucre;
1 cuiller – jus de citron;
4 gouttes d’angostura;
4 – de marasquin;
1 petit verre à bordeaux de cognac.
Prenez un beau citron de la même largeur
qu’un verre à bordeaux. Enlevez l’écorce d’un
seul morceau et garnissez l’intérieur de ce verre
avec. Humectez le bord du verre avec une tranche
de citron et trempez légèrement dans du sucre
en poudre. Agitez bien votre boisson et passez
dans le verre que vous avez préparé. Ajoutez
3 petites cerises et servez.
1912 William Boothby: The World’s Drinks. Seite 57. Crusta.
Prepare a stem claret-glass by rubbing the rim with a piece of lemon;
then dip the edge in bar sugar, so as to frost the glass. Pare a lemon as you
would an apple, so the peel will all be in one piece; lay the peel in the glass
carefully with a fork or sugar tongs, so it will just fit the interior of the
glass. Now take a medium-size mixing-glass three-quarters full of cracked
ice, and add two drops of Angostura bitters and a flavor of maraschino; throw
in a jigger of good cognac, stir thoroughly, strain into p repared glass and
serve.
1913 Bartender’s Association of America: Bartender’s Manual. Seite 17. Brandy Crusta.
(A large bar glass.) glass of
fine ice; 3 or 4 dashes of gum syrup; 1 or 2 dashes
of Angostura bitters; 1 or 2 dashes of lemon juice;
2 dashes of maraschino; 1 wineglass of brandy.
Procure a nice, bright lemon the size of your wine-
glass. Peel the rind from it all in one piece; fit it
into the glass, covering the entire inside; run a
slice of lemon around the edge and dip the glass
in powdered sugar. Strain the mixture, after being
stirred well, into the prepared glass. Dress with a
little fruit.
1913 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45. Whisky-Crusta
Befeuchte den Rand eines zierlichen Weinglases mit einer Scheibe
Zitrone und tauche ihn in feinen Zucker. Darauf schneide die zwei
Enden einer sauberen Zitrone, von der Größe und Umfang des Glases,
ab, schäle sie dann mit einem Schnitt so, daß die Schale in einem Stück
bleibt, und lege sie dann in das Weinglas. (Siehe Abbildung auf S. 44.)
Hierauf fülle ein Barglas zur Hàlfte mit Eis und füge hinzu:
2 Dashes Angostura-Bitters,
1/2 Teelöffel Himbeersaft,
2 Dashes Maraschino,
einige Tropfen Zitronensaft,
1 Cocktailglas amerikanischen Whisky.
Mische alles tüchtig mit einem Barlöffel und seihe es in das Weinglas
mit der Zitronenschale
1913 Hans Schönfeld & John Leybold: Lexikon der Getränke. Seite 29. Brandy-Crusta.
Wie Rum-Crusta, gebrauche Cognac, an-
statt Rum.
Seite 208: Rum-Crusta.
Mischglas mit 3—4 Stck. Eis, füge hinzu:
1 Likörglas Ananas-Sirup, 1 Likörglas Citronen-Sirup,
2 Spritzer Angostura, 1 Cocktailglas Jamaica-Rum,
rühren, in das vorgerichtete Crustaglas seihen.
Seite 286: Crustas.
Zu dem Crusta verwende man ein schön geformtes Wein-
glas. Der Rand desselben wird mit Citronensaft befeuchtet
und dann in Staubzucker getaucht, so daß derselbe daran
haften bleibt. — Einer sauberen, der Größe des Glases ent-
sprechenden Citrone werden beide Enden abgeschnitten und
dann dieselbe in einem Stück geschält. Die Schale wird auf-
recht in das Glas gestellt, worauf dann die entsprechend zu-
bereiteten Mischungen ins Glas geseiht werden.
1913 Harry Montague: The Up-To-Date Bartenders’ Guide. Seite 14. Brandy Crusta.
Fill large bar glass 3/4 full shaved ice.
4 dashes gum syrup.
2 dashes Boker’s or Angostura bitters.
2 dashes Maraschino.
2. dashes lemon juice.
1 jigger brandy.
Moisten the edge of a cocktail glass with
lemon juice and dip it lightly in powdered sugar.
Peel a whole lemon in one piece and fit this into
the glass so as to entirely cover the inside. Stir;
strain into prepared glass; decorate and serve.
1913 Jacques Straub: A Complete Manual of Mixed Drinks. Seite 87. Brandy Crusta.
1/4 Jigger Maraschino.
3/4 Jigger Brandy.
1 Dash Lemon Juice.
Shake, strain and dress with Fruit.
1914 Anonymus: The Art of Mixing Them. Seite 14. Brandy Crusta.
(A large bar glass.) 3/4 glass of fine ice; 3 to 4
dashes of gum syrup; 1 or 2 dashes of Angostura
bitters; 1 or 2 dashes of lemon juice, 2 dashes
of maraschino; 1 wineglass of brandy. Procure
a nice, bright lemon the size of your wineglass.
Peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice
of lemon around the edge and dip the glass in
powdered sugar. Strain the mixture, after being
stirred well, into the prepared glass. Dress with
a little fruit.
1914 Jacques Straub: Drinks. Seite 69. Brandy Crusta.
1/4 jigger maraschino.
3/4 jigger brandy.
1 dash lemon juice.
Shake, strain and dress with fruit.
1915 John B. Escalante: Manual del cantinero. Seite 6. Brandy Crusta.
(Brandi crusta)
USE LA GINCOTELERA Y UN VASO MEDIANO
Primeramente frótese una rebanada de limón sobre
el borde del vaso, bordes que se polvorearán con azúcar,
para que el azúcar quede en ellos. Entonces, tómese un li-
món grande, móndesele procurando que toda la piel sal-
ga en un trozo, guarnézcase con ella el interior del vaso,
entonces échese en la gincotelera la necesaria cantidad de
hielo fino para mediarla y agrégurse:
Sirope de goma . . . . . . . . . . Unas gotas.
Angosturas . . . . . . . . . . . . . Unas gotas.
Curaçao . . . . . . . . . . . . . . . Unas gotas.
Coñac . . . . . . . . . . . . . . . . . 1 copa mediana.
Agítese bien hasta que esté bien frappé, cuélese en el
vaso que se tiene preparado, póngase una poca fruta va-
riada por arriba, y sírvase.
1916 Charlie Paul: American and Other Iced Drinks. Seite 16. Brandy Crusta.
Same as No. 153, substituting brandy for
whiskey.
Seite 60:
153 — WHISKEY CRUSTA. S. D.
Fill tumbler with chipped ice; squeeze half a
lemon in; add a teaspoonful of strawberry syrup,
and half a wine-glassful of Bourbon whiskey;
shake well and strain into a wine glass, first
having moistened the outside of the glass and
dipped it into powdered sugar; place a slice of
lemon on top.
1916 Jacob Abraham Grohusko: Jack’s Manual. Seite 105. Brandy Crusta.
25% Maraschino
75% Brandy
1/2 glass of cracked ice.
Stir and strain.
1917 Jacob A. Didier: The Reminder. Seite 73. Brandy Crusta.
Rub a slice of lemon around the
edge of a cocktail glass; dip the glass
in pulverized sugar; take a lemon,
cut off the ends, peel off the whole
rind, and place it inside the glass;
then take a mixing glass half full of
cracked ice.
2 dashes of gum syrup.
1 dash of Angostura bitters.
2 dashes of curacoa.
1 dash of lemon juice.
1 drink of brandy.
Stir, strain into the cocktail glass,
which has been prepared, and serve
1920 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45. Whisky-Crusta.
Befeuchte den Rand eines zierlichen Weinglases mit einer
Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide
die zwei Enden einer sauberen Zitrone, von der Größe und Umfang
des Glases, ab, schäle sie dann mit einem Schnitt so, daß die
Schale in einem Stück bleibt, und lege sie dann in das Weinglas.
(Siehe Abbildung auf Seite 44.) Hierauf fülle ein Barglas zur Hälfte
mit Eis und füge hinzu:
2 Dashes Angostura-Bitters,
1/2 Teelöffel Himbeersaft,
2 Dashes Maraschino,
einige Tropfen Zitronensaft,
1 Cocktailglas amerikanischen Whisky.
Mische alles tüchtig mit einem Barlöffel und seihe es in das Wein-
glas mit der Zitronenschale.
1920 Ferruccio Mazzon: Guida del barman. Seite 94. Brandy Crusta.
Riempite il bicchierone a metà di pezzetti
di ghiaccio:
3 cucchiaini di zucchero in polvere
2 cuchiaini di succo di limone
1 cucchiaino di sciroppo di Lamponi
2 goccie di Maraschino
5 goccie di Angostura
1 bicchiere a madera di Cognac.
Rimescolate bene e passate con l’aiuto del
cuchiaio nel suddello biechiere ornandolo
con 2 ciliegie e paglie.
1920 Niels Larsen: 156 Recettes de boissons américaines. Seite 33. Brandy Crusta.
[A préparer dans un grand gobelet.]
Remplissez aux trois quarts de glace pilée.
Ajoutez:
2 cuillers à café de sirop de sucre;
1 cuiller – jus de citron;
4 gouttes d’angostura;
4 – de marasquin;
1 petit verre à bordeaux de cognac.
Prenez un beau citron de la même largeur
qu’un verre à bordeaux. Enlevez l’écorce d’un
seul morceau et garnissez l’intérieur de ce verre
avec. Humectez le bord du verre avec une tranche
de citron et trempez légèrement dans du sucre
en poudre. Agitez bien votre boisson et passez
dans le verre que vous avez préparé. Ajoutez
3 petites cerises et servez.
1921 Adolphe Torelli: Guide du barman. Seite 30. Brandy Crusta.
Préparation du verre pour
Crustas: Prendre un citron de la grosseur suf-
fisante pour garnir l’intérieur d’un verre à bor-
deaux, enlever’ l’écorce avec un couteau sans la
déchirer, la placer dans un verre à bordeaux,
jusqu’à un centimètre du bord environ. Passer
un morceau de citron sur le bord du verre,
le tremper dans du sucre en poudre pour lui
donner le collier givré, mettre deux cerises au
fond du verre, et y verser les boissons suivantes:
Préparer dans shaker avec glace pilée: demi
cuillère è café de sucre en poudre, deux traits
angostura, deux traits de marasquin, le jus d’un
demi citron, demi verre à madère de bon cognac,
agiter et passer dans le verre préparé ocmme
il a été indiquer ce-dessus.
1921 Victor Hugo Himmelreich: American Drinks. Seite 33. Brandy Crusta.
CRUSTA
ist ein ausgesprochenes Damen-Getränk, welches be-
sonderer Ausstattung verlangt. Man feuchte den Rand
eines Crustaglases (siehe Abbildung) mit einem
kleinen Stück Citrone so an, dass der Rand des
Glases gleichmässig angefeuchtet ist, lege sodann das
angefeuchtete Glas in Staubzucker hinein, so dass
der sich bildende Zuckerrand gleichmässige Form hat.
In dieses wird sodann die Mischung behutsam hinein-
geseiht.
BRANDY.
Lege in das Mischglas einige Stückchen klares Eis,
füge hinzu 1 Likörglas Ananas Sirup, 2 Schuss Ci-
tronensaft, 1 Schuss Angostura, 1 Cocktailglas Brandy
(Cognac) tüchtig rühren und in das vorbereitete Crusta-
glas seihen.
1922 Anonymus: Quelques recettes pour boissons américaines. Seite 25. Brandy Crusta.
Verre no 6.
Prendre le verre no 6, en sucrer les parois en passant
légèrement les bords extérieurs sur une tranche de
citron, tremper le verre dans le sucre en poudre, ce qui
donne une apparence de givre, couper un zeste de citron
assez long pour faire le tour de la paroi intérieure du
verre, puis une cerise dans le fond.
Prendre un gobelet en argent, remplir à moitié de glace
pilée:
3 traits d’ANGOSTURA BOLS,
3 traits de MARASQUIN BOLS,
3 traits de CURAÇAO BOLS,
Jus d’UN QUART DE CITRON,
verre à liqueur de COGNAC GIRARD.
Adapter un second gobelet, frapper fortement, passer
dans le verre préparé, servir.
1922 W. Slagter: Hoe makt men american plainen fancy drinks. Seite 56. Brandy Crusta.
178. Inleiding.
De Crusta wordt bereid als volgt:
De randen der glazen worden versierd met man-
darijn- sinaasappel- of citroenschillen, welke
zeer dun, ongeveer 2 c.M. breed afgeschild worden.
Deze schil moet pasklaar zijn voor het glas en
steekt 1 c.M. boven de rand uit. Vooraf heeft
men de buitenkant van de schil vochtig ge-
maakt, en daarna goed in de poedersuiker gerold.
Dit is dan de eigenlijke crusta. Voor deze drank
gebruikt men gewoonlijk lange smalle, op voet
staande glazen. De samenstelling is bij elke drank
dezelfde.
Eerst de drank – dan voorzichtig de crusta er
opleggen.
179. Brandy Crusta.
1 Pijpglaasje Citroensiroop
1 Pijpglaasje Citroensap
3 Druppen Angostura
5 Druppen Marasquin
1/2 Portglas Cognac.
Aanvullen met fijn geschrapt ijs. In het
midden garneeren met vruchtjes. En de
Crusta opleggen.
1923 Harry McElhone: „Harry“ of Ciro’s ABC of Mixing Cocktails. Seite 20. Brandy Crustas.
Take a small wineglass, moisten the rim with
lemon, dip rim of glass into castor sugar, which
action gives the glass a frosted appearance. Cut
the rind of a half a lemon the same as you would
peel an apple, then fit into your prepared glass.
Then pour into your shaker 1 teaspoonful Sugar
or Gomme Syrup, 3 dashes of Maraschino, 3 dashes
of Angostura Bitters, Juice of a 1/4 Lemon, 1 glass
Brandy. Shake well, pour into your glass, and
add fruit.
1923 P. Dagouret: Le Barman Universel. Seite 34. Crustas.
Petite boisson — short drink — proche parente du
cocktail, à servir dans un verre à Bordeaux décoré
comme suit:
Peler un citron, ou moitié d’un gros citron, en la-
nière spirale, d’une seule pièce, que vous placerez dans
le verre n° 7 de façon à garnir l’intérieur de ce verre
jusqu’à un centimètre au-dessous du bord. Humecter ce
bord au citron et le givrer dans le sucre en poudre.
Veiller à ce que l’écorce du citron ne dépasse pas le
bord du verre qui deviendrait un verre baveur quand
on boirait.
Mettre une ou deux cerises dans le fond du verre,
sur le zeste de citron et verser dessus l’une des com-
positions suivantes:
1923 P. Dagouret: Le Barman Universel. Seite 34. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée.
1 cuiller à bouche sucre en poudre ou sirop.
1 cuiller à bouche jus de citron.
2 traits angostura, 2 traits curaçao.
3/4 verre à madère de cognac.
Fermer le shaker. Frapper. Passer dans le verre n° 7
préparé comme indiqué plus haut.
1924 A. Brehmer: Das Mixerbuch. Seite 128. Crusta.
Man menge in einem auf Eis stehenden
Becher 1 kleines Glas voll Goldwasser, 1/2 Teelöffel voll
Caliprya-Bitter mit 1 Likörglas voll Kognak und gieße
die Mischung in ein mit geschabtem Eis gefülltes Glas,
das innen mit der zusammenhängenden Schale einer Zi-
trone umlegt ist.
1924 A. Brehmer: Das Mixerbuch. Seite 128. Brandy Crusta.
Man menge in einem auf Eis stehen-
den Becher 3—4 Spritzer Orchard-Sirup, 1—2 Spritzer
Bittern, 4—5 Tropfen Zitronensaft und 2 Spritzer Ma-
raschino mit 1 Weinglas voll Kognak, gieße die Mi-
schung in ein mit geschabtem Eis gefülltes Glas, das
innen mit der zusammenhängenden Schale einer Zitrone
umlegt ist, verziere das Glas mit Früchten und richte
mit Strohhalm an.
1924 A. Brehmer: Das Mixerbuch. Seite 129. Brandy Crusta (2).
Man löse in einem Becher etwas
Zucker mit etwas Wasser auf, fülle den Becher 2/3 voll
mit Eis, gieße 1 Weinglas voll Brandy zu, schüttle gut
durch, seihe die Mischung in ein Glas, das innen mit der
zusammenhängenden Schale einer Zitrone umlegt ist,
und richte an.
1924 Antonio (Tony) Fernández: Manual del barman. Seite 60. Brandy Crusta.
Humedézcase con una rebana-
da de limón el borde de una copa de Cocktail y
sumérjase ésta en azúcar impalpable, de modo
que el borde quede cuboerto formando una coro-
na. Móndese la mitad de un limón de corteza lim-
pia, de modo que salga toda en un pieza y coló-
quese en la copa con la parte ancha hacia arriba;
en un vaso grande mézclese lo siguiente: media
cucharadita de Horchata, un chorro de juego de li-
món, un chorro de Maraschino, uno de Bitter de
Angostura, algunos trozos de hielo y una copa
de Cognac. Revuélvase bien y sírvase colado en la
copa ya preparada.
1924 Carlo Beltramo: Carlo’s Cocktails et boissons américaines. Seite 52. Crustas.
Les Crustas se font généralement avec du
Gin, Whisky, Brandy (Cognacs) Rhum, etc.
Tous se préparent de la même façon et ils
portent le nom de la liqueur ou du vin de
dessert dont on se sert comme base. Le verre
à Crustas est im verre à vin moyen.
Le mélange se prépare toujours dans un
shaker à moitié rempli de glace : 1 cuillerée à
thé de sirop de sucre, 1 cuillerée à thé de
marasquino, quelques gouttes d’angostura
(bitter), le jus d’un quart de citron, un verre
à vermouth de Gordon gin. — Bien secouer
le tout et verser dans le verre que vous aurez
préparé auparavant de la façon suivante:
Coupez les deux bouts d’un citron avec lesquels
vous humecterez le bord du verre, que vous
passerez ensuite légèrement dans du sucre en
poudre. Coupez ensuite l’écorce du citron qui
vous reste, comme si vous épluchiez une
pomme, en ayant soin de ne pas casser l’é-
corce; mettez ensuite cette écorce dans l’in-
térieur du verre de façon à couvrir presque
les parois du verre et versez le mélange, puis
garnissez avec quelques fruits de saison. Ser-
vir avec une cuiller.
1925 Carl A. Seutter: Der Mixologist. Seite 45. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Seite 45: Whisky-Crusta.
Befeuchte den Rand eines zierlichen Weinglases mit einer
Scheibe Zitrone und tauche ihn in feinen Zucker. Darauf schneide
die zwei Enden einer sauberen Zitrone, von der Größe und Umfang
des Glases, ab, schäle sie dann mit einem Schnitt so, daß die
Schale in einem Stück bleibt, und lege sie dann in das Weinglas.
(Siehe Abbildung auf Seite 44.) Hierauf fülle ein Barglas zur Hälfte
mit Eis und füge hinzu:
2 Dashes Angostura-Bitters,
1/2 Teelöffel Himbeersaft,
2 Dashes Maraschino,
einige Tropfen Zitronensaft,
1 Cocktailglas amerikanischen Whisky.
Mische alles tüchtig mit einem Barlöffel und seihe es in das Wein-
glas mit der Zitronenschale.
1926 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 24. Brandy Crustas.
Take a small wineglass, moisten the rim with
lemon, dip rim of glass into castor sugar, which
action gives the glass a frosted appearance. Cut
the rind of a half a lemon the same as you would
peel an apple, then fit into your prepared glass.
Then pour into your shaker 1 teaspoonful Sugar
or Gomme Syrup, 3 dashes of Maraschino, 3 dashes
of Angostura Bitters, Juice of a 1/4 Lemon, 1 glass
Brandy. Shake well, pour into your glass, and
add fruit.
1926 W. Slagter: Cocktails. Seite 88. Brandy Crusta.
278. Inleiding.
De Crusta wordt bereid als volgt:
De randen der glazen worden versierd met
mandaryn-, sinaasappel- of citroenschillen, welke
zeer dun, ongeveer 2 c.M. breed afgeschild
worden. Deze schil moet pasklaar zijn voor het
glas en steekt 1 c.M. boven den rand uit. Vooraf
heeft men den buitenkant van de schil vochtig ge-
maakt en daarna goed in de poedersuiker gerold.
Dit is dan de eigenlijke crusta. Voor deze drank
gebruikt men gewoonlijk lange smalle, op voet
staande glazen. De samenstelling is bij elke drank
dezelfde.
Eerst de drank – dan voorzichtig de crusta er
opleggen.
279. Brandy Crusta.
1 Pijpglaasje Citroensiroop
1 Pijpglaasje Citroensap
3 Druppen Angostura
5 Druppen Marasquin
1/2 Portglas Cognac.
Aanvullen met fijn geschrapt ijs. In het
midden garneeren met vruchtjes. En de
Crusta opleggen.
1927 Adolphe Torelli: American Drinks Dictionary. Seite 31. Brandy Crusta.
Préparation du verre:
Prendre un citron de la grosseur suffisante pour
garnir l’intérieur d’un verre à bordeaux, enlever
l’écorce avec un couteau sans la déchirer, la placer
dans un verre à bordeaux après a voir passé un
morceau de citron sur le bord du verre et l’avoir
trempé dans du sucre en poudre pour lui faire
le collier givré; mettre une cerise macérée à l’Eau·
de-vie au fond du verre et y verser la boissan sui-
vante:
Préparer dans un shaker avec de la glace pilée
une demi-cuillère à café de sucre en poudre, deux
traits d’Angostura, deux traits de Marasquin, une
cuillère à café de jus de citron, un demi-verre à
madère de bon Cognac, agiter et passer dans le
verre préparé comme il a été indiqué ci-dessus.
1927 Frederick Davies & Seymour Davies: Drinks of All Kinds. Seite 30. Brandy Crusta.
CRUSTAS.
The Crusta is commonly supposed to be an improve-
ment on the Cocktail.
Brandy.
This is made the same as the Fancy Brandy
Cocktail, with a little lemon-juice and a small
lump of ice added. Mix the ingredients in a
small tumbler; then take a fancy red wineglass,
pare half a lemon all in one piece, the paring
to fit the glass, and strain the mixture into
it, having previously frosted the rim of the glass
by damping the edge with lemon and dipping
it in icing sugar.
Seite 26: Fancy Brandy [Cocktail].
This drink is made the same as the Brandy
Cocktail, except that it is strained into a fancy
wineglass, the edge of the glass moistened with
lemon, and dipped in icing sugar, with a piece
of lemon-peel floating on the top.
Seite 24: Brandy [Cocktail].
Put into a small tumbler one wineglass of
brandy; add thirty drops of gum syrup, six
drops of Angostura bitters, and twenty drops
of curaçoa; fill one-third with pounded or
shaved ice, and stir with a spoon or shake well;
strain, and put a small piece of lemon-peel on
top.
1927 Harry McElhone: Barflies and Cocktails. Seite 13. Brandy Crustas.
Take a small wineglass, moisten the rim with lemon, dip
rim of glass into castor sugar, which action gives tbe glass a
frosted appearance. Cut the rind of a half a lemon the same
as you would peel an apple, then fit into your prepared glass.
Then pour into your shaker 1 teaspoonful Sugar or Gomme
Syrup, 3 dashes of Maraschino, 3 dashes of Angostura Bit-
ters, Juice of a 1/4 Lemon, 1 glass Brandy. Shake well,
pour into your glass, and add fruit.
1927 Jean Lupoiu: 370 recettes de cocktails. Seite 17. Brandy Crustas.
Prendre un citron de grosseur suffisante,
enlever l’écorce sans la déchirer, de façon
à pouvoir garnir tout l’intérieur d’un verre
à Bordeaux.
Passer un morceau de citron sur le bord
du verre afin de l’humecter, le tremper
dans le sucre en poudre pour lui donner
le collier de givre.
Mettre un ou deux bigarreaux dans le
fond du verre et verser la boisson suivante:
1 cuiller sucre, 3 jets Marasquin, 3 jets
Angostura, le jus d’un citron, 1 verre Co-
gnac.
Bien agiter dans le gobelet en argent
et verser dans le verre préparé d’avance.
Servir avec des pailles.
1927 Paul Fouassier: Pour le destillateur. Seite 95. Crusta.
Ce mélange est eomposé de:
Brandy, whisky ou gin . . . . . . . 70 p. 100
Jus de citron . . . . . . . . . . . . . . . 10 –
Sucre . . . . . . . . . . . . . . . . . . . . . 20 –
On poudre le sucre sur la paroi mouillée du verre
que l’on recouvre d’un morceau decorce de citron
assez grand pour former anneau, et qui doit rester
adhérent au verre contenant le liquide.
1927 Paul E. Lowe: Drinks. Seite 29. Brandy Crusta.
Fill large bar glass 3/4 full shaved
ice.
4 dashes gum syrup.
2 dashes Boker’s or Angostura bit-
ters.
2 dashes Maraschino.
2 dashes lemon juice.
1 jigger brandy.
Prepare a cocktail glass in the fol-
lowing manner: Moisten the edge of
the glass with lemon juice and dip it
lightly in powdered sugar. Peei a
whole lemon in one whole piece and
fit this into the glass so as to entirely
cover the inside. Stir well; strain into
prepared cocktail glass; dress with
fruit and serve.
1927 Piero Grandi: Cocktails. Seite 67. Brandy Crustas.
Prenez un petit verre à vin, mouillez le bord
avec du ci tron, trempez les bords dans du su-
cre cristallisé, cette action donne au verre une
apparence de givré. Epluchez un demi citron
de même que l’on épluche une pomme, et aju-
stez cette épluchure dans le verre. Mettez dans
le shaker une cuillerée à thé de sucre ou de Si-
rop de Gomme, 3 gouttes de Maraschino 3
gouttes d’Angouslura Bitters, jus d’un quart de
citron, un verre de Brandy. Mélangez bien, ver-
sez dans le petit verre à vin, et ajoutez fruits.
1928 Jerry Thomas: The Bon Vivant’s Companion. Seite 62: Brandy Crusta.
Use small bar glass
Crusta is made the same as a fancy cocktail, with a little
lemon juice and a small lump of ice added. First, mix the
ingredients in a small tumbler, then take a fancy red wine-
glass, rub a sliced lemon around the rim of the same, and
dip it in pulverized white sugar, so that the sugar will adhere
to the edge of the glass. Pare half a lemon the same as you
would an apple (all in one piece) so that the paring will fit
in the wineglass, and strain the crusta from the tumbler into
it. Then smile.
Seite 62: Crusta:
THE crusta is an improvement on the cocktail, and is
said to have been invented by Santina, a celebrated Spanish
caterer.
Seite 51: Fancy Brandy Cocktail:
Use small bar glass
This drink is made the same as the brandy cocktail, except
that it is strained in a fancy wineglass, and a piece of lemon
peel thrown on top, and the edge of the glass moistened
with lemon.
Seite 51: Brandy Cocktail:
Use small bar glass
Three or four dashes of gum One wineglass of brandy.
syrup. One or two dashes of cura-
Two or three dashes of bit- çao.
ters.
SQUEEZE lemon peel; fill one-third full of ice, and stir with
a spoon.
1928 Pedro Chicote: Cocktails. Seite 249. Brandy=Crusta.
Prepárese en cocktelera:
2 ó 3 pedacitos de hielo.
1/4 de copita de licor de marrasquino.
3/4 – – de coñac.
Unas gotas de jugo de limón.
Bátase muy bien, cuélese, adórnese de fruta y
sírvase en copa preparada como’ el gin=crusta.
Seite 250: Gin=Crusta.
En una cocktelera se ponen:
3 ó 4 pedacitos de hielo picado.
5 gotas de marrasquino.
5 de Angostura bitters.
1 cucharada de las de café de jarabe de goma.
1 – – de jugo de limón.
1 copita de dry gin.
Tómese una copa alta de cristal y humedézcase
los bordes con jugo de limón, con el fin de que se
adhiera un poco de azúcar en polvo. Se recorta la
corteza de un limón en forma de sierpe y se pone
en el interior de la copa. Se agita muy bien lo pre=
parado en la cocktelera y se sirve en la copa prepa=
rada, añadiéndole dos guindas.
Seite 251: Crustas.
El crusta es una combinación de bebidas muy
semejante al cobbler. Se caracteriza por su prepa=
ración y porque lleva jugo de limón.
1929 Adolphe Torelli: American Drinks Dictionary. Seite 31. Brandy Crusta.
Préparation du verre:
Prendre un citron de la grosseur suffisante pour
garnir l’intérieur d’un verre à bordeaux, enlever
l’écorce avec un couteau sans la déchirer, la placer
dans un verre à bordeaux après avoir passé un
morceau de citron sur le bord du verre et l’avoir
trempé dans du sucre en poudre pour lui faire
le collier givré; mettre une cerise macérée à l’Eau-
de-vie au fond du verre et y verser la boisson sui-
vante:
Préparer dans un shaker avec de la glace pilée
une demi-cuillère à café de sucre en poudre, deux
traits d’Angostura, deux traits de Marasquin, une
cuillère à café de jus de citron, un demi-verre à
madère de bon Cognac, agiter et passer dans le
verre préparé comme il a été indiqué ci-dessus.
1929 Anonymus: Life and Letters of Henry William Thomas. Seite 49. Brandy Crusta; St. Croix Rum Crusta.
These were prepared just
like the Whiskey Crusta but only one wine-glass of the Brandy or Rum
was used.
Seite 49: Whiskey Crusta:
A nice clean lemon was selected, the size of the wine-
glass to be used. Both ends were cut off and the peel removed in circu-
lar-spiral manner. The peel was then placed inside the wineglass to
cover the inner surface. The edge of the glass and the top of the lemon
peel were then dipped in pulverized sugar. In a large bar-glass was placed
one-half pony-glass of Orgeat syrup, one or two dashes of Angostura,
one dash of lemon juice, two dashes of Maraschino, one-half glass of
fine shaved ice and three-quarters wine-glass of whiskey. This was well
mixed with a spoon and then strained into the prepared wine-glass, a little
fruit put on top and served.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 62. Crusta.
THE crusta is an improvement on the cocktail, and is
said to have been invented by Santina, a celebrated Spanish
caterer.
1929 Jerry Thomas: The Bon Vivant’s Guide. Seite 62. Brandy Crusta.
Use small bar glass.
Crusta is made the same as a fancy cocktail, with a little
lernon juice and a small lump of ice added. First, mix the
ingredients in a small tumbler, then take a fancy red wine-
glass, rub a sliced lemon around the rim of the same, and
dip it in pulverized white sugar, so that the sugar will adhere
to the edge of the glass. Pare half a lemon the same as you
would an apple (all in one piece) so that the paring will fit
in the wineglass, and strain the crusta from the tumbler into
it. Then smile.
Seite 51. Fancy Brandy Cocktail:
Use small bar glass
THIS drink is made the same as the brandy cocktail, except
that it is strained in a fancy wineglass, and a piece of lemon
peel thrown on top, and the edge of the glass moistened
with lemon.
Seite 51. Brandy Cocktail:
Use small bar glass
Three or jour dashes of gum One wineglass of brandy.
syrup. One or two dashes of cura-
Two or three dashes of bit- çao.
ters.
Squeeze lemon peel; fill one-third full of ice, and stir with
a spoon.
1929 P. Dagouret: Le Barman Universel. Seite 36. Crustas.
Petite boisson — short drink — proche parente du
cocktail, à servir dans un verre à Bordeaux décoré
comme suit:
Peler un citron, ou moitié d’un gros citron, en la-
nière spirale, d’une seule pièce, que vous placerez dans
le verre n° 7 de façon à garnir l’intérieur de ce verre
jusqu’à un centimètre au-dessous du bord. Humecter ce
bord au citron et le givrer dans le sucre en poudre.
Veiller à ce que l’écorce du citron ne dépasse pas le
bord du verre qui deviendrait un verre baveur quand
on boirait.
Mettre une ou deux cerises dans le fond du verre,
sur le zeste de citron et verser dessus l’une des com-
positions suivantes:
1929 P. Dagouret: Le Barman Universel. Seite 36. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée.
1 cuiller à bouche sucre en poudre ou sirop.
1 cuiller à bouche jus de citron.
2 traits angostura, 2 traits curaçào.
3/4 verre à madère de cognac.
Fermer le shaker. Frapper. Passer dans le verre n° 7
préparé comme indiqué plus haut.
1929 Schürger Rezsö: A Mixer. Seite 22. Brandy Crusta.
1 szép citromnak a két végét levágni és a
héját szépen lehámozni, mint az almát, a héj egyben
maradjon, 1 boros pobárban porcukorba a citrom-
héját beletenni, jól keverni 3-4 csepp Angostura,
4-5 csepp citromlé, 2 csepp Maraskino, 3/4 pohár
törött jég, 1 borospohár cognac, jól keverni, bár-
pohárba átszürni, egy keveé gyümölccsel fel-
szolgálni.
1930 Edgar Baudoin: Les Meilleurs Cocktails. Seite 51. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée, 1 cuil-
ler à bouche sucre en poudre ou sirop, 1 cuiller à
bouche jus de citron, 2 traits Angostura, 2 traits
Curaçao, 3/4 verre à madère de Cognac.
Fermer le shaker, frapper, passer.
1930 F. Koki: Cocktails. Brandy-Crusta.
Wie Whisky-Crusta. Gebrauche Cognac statt Whisky.
Whisky-Crusta:
Befeuchte den Rand eines zierlichen Weinglases mit einer Scheibe
Zitrone und tauche ihn in feinen Zucker. Darauf schneide die 2 Enden einer
sauberen Zitrone von der Größe und Umfanges des Glases ab, schäle sie dann
mit einem Schnitt so, dass die Schale in einem Stück bleibt und lege sie dann
in ein Weinglas. Hierauf fülle ein Barglas zur Hälfte mit Eis u. füge hinzu:
2 Dashes Maraschino,
2 ” Angostura Bitters,
1/2 Teelöffel Himbeersaft,
1/2 ” Zitronensaft
1 Cocktailglas Scotch Whisky.
Mische alles tüchtig mit einem Barlöffel und seihe es in das Weinglas mit der
Zitronenschale.
1930 Gerardo Corrales: Club de cantineros. Seite 107. Brandy Crusta.
1/4 marraschino.
3/4 cognac.
Gotas de limón.
Bátase. Sírvase en vaso Delmónico,
Pedacito de piña.
1930 Harry Craddock: The Savoy Cocktail Book. Seite 35. Brandy Crusta Cocktail.
Use small wine glass.
Moisten the edge with lemon
and dip edge into castor sugar
which frosts the glass.
Cut the rind of half a lemon
spiral fashion; place in glass.
Fill glass with cracked ice.
3 Dashes Maraschino.
1 Dash Angostura Bitters.
4 Dashes Lemon Juice.
1/4 Curaçao.
3/4 Brandy.
Stir well and strain into prepared
glass, adding slice of orange.
1930 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 24. Brandy Crusta.
Take a small wineglass, moisten the rim with
lemon, dip rim of glass into castor sugar, which
action gives tbe glass a frosted appearance. Cut
the rind of a half a lemon the same as you would
peel an apple, then fit into your prepared glass.
Then pour into your shaker 1 teaspoonful Sugar or
Gomme Syrup, 3 dashes of Drioli Maraschino, 3
dashes of Angostura Bitters, Juice of a 1/4 Lemon,
1 glass Brandy. Shake well, pour into your glass,
and add fruit.
1930 Pedro Chicote: Le ley mojada. Seite 269. Crustas.
El crusta es una combinación de bebidas muy se-
mejante al cobbler. Se caracteriza por su prepara-
ción y porque lleva jugo de limón.
1930 Pedro Chicote: Le ley mojada. Seite 269. Brandy-Crusta.
Prepárese en cocktelera:
2 ó 3 pedacitos de hielo.
1/4 de copita de licor de marrasquino.
3/4 — — de coñac.
Unas gotas de jugo de limón.
Bátase muy bien, cuélese, adórnese de fruta y
sírvase en copa preparada como el gin-crusta.
Anmerkung: Zubereitung des Gin-Crustas, Seite 270:
Tómese una copa alta de cristal y humedézcase
los bordes con jugo de limón, con el fin de que se
adhiera un poco de azúcar en polvo. Se recorta la
corteza de un limón en forma de sierpe y se pone
en el interior de la copa. Se agita muy bien lo pre-
parado en la cocktelera y se sirve en la copa pre-
parada, añadiéndole dos guindas.
1930 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 117. Crustas.
Choice of Liquor . . . 1jigger Maraschino . . . . . . . . 1 dash
Angostura . . . . . . . . 2 drops Lemon . . . . . . . . . . . . spiral peel
Peel lemon in thin continuous spiral and fit on inside of frosted wineglass.
Add lump of ice. Stir ingredients well with ice, strain into prepared glass
and serve with spoon.
1931 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 123. Brandy Crusta.
Origin of name obscure, but a favorite beverage of Uncle
“Billie” Oliver, a good patron of the Bar who, besides being
a gallant drinker, was during business hours a stock-broker.
Cup one-half small Lemon
Put in cocktail glass
Dip edge of glass in powdered Sugar
In mixing glass put two dashes Angostura
Bitters
Four drops Lemon Juice
Two dashes Curaçao
Jigger Brandy
Stir well; strain
1931 Dominique Migliorero: L’Art du Shaker. Seite 13. Brandy Crusta.
Prendre un verre à cocktail, en sucrer les parois en pas-
sans légèrement les bords extérieurs sur une tranche de citron
et en trempant le verre dans le sucre en poudre. Couper un
zste de citron assez long pour faire le tour de la paroi inté-
rieure du verre .
Préparer ensuite dans le Shaker : 1 traits d’Angostura,
2 traits de Curaçao, 2 traits de Marasqino, jus d’un demi-
citron, un verre à liqueur de Brandy.
Bien frapper. Passer dans le verre préparé et servir avec
une cerise.
1931 Ignacio Domenech: El arte del cocktelero europeo. Seite 22. Brandy Crusta-Cocktail.
Se prepara de igual forma que en la receta anterior, poniendo
la misma cantidad de Brandy, en lugar de la misma cantidad
de gin o sea Ginebra. Asimismo puede prepararse con whisky.
Das vorherige Rezept: Gin Crusta-Cocktail:
(PREPARARLO EN UN GRAN VASO DE CRISTAL)
El jugo de un limón dentro de un vaso, una copita de licor
gin, una copita de jarabe de goma, una docena de gotas de
curaçao, seis gotas de bitters, una cucharada de hielo picado;
remuévase bien, y se vierte dentro la copa o copas de cocktails
de color rojo o verde ligero; humedeciendo los bordes con limón
pasado por azúcar en polvo; y, por último, se pone una corteza
de limón cortada finísimamente en forma del espiral, colocándolo
de forma que ocupe desde el borde al fondo de cada copa.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 635. Crustas.
Préparation. — On humecte les bords d’un petit tumbler (genre
verre à Bordeaux) avec une tranche de citron. On trempe les bords
du verre ainsi humectés dans du sucre en poudre, qui s’y attache en
donnant au bord du verre un aspect cristallisé.
On décore ensuite la paroi intérieure du verre avec un zeste de
citron, découpé en lanières d’une longueur suffisante pour entourer
l’intérieur du verre. On garnit le fond avec deux cerises.
D’autre part, on met dans le shaker 2 cuillerées de glace pilée,
puis les liqueurs appropriées; on remue fortement le shaker, dont on
verse le contenu dans le verre préalablement disposé.
1931 Louis Leospo: Traité d’industrie hotelière. Seite 636. Brandy Crusta.
1/4 verre à liqueur de sirop de gomme.
3 gouttes d’angostura-bitter.
1/4 verre à liqueur de marasquin.
1/2 verre à liqueur de cognac.
Jus d’un demi-citron.
1932 Al Hirschfeld: Manhattan Oases. Seite 46. Brandy Crusta.
Moisten rim of small wineglass with
lemon, dip rim in powdered sugar,
to give glass frosted appearance,
peel rind of 1/2 lemon and put in
bottom of glass, then pour into
shaker one teaspoonful of sugar or
grenadine, three dashes of mara-
schino, three dashes of Angostura
bitters, juice of 1/2 lemon, one glass
brandy. Shake well, pour into glass
and add fruit.
1932 James A. Wiley: The Art of Mixing. Seite 4. Brandy Crustas.
Moisten the rim of small wineglass with a piece
of lemon, dip into granulated sugar. Result – one
frosted glass. Cut the entire peel, in one piece,
from half a lemon. Result – one spiral of peel.
Insert gently but firmly into the prepared glass.
Collect: 1 teaspoonful sugar syrup, 3 splashes
Maraschino syrup, 3 stains Angostura bitters,
juice of 1/4 of the above lemon and 1 orthodox
measure of Brandy, in the trusty shaker with a
wagon-load of ice. Wave to and fro, hither and
yon, etc. Pour into the aforesaid glass and add
fresh fruit – or don’t.
1932 Niels Larsen: 156 Recettes de Boissons Américaines. Seite 33. Brandy Crusta.
[A préparer dans un grand gobelet]
Remplissez aux trois quarts de glace pilée.
Ajoutez:
2 cuillers à café de sirop de sucre;
1 cuiller — jus de citron;
4 gouttes d’angostura;
4 — de marasquin;
1 petit verre à bordeaux de cognac.
Prenez un beau citron de la même largeur
qu’un verre à bordeaux. Enlevez l’écorce d’un
seul morceau et garnissez l’intérieur de ce verre
avec. Humectez le bord du verre avec une tranche
de citron et trempez légèrement dans du sucre
en poudre. Agitez bien votre boisson et passez
dans le verre que vous avez préparé. Ajoutez
3 petites cerises et servez.
1932 William C. Fery: Wet Drinks for Wet People. Seite 26. [Brandy] Crusta.
GIN CRUSTA
A Different Drink 4 — 6 ounce
All Crustas are made in the
same way but take their name
after the base liquor as Gin,
Rum, Whisky or the like.
1 1/2 ounces gin.
1 teaspoon powdered sugar.
1 dash Angostura bitters.
2 tablespoons of lemon juice.
A little maraschino cherry juice
(if available).
Shake well with ice, and pre-
pare a wine or “old fashioned”
glass as follows: Wet the edge
of the glass with lemon juice and
dip the edge in powdered sugar.
The inside of the glass is then
lined with a curled lemon peel,
and the drink mixture is poured
into this prepared glass and
served.
(This appears to be a lot of
work, but the drink is well
worth the trouble.)
1933 Anonymus: 300 Drinks and How to Mix ’em. Seite 12. Brandy Crusta.
(A large bar glass)
3/4 of glass filled with fine ice.
3 or 4 dashes gum syrup.
1 or 2 ” Angostura bitters.
1 or 2 ” lemon juice.
2 dashes Maraschino.
1 wine-glass of brandy.
Procure a nice bright lemon the size of your wine
glass. Peel the rind from it all in one piece; fit it into
the glass, covering the entire Inside; run a slice of
lemon around the edge, and dip the glass in powdered
sugar. Strain the mixture after being stirred well into
this prepared glass. Dress with a little fruit and
serve.
1933 Anonymus: Here’s How to Mix ‘Em. Seite 12. Brandy Crusta.
(A large bar glass)
3/4 of glass filled with fine ice.
3 or 4 dashes gum syrup.
1 or 2 ” Angostura bitters.
1 or 2 ” lemon juice.
2 dashes Maraschino.
1 wine-glass of brandy.
Procure a nice bright lemon the size of your wine
glass. Peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice of
lemon around the edge, and dip the glass in powdered
sugar. Strain the mixture after being stirred well into
this prepared glass. Dress with a little fruit and
serve.
1933 Anonymus: Lest We Forget. Seite 25. Brandy Crusta.
Rub a sliced lemon around the rim of a
cocktail glass, and then dip the glass in
pulverized white sugar, so that the sugar will
adhere to the edge of the glass. Pare half a
lemon so that the paring will be in one piece,
and then fit the piece in the wine-glass. After
which mix the following ingredients:
Use small bar glass.
Three dashes gum syrup.
One dash bitters.
One wine-glass brandy.
Two dashes Curacoa.
One dash lemon juice.
Shake up well and strain in the cocktail
glass which has been prepared.
1933 Anonymus: The Bartender’s Friend. Seite 47. Brandy Crusta.
Brandy Cut a lemon in two. Rub the cut sur-
Maraschino face around the rim of a claret glass.
Curaçao Dip the rim into powdered sugar. Peel
Angostura Bitters the half lemon in one spiral. Nest the
Syrup peel in the glass. Into a shaker put 1
Ice jigger of brandy, 1 teaspoonful of
Lemon syrup, 3 dashes of bitters, 2 of Curaçao,
. and 1 of Maraschino. Fill with ice,
. shake and strain into the prepared
. claret glass.
1933 Antonio Josa: Cocktelera universal. Seite 58. Brandy-Crusta.
Prepárese en cocktelera:
Dos-cucharadas grandes de hielo rayado.
1/4 de copita de Jarabe de Goma.
Tres gotas de Angostura Bitters.
1/4 de copita de Maraschino.
1/2 copita de Coñac.
El jugo de 1/2 limón.
Agítese bien y sírvase en una copa debi-
damente preparada.
1933 Fred W. Swan: When Good Fellows Get Together. Seite 30. Brandy Crusta.
(use small bar glass)
2 or 3 dashes gum syrup.
1 dash bitters, Angostura or Boker’s.
1 wineglass Brandy.
2 dashes Curacoa.
1 dash lemon juice.
Before mixing, prepare a cocktail glass as
follows: Rub a slice of lemon around rim
of glass. Dip it in pulverized sugar, which
will then cling to its edge. Peel one-half
lemon in one long piece, so that all of it
will fit in the wineglass. Pour ingredients
into a small whiskey glass filled one-third with
shaved ice. Shake well, and strain into the
frosted cocktail glass.
1933 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 35. Brandy Crusta.
1/4 jigger maraschino
3/4 jigger brandy
Juice of one lemon
Fill glass with ice.
Shake, strain into glass, and trim with fruit in season.
1933 George A. Lurie: Here’s How. Seite 124. Crustas.
Choice of Liquor . . . . 1 jigger Maraschino . . . . . . . . . . 1 dash
Angostura . . . . . . . . . 2 drops Lemon . . . . . . . . . . . . . . spiral peel
Peel lemon in thin continuous spiral and fit on inside of
frosted wineglass. Add cube of ice. Stir ingredients well
with ice, strain into prepared glass and serve with spoon.
1933 Harry Craddock: The Savoy Cocktail Book. Seite 35. Brandy Crusta.
Use small wine glass.
Moisten the edge with lemon
and dip edge into castor sugar
which frosts the glass.
Cut the rind of half a lemon
spiral fashion; place in glass.
Fill glass with cracked ice.
3 Dashes Maraschino.
1 Dash Angostura Bitters.
4 Dashes Lemon Juice.
1/4 Curaçao.
3/4 Brandy.
Stir well and strain into prepared
glass, adding slice of orange.
1933 Harry Todd: Mixer’s Guide. Seite 15. Brandy Crusta.
Fill large bar glass 3/4 full with cracked ice, three dashes gum
syrup, two dashes Angostura bitters, two dashes Curacoa, one wine
glass brandy, two dashes lemon juice.
Before mixing prepare a cocktail glass as follows: Moisten the
edge of the glass with lemon juice and dip it lightly in powdered
sugar. Peel a whole lemon in 1 whole piece and fit this into the
glass so as to entirely cover the inside. Stir well; strain into pre-
pared cocktail glass; dress with fruit and serve.
1933 Jacob Abraham Grohusko: Jack’s Manual. Seite 157. Brandy Crusta.
25% maraschino
75% brandy
1/2 glass of cracked ice
Stir and strain.
1933 P. Dagouret: Le Barman Universel. Seite 36. Crustas.
Petite boisson — short drink — proche parente du
cocktail, a servir dans un verre à Bordeaux décoré
comme suit:
Peler un citron, ou moitié d’un gros citron, en la-
nière spirale, d’une seule pièce, que vous placerez dans
le verre n° 7 de façon à garnir l’intérieur de ce verre
jusqu’à un centimètre au-dessous du bord. Humecter ce
bord au citron et le givrer dans le sucre en poudre.
Veiller à ce que l’écorce du citron ne dépasse pas le
bord du verre qui deviendrait un verre baveur quand
on boirait.
Mettre une ou deux cerises dans le fond du verre,
sur le zeste de citron et verser dessus l’une des com-
positions suivantes :
1933 P. Dagouret: Le Barman Universel. Seite 36. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée.
1 cuiller à bouche sucre en poudre ou sirop.
1 cuiller à bouche jus de citron.
2 traits angostura, 2 traits curaçào.
8/4 verre à madère de cognac.
Fermer le shaker. Frapper. Passer dans le verre n° 7
préparé comme indiqué plus haut.
1933 R. C. Miller: The American Bar Guide. Seite 37: Brandy Crusta.
(Use small bar glass)
Crusta is made the same as a fancy cocktail, with a
little lemon juice added. First, mix the ingredients in a
small tumbler, then take a fancy wine-glass, rub a sliced
lemon around the rim of the same, and dip it in pulverized
white sugar, so that the sugar will adhere to the edge of
the glass. Pare half a lemon the same as you would an
apple (all in one piece) so that the paring will fit in the
wine-glass, and strain the crusta from the tumbler into it.
Then smile.
Seite 35: Fancy Brandy Cocktail.
(Use small bar glass)
This drink is made the same as the brandy cocktail,
except that it is strained in a fancy wine glass, and a piece
of lemon peel thrown on top, and the edge of the glass
moistened with lemon.
Seite 34: Brandy Cocktail.
(Use small bar glass)
3 dashes of gum syrup.
2 do. bitters.
1 wine-glass of brandy.
Squeeze lemon peel; fill one-third full of ice, and stir
with a spoon.
Seite 34:
105. THE COCKTAIL AND CRUSTA
For dry cocktail do not use syrup or sugar.
“The Cocktail” is a modern invention, and is generally
used on fishing and other sporting parties, although some
patients insist that it good in the morning as a tonic. The
“Crusta” is an improvement on the “Cocktail,” and is said
to have been invented by Santina, a celebrated Spanish
caterer.
1934 American Traveling Mixologists (Charles C. Mueller, Al Hoppe Sr., A. V. Guzman & James Cunningham): Pioneers of Mixing at Elite Bars 1903-1933. Brandy Crusta.
Jigger brandy
2 dashes apricot brandy
1/2 lime juice
1/2 teaspoon grenadine
Glass No. 4. Crust glass.
1934 Anonymus: A Life-Time Collection of 688 Recipes for Drinks. Seite 85. brandy Crusta.
1/4 jigger Maraschino Shake
3/4 jigger Brandy Strain, dress with fruit
1 dash of lemon
1934 Anonymus: Jayne’s Bartender’s Guide. Seite 72. Brandy Crusta.
1 dash orange bitters.
3 dashes syrup.
2 dashes lemon juice.
2 dashes curacoa.
1 wine glass brandy.
Shake this over ice until very cold and frosty. Serve it in
a cocktail glass which has previously been prepared thus:
Cut a thin, slender paring from half a lemon, in one con-
tinuous strip. Rub a cut lemon around the edge of the glass,
then dip this edge into powdered sugar until the edge is well
iced. Now arrange the lemon-paring so that it entirely lines
the glass. Then pour in the cocktail mixture.
1934 Anonymus: The Complete Bartender’s Guide. Seite 26. Brandy Crusta.
(Use small bar glass.)
3/4 of a glass filled with shaved ice.
3 or 4 dashes gum syrup.
1 or 2 dashes Angostura or Boker’s bitters.
1 or 2 dashes lemon juice.
2 dashes Maraschino.
1 wine-glass of brandy.
Procure a nice, bright lemon, the size of your wine-
glass; peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice of
lemon around the edge, and dip the glass in powdered
sugar. Strain the mixture after being stirred well
into this prepared glass. Ornament with a little
fruit, and serve.
1934 Anonymus: The Mixer of Beverages. Seite 6. Brandy Crusta.
3 or 4 dashes of Gum Syrup
1 dash of Boker’s Bitters
1 wine glass of Brandy
2 dashes of Curacoa
1 dash Lemon Juice
Before mixing the above ingredients, prepare a
cocktail glass as follows:
Rub a sliced lemon around the rim of the glass,
and dip it in pulverized white sugar, so that the
sugar will adhere to the edge of the glass. Pare
half a lemon the same as you would an apple (all
in one piece) so that the paring will fit in the wine
glass. Put the above ingredients into a small
whiskey glass filled one-third full of shaved ice,
shake up well and strain the liquid into the cocktail
glass prepared as above directed.
1934 A. T. Neirath: Rund um die Bar. Seite 88. Crustas.
Das Eigentümliche bei diesem Getränk ist die besondere
Vorbereitung des Glases. — Man wählt eine Zitrone, die
in ein Weinglas hineinpaßt, so daß sie vom Glasrand fest
gehalten wird, schneidet das aus dem Glase herausragende
Stück ca. 1/2 Centimeter über dem Glasrand ab und hernach
ein ebensogroßes Stück am anderen Ende der Zitrone. Von
dem auf diese Weise erhaltenen Mittelstück entfernt man
das Zitronenfleisch, und zwar derart, daß die Schale dabei
ganz bleibt (eine Röhre bildet). Diese Röhre steckt man
dann in das Glas und stülpt dieses samt der Röhre in feinen
Zucker, wodurch sich eine Kruste bildet, nach der das Ge-
tränk auch seinen Namen erhalten hat. Will man die
Kruste färben, dann taucht man den Rand zuerst in ein wenig
auf einen Teller gegossenen roten, grünen oder anders-
farbigen Likör und danach in feinen Zucker. Einfluß auf
das Getränk hat diese Präparierung des Glases nur in
fachlich als ungünstig zu bezeichnendem Sinne, denn erstens
wird durch das ins Getränk hineinragende große Stück Zi-
tronenschale ein übermäßig starker Zitronenöl-Geschmack
übertragen und zweitens verursacht der Zuckerrand eine
Klebrigkeit, die sich beim Trinken unangenehm bemerk-
bar macht. Das Aussehen solcher Crustas ist zwar eigen-
artig und gefällig, aber einen logischen Sinn kann man
diesen Getränken nicht zusprechen.
1934 A. T. Neirath: Rund um die Bar. Seite 260. Crustas.
Wie schon im Teil I des Lehrbuches (Seite 113) angegeben
wird, leitet dieses Getränk seinen Namen von dem dazu
verwendeten eigenartig präparierten Glase ab. Die alko-
holische Basis der Crustas ist entweder Gin, Whisky, Brandy
oder Rum und — je nach der Verwendung einer dieser
Spirituosen — wird das Getränk als Gin-Crusta, Whisky-
Crusta, Brandy-Crusta oder Rum-Crusta bezeichnet. Die
Mischung wird im Schüttelbecher hergestellt und in das
präparierte Glas geseiht, mit Früchten garniert, mit Stroh
halmen und einem kleinen Löffel serviert (Präparierung
des Glases siehe Seite 88 im I. Teil des Lehrbuches).
Rezept:
2 D. [Dash] Angostura
2 D. [Dash] Maraschino
3 D. [Dash] Gum oder Himbeersirup
5 D. [Dash] Zitronensaft
9/10 Gin, Whisky, Brandy oder Rum
1934 Harry Jerrold Gordon: Gordon’s Cocktail and Food Recipes. Seite 45. Brandy Crusta.
Line wine glass with lemon peel, moisten
the edge of the glass and dip in powdered
sugar.
3 Brandy
1 Curacao
Maraschino, 3 Dashes
Lemon Juice, 4 Dashes
Angostura Bitters, 1 Dash
Ice. – Stir. Strain into above glass and
serve with a Slice of Orange.
1934 Harry Johnson: The New and Improved Illustrated Bartender’s Manual. Seite 163. Brandy Crusta.
(Use a large bar glass.)
Take a nice, clean lemon of the same size as your
wine glass, cut off both ends of it, and peel it the
same way as you would peel an apple, put the lemon
peel in the wine-glass, so that it will line the entire
inside of the glass, and dip the edge of the glass and
the lemon peel in pulverized sugar; take your mix-
ing glass and mix as follows:
3 or 4 dashes of orchard syrup;
1 or 2 dashes of Bitters (Boker’s genuine only);
4 or 5 drops of lemon juice;
2 dashes of maraschino;
3/4 of the glass filled with fine ice;
1 wine-glass of Brandy (Martell).
Stir up well with a spoon, strain it into the glass,
dress with a little fruit and serve. (See illustration,
Plate No. 5.)
1934 Harry McElhone: Harry’s ABC of Mixing Cocktails. Seite 29. Brandy Crustas.
Take a small wineglass, moisten the rim with
lemon, dip rim of glass into castor sugar, which
action gives the glass a frosted appearance. Cut
the rind of half a lemon the same as you would
peel an apple, then fit into your prepared glass.
Then pour into your Shaker 1 teaspoonful Sugar
or Gomme Syrup, 3 dashes of Drioli Maraschino, 3
dashes of Angostura Bitters, Juice of a 1/4 Lemon,
1 glass Courvoisier Brandy. Shake well, pour into
your glass, and add fruit.
1934 Ira A. Altschul: Drinks as They Were Made Before Prohibition. Seite 19. Brandy Crusta.
Use a large cocktail glass.
Rub rim of glass with a piece of lemon and then dip into powdered
sugar.
Allow sugar to adhere to rim of glass.
Pare half of a lemon so that peel will be in one piece and fit
into the glass.
Then in a mixing glass prepare the following.
Half fill with shaved ice.
Three dashes gum syrup.
One or not more than two dashes orange bitters.
One dash lemon juice.
One jigger brandy.
Two dashes Curacoa.
Shake well and strain into cocktail glass that has been prepared.
1934 Magnus Bredenbek: What Shall We Drink. Seite 34. Brandy Crusta.
Made like Rum Crusta, using Brandy.
Seite 33: Rum Crusta.
The crusta is so-called because before the drink is mixed,
the rim of a cocktail glass is moistened with whatever
liquor is to be used and then turned upside down to be dipped
into powdered sugar, which forms a crust on the rim of the
glass very pleasant to look at and equally pleasant when
placing lips to glass after drink is mixed. To make a Rum
Crusta, therefore, moisten the rim of glass with rum and dip
rim into powdered sugar. Now, pour into a shaker two
ounces of (any) rum, a quarter teaspoon of “gum,” a dash of
Angostura Bitters, a dash of lemon juice and a dash of
Curacao, two tablespoons of finely cracked ice, and the thinly
peeled yellow rind of a half lemon. Shake thoroughly until
shaker begins to frost. Strain carefully into the cocktail
glass, being careful not to wash off the sugar crust from rim
of glass. You’ll be dehghted with this drink, really only a
“stiff” cocktail under an alias.
1934 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 155. Brandy Crusta Cocktail.
Moisten the edge of a glass with lemon and
dip edge into castor sugar which frosts
the glass.
Cut the rind of half a lemon spiral fashion;
place in glass.
Fill glass with cracked ice
3 Dashes Maraschino
1 Dash Angostura Bitters
4 Dashes Lemon Juice
1/4 Curaçao
3/4 Brandy
Stir well and strain into prepared glass, add-
ing slice of orange.
Use glass number 13
1934 Tom & Jerry: How to Mix Drinks [collectiv1801]. Seite 26. Brandy Crusta.
(Use small bar glass.)
3/4 of a glass filled with shaved ice.
3 or 4 dashes gum syrup,
1 or 2 dashes Angostura or Boker’s bitters.
1 or 2 dashes lemon juice.
2 dashes Maraschino.
1 wine-glass of brandy.
Procure a nice, bright lemon, the size of your wine
glass; peel the rind from it all in one piece; fit it into
the glass, covering the entire inside; run a slice of
lemon around the edge, and dip the glass in powdered
sugar. Strain the mixture after being stirred well
into this prepared glass. Ornament with a little
fruit, and serve.
1934 William T. Boothby: „Cocktail Bill“ Boothby’s World Drinks. Seite 216. Crustas.
Choice of Liquor . . . 1jigger Maraschino . . . . . . . . 1 dash
Bitters . . . . . . . . . . . 2 drops Lemon . . . . . . . . . . . . spiral peel
Peel lemon in thin continuous spiral and fit on inside of frosted wineglass.
Add lump of ice. Stir ingredients well with ice, strain into prepared glass
and serve with spoon.
1935 Albert Stevens Crockett: Old Waldorf Bar Days. Seite 40. Brandy Crusta.
Cup one-half small Lemon
Put in cocktail glass
Dip edge of glass in powdered Sugar
In mixing glass put two dashes Angostura
Bitters
Four drops Lemon Juice
Two dashes Curaçao
Jigger Brandy (Stir and pour)
1935 Anonymus: Fancy Drinks. Seite 7. Brandy Crusta.
3/4 of glass filled with fine Ice
3 or 4 dashes Rock Candy Syrup
1 or 2 dashes Angostura, Old Fashion or Aromatic Bitters
1 or 2 dashes Lemon Juice
2 dashes Maraschino
1 wine-glass of Brandy
Procure a nice bright lemon the size of your wine-glass.
Peel the rind from 1/2 of the lemon in one piece; fit it into
the glass, covering the entire inside; run a slice of lemon
around the edge, and dip the glass in powdered sugar.
Strain the mixture after being stirred well into this pre-
pared glass. Dress with a little fruit and serve.
1935 Anonymus: The Art of Mixing Drinks. Seite 63. Crustas.
The “Crusta” is an improvement on the
“Cocktail” and is said to have been invented
by Santina, a celebrated Spanish caterer of
New Orleans, of nearly 100 years ago.
1935 Anonymus: The Art of Mixing Drinks. Seite 63. Brandy Crusta.
Fill mixing glass 3/4 full shaved ice
3 or 4 dashes gum syrup
1 o r 2 dashes Angostura
1 o r 2 dashes lemon juice
2 Dashes Maraschino
1 Jigger of brandy
Using a nice bright lemon, the size of the
wine glass; peel the rind from it all in one
piece; fit it into the glass, covering the entire
inside; run a slice of lemon around the edge,
and dip the glass in powdered sugar to give the
rim a frosted effect. Strain the mixture, after
stirring well, into this prepared glass. Orna-
ment with a little fruit and serve.
1935 George Pillaert: Le Bar Américan. Seite 47. Crustas.
Prendre un citron de grosseur suffisante, enlevé l’écorce
en spirale sur toute sa longueur sans la déchirer de façon
à pouvoir en garnir le verre à 1 cm. du bord.
1935 George Pillaert: Le Bar Américan. Seite 47. Brandy Crusta.
Fine Hennesy
Le jus d’un 1/2 citron
Marasquin
Angostura
. Passer Shakers
Versé dans le verre ainsi préparé plus haut
Garnir 2 cerises
1935 Gustav Selmer Fougner: Along the Wine Trail. Seite 278. Brandy, Whisky, Gin Crustas.
Peel half a lemon, all in one piece, dip it in pulverized sugar and
dispose it so as to cover the inside of the glass, Now place a small
quantity of cracked ice in the bottom of the glass and then pour in
half a wineglass of brandy, three dashes of lemon juice, one teaspoon-
ful of sugar, three dashes of bitters and mix all with a spoon.
The same drink, made with whisky or gin, becomes a whisky or
a gin “crusta”.
1935 Leo Cotton: Old Mr. Boston. Seite 21. Brandy Crusta Cocktail.
Moisten the edge of a glass with
lemon and dip edge into Sugar which
frosts the glass.
Cut the rind of half a lemon spiral
fashion; place in glass.
Fill glass with cracked ice
3 Dashes Maraschino
1 Dash Bitters
4 Dashes Lemon Juice
1/4 Curacao
3/4 Brandy
Stir well and strain into prepared
glass, adding slice of orange. Use
Old Fashioned glass.
1935 O. Blunier: The Barkeeper’s Golden Book. Seite 90. Classic (Crusta).
1/6 Lemon Juice
1/6 Curaçao
1/6 Maraschino
1/2 Brandy
(Crusta)
Seite 161: Crusta
Der Glasrand wird zirka Fingerbreite mit einem
Zitronenstück angerieben und alsdann leicht in
Zucker gesteckt, so erhält man die Zuckerkruste.
1936 Anonymus: Cocktails, Drinks And Snacks. Seite 29. Brandy Crusta.
Line glass with lemon peel, moisten edge and dip in
powdered sugar.
3 oz. Brandy
1 oz. Curacao
3 dashes Maraschino
4 dashes lemon juice
1 dash Angostura Bitters
Ice, stir, strain into above glass, add slice of orange.
1936 Elvezio Grassi: 1000 Misture. Seite 170. Brandy Crusta.
Si prende un limone sano, bel-
lo, della grandezza di un
calice da vino.
Tagliate la scorza con riguardo
di non romperla (forma spi-
rale) quando avrete taglia-
to la stessa, collocatela nel-
l’interno del calice, for-
mando con essa un limone
vuoto. Poscia tagliate una
fetta di limone della stessa
circonferenza dell’orlo del
calice (grossezza 1/2 centi-
metro). Prima di coprire il
calice, versate nell’interno
qel limone quanto segue:
2 spruzzi Angostura e ghiaccio
2 spruzzi Maraschino
1 cucchiaino Succo limone
1 bicchiere da vermouth di
Cognac vecchio
2 pezzetti di ghiaccio mesco-
lati a parte in un tumbler.
Smuovere bene con un cuc-
chiaio e versare nel calice
preparato. Coprire con la
fetta la bocca del calice,
far passare due pagliette
e servire.
1936 Frank A. Thomas: Wines, Cocktails and other Drinks. Seite 193. Brandy Crusta.
See Rum Crusta, p. 183.
Seite 183. Rum Crusta.
1 glass rum 1 teaspoon lemon juice
1/2 teaspoon maraschino 1 teaspoon sugar syrup
. 8 to 10 drops of bitters
Peel a lemon in one continuous strip and line a large
goblet with the peel, arranged spirally. Rub the rim of the
goblet with lemon and dip it in powdered sugar to crust
it. Then pour in the ingredients above, which have been
mixed with ice in a large mixing glass, decorate with fruit.
1936 Frank Meier: The Artistry of Mixing Drinks. Seite 51. Brandy Crusta.
Rub rim of wineglass with
slice of Lemon, dip edge in
powdered Sugar, fit into glas
the rind of one-half Orange, put
in Maraschino Cherry and fill
with the following mixture:
In shaker, a dash of Angostura
Bitters, one teaspoon each of
Lemon juice and Maraschino,
one glass of Brandy; shake
well, strain into prepared glass
and serve.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 36. Brandy Crusta.
Usese la cocktelera.
Unos pedacitos de hielo.
Una cucharadita de jarabe de azúcar For-
tuny.
Una cucharadita de jugo de limón.
1/2 copita de licor de Kirsch.
1/2 copita de licor de Cognac Bisquit
V. O.
Agítese, cuélese y sírvase en una copa de
150 gramos que previamente se prepa-
rará en la siguiente forma:
Se humedece el borde de la copa con li-
món para que en él se adhiera una ca-
pita de azúcar fino. Luego se corta una
cáscara de limón en forma de sierpe y
se coloca en el interior de la misma.
1936 Raymond Porta Mingot: Gran manual de cocktails. Seite 168. Brandy Crusta’s Cocktail.
Usese la cocktelera.
Unos pedacitos de hielo.
16 gotas de Maraschino.
4 gotas de Bitter Angostura.
1/3 parte de jugo de limón.
1/3 parte de Curacao Marie Brizard.
1/3 parte de Cognac Bisquit V. O.
Agítese, cuélese y sírvase en copa de 100
gramos con unos trozos de corteza de
naranja y limón.
1937 R. de Fleury: 1800 – And All That. Seite 131. Crustas.
The Crustas are gener-
ally made with Gin,
Whisky, Brandy or
Rum, and are there-
fore called accordingly,
that is to say, when
Gin is used as the base
liquor, it is called a
Gin Crusta. Always
remember that the
Crusta glass — a small
wineglass — should be
prepared before the
mixture in the follow
ing way: —
Moisten the edges with
Lemon and dip the
glass in pulverised
Sugar. Cut the ends
of a clean Lemon, peel
the rest like an Apple,
and put this Peel in the
wineglass so that it
lines the whole inside
of the glass.
1937 R. de Fleury: 1800 – And All That. Seite 131. Brandy Crusta – No. 1.
Use large bar glass
3/4 Glassful shaved Ice
4 Dashes Gum Syrup
2 Dashes Angostura or
Boker’s Bitters
2 Dashes Lemon Juice
2 Dashes Maraschino
1 Wineglass Brandy
1937 R. de Fleury: 1800 – And All That. Seite 131. Brandy Crusta – No. 2.
Fill tumbler with chip-
ped Ice
Juice of 1/2 a Lemon
1 Teaspoonful Straw-
berry Syrup
1/2 Wineglassful of
Brandy
Place a slice of Lemon
on top.
1937 Salvador Trullos Mateu: Recetario internacional de cock-tails. Seite 122. Brandy Crusta.
Cuarta parte marraschino.
Tres cuartas partea coñac TRES COPAS.
Gotas de limón.
Bátase. Sírvase en vaso Delmónico.
Pedacito de piña.
1937 United Kingdom Bartenders Guild: Approved Cocktails. Brandy Crusta.
Use small Wineglass. Moisten the edge with
Lemon and dip edge into Castor Sugar, which
frosts the glass.
Cut the rind of half a Lemon spiral fashion. Place
in glass. Fill glass with cracked ice.
3 dashes Maraschino.
1 dash Angostura Bitters.
4 dashes Lemon Juice.
25% Curaçao.
75% Brandy.
Stir and strain into prepared glass, adding slice of
Orange.
1937 William J. Tarling. Café Royal Cocktail Book. Brandy Crusta.
Use small wineglass. Frost the glass.
Cut the rind of half a Lemon spiral
fashion. Place in glass. Fill glass
with cracked ice.
3 dashes Maraschino.
1 dash Angostura Bitters.
4 dashes Lemon Juice.
1/4 Curasao.
3/4 Brandy.
Stir and strain into prepared glass,
adding slice of Orange.
1938 Hyman Gale & Gerald F. Marco: The How and When. Seite 99. Brandy Crusta.
Use Bar Glass with shaved ice
Add 4 dashes Gomme Syrup
2 dashes Angostura Bitters
2 dashes Lemon Juice
2 dashes Maraschino
1 jigger Cognac
Stir — strain into glass containing
whole rind of one Lemon coated
with Powdered Sugar — then dress
with fruits in season
1938 Jean Lupoiu: Cocktails. Seite 38. Brandy Crusta.
Givrer le bord d’un verre à Bordeaux et
ajoutez l’écorce d’une 1/2 orange, ou citron
et un bigarreau.
Dans le shaker:
1 jet d’Angustura, 1 jet de jus de citron,
1 jet Marasquino Luxardo, 1 verre de cognac
Normandin.
Bien agiter et servir dans le verre préparé
à l’avance.
On procède de la même façon pour les
Gin, Rhum ou Whisky Crustas, suivant la
liqueur demandée.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 126. Crustas.
Der Name dieser Getränkeart wird von „Rinde,
Kruste” abgeleitet und dies aus dem Grunde, weil
die Rinde oder Schale einer Zitrone, Orange oder
Mandarine, mit einer Zuckerkruste versehen, das
charakteristische Merkmal dieser Getränkeart bildet.
Die Herstellung dieser Kruste ist für alle Mi-
schungen die gleiche und wird auf folgende Art
gemacht.
Von einer Zitrone bzw. Orange oder Mandarine
wird eine Scheibe von 2 cm Stärke aus der Mitte
ausgeschnitten. Dieses Zitronenrädchen wird auf
den Tisch gelegt, worauf man mit einem spitzen
scharfen Messer einen runden Schnitt ausführt, so
daß die Zitronenschale einen Ring bildet. Von
diesem Ring wird das Weiße möglichst sauber
entfernt.
Das ausgehobene Zitronenfleisch wird ausgedrückt
und nun der Schalenring an einer Seite in den Saft
getaucht. Der so angefeuchtete Ring wird an der
nassen Seite in Puderzucker getaucht, welcher als-
bald eine Kruste bildet.
Der so behandelte Ring wird nun auf ein Glas
so gesetzt, daß der Zucker obenauf zu stehen
kommt.
Bei der Wahl der Zitrone muß man achten, daß
die Größe derselben mit dem Glasumfang überein-
stimmt, da der Krustenring am Glasrand etwas
über diesen ragen soll. Die zu den Crustas nötigen
Gläser sind Dessertwein- oder Rotweingläser.
1938 Krönlein-Beutel: Das Getränkebuch. Seite 126. Brandy-Crusta.
1 Eßlöffel Zitronensirup,
1 Eßlöffel Zitronensaft,
1 Kaffeelöffel Wermutwein,
2 Eßlöffel feingemahlenes Eis und
1/2 Madeiraglas Brandy
in einem Glase mischen, in ein reines Glas einseihen
und die Kruste einsetzen.
1938 Robert Vermeire: L’art du cocktail. Seite 63. Crustas.
Généralement, les crustas se font au gin,
whisky, rhum, fine ou bacardi et s’appellent
ainsi successivement: gin crusta, etc.
Toujours se rappeler que le crusta se
prépare dans un verre à vin (12 centilitres)
et préparer le verre en frottant les bords de
jus de citron et en trempant le verre dans
du sucre en poudre. Ensuite couper les bouts
d’un citron, le peler comme une pomme et
mettre la pelure entière dans le verre qu’elle
couvrira en entier.
Au shaker:
3 traits de sirop de gomme.
3 traits de marasquin.
2 traits d’angostura bitter.
Le jus d’un quart de citron et un verre à
cocktail de gin ou… Frapper. Passer dans
le verre préparé en ajoutant fruits de saison
et servir avec une cuiller.
1940 Anonymus: Professional Mixing Guide. Seite 23. Brandy Crusta.
1 1/2 oz Brandy, 1/2 oz Lemon juice, 2
dashes Angostura Bitters, 1 teaspoon-
ful fine granulated Sugar. Frost rim
of Old Fashioned glass with Sugar.
Next, peel the rind of half a lemon
spiral fashion and place in the glass.
Add 2 cubes of ice. Put the ingredi-
ents into mixing glass, add cracked
ice and shake well. Strain into the
prepared Old Fashioned glass.
1940 Charles: The Cocktail Book. Seite 108. Crustas.
All crustas are made in the same way. They are pre-
pared in the shaker, half filled with broken ice, strained
into the crusta glass, and decorated with slices of fruit
in season.
The crusta glass is about the same size as a small
wine-glass, and it has to be specially prepared before-
hand. Instructions for this preparation are as follows.
First moisten the inside edges of the glass with
lemon juice, and dust with castor sugar to obtain a
frosted effect. Now take a clean lemon, cut off the ends,
and peel the rest spiral fashion. Place this peel in the
crusta glass as a lining.
1940 Charles: The Cocktail Book. Seite 108. Brandy Crusta.
1 teaspoonful of sugar syrup,
1/6 gill of lemon juice,
1 dash of Angostura bitters,
1 teaspoonful of maraschino,
1 dash of orange bitters,
1/3 gill of brandy.
1940 Crosby Gaige: Crosby Gaige’s Cocktail Guide. Seite 143. Brandy Crusta.
1 jigger Brandy
1/3 jigger Lemon Juice
2 dashes Angostura Bitters
1 teaspoon fine granulated Sugar
Frost the rim of an “Old Fashioned” glass
with sugar. Peel the rind of half a lemon in a spiral and
place in glass. Add 2 cubes of ice and strain in the
ingredients which have been shaken with cracked ice.
Sometimes Curaçao is added to this drink and
Maraschino used instead of the sugar.
1940 Pedro Talavera: Los secretos del cocktail. Seite 37. Brandy Crusta.
Bordéese ila copa núm. 5 con 1/2 limón y un poco
de azúcar.
Aparte, en la cocktelera, unos pedacitos de hielo.
4 gotas de Angostura.
4 ídem de Marrasquino.
4 ídem de Curaçao La Campana.
1 copa de Coñac Caballero .
Agítese bien y se pasa a la copa antes preparada,
con una cereza.
1941 W. C. Whitfield: Here’s How. Seite 30. Brandy Crusta.
4 dashes gum syrup
2 dashes Angostura bitters
2 dashes lemon juice
2 dashes maraschino
1 jigger brandy
Now take a bright colored
lemon about the size of your
wine glass and peel the rind
in one piece. Moisten the rim
of the glass with lemon and
dip it into powdered sugar to
give a frosted effect, then
fit the lemon peel inside the
glass. After shaking the
ingredients with cracked ice,
strain into this glass.
1943 J. Roldán: Recetario moderno del licorista y barman. Seite 224. Crusta.
Coñac, ginebra o
whiski . . . . . . . . . . . . . . 3 vasitos
Zumo de limón . . . . . . de 1/4 de limón
Azucar . . . . . . . . . . . . . 2 cucharadas
los tres vasitos de un mismo licor, uno de cada de los
tres licores citados. Puede también prepararse con
una parte de azúcar, 2 de zumo de limón y 7 de licor.
1944 Harmann Burney Burke: Burke’s Complete Cocktail & Drinking Recipes. Seite 45. Brandy Crusta.
Line wine glass with lemon peel, moisten
the edge of the glass and dip in powdered
sugar.
3 Brandy
1 Curacao
Maraschino, 3 Dashes
Lemon Juice, 4 Dashes
Angostura Bitters, 1 Dash
Ice. — Stir. Strain into above glass and
serve with a Slice of Orange.
1945 George Gardner: How to be a bartender. Seite 25. Brandy Crusta.
Use large bar glass.
Ice, shaved, fill glass 3/4 full.
Gum syrup, 4 dashes.
Angostura or Boker’s bitters, 2
dashes.
Lemon juice, 2 dashes.
Maraschino, 2 dashes.
Brandy, 1 wineglass.
Peel the rind in one piece from a
lemon and fit it into a cocktail glass
so as to cover the entire inside; then
moisten the rim of the glass with a
piece of lemon and dip glass into pow-
dered sugar. Stir and strain into the
prepared glass. Dress with fruit and
serve.
1945 R. M. Barrows & Betty Stone: 300 Ways to Mix Drinks. Seite 23. Brandy Crusta.
old fashioned glass, rim frosted
with sugar –
1/2 Lemon peel in spiral in
glass, now
1 1/2 Oz. Brandy
1/2 Oz. Lemon Juice
2/3 Teaspoon Angostura
Bitters
1 Teaspoon Sugar
Shake well with ice and strain.
1 Maraschino Cherry
1946 Bill Kelly: The Roving Bartender. Seite 27. Brandy Crusta.
Dash Angostura Bitters
1/2 oz. lemon juice
1 oz. brandy
Shake. Take cocktail glass.
Run piece of lemon around the
rim. Dip in bar sugar — do this
first so it will dry while drink
is being made.
1947 A. Vermeys: Cocktails. Seite 22. Brandy Crusta.
(Voir avant tout Crustas pour la préparation
du verre.)
Première formule:
1 trait de jus de citron; 1 trait d’Angustura;
1 trait de Marasquin; 1 verre de Cognac.
Deuxième formule:
1 trait d’Angustura; le jus d’un 1/2 citron;
1 trait de Marasquin; 1 verre de Cognac.
Verser dans le verre préparé.
Pour le Gin, Rhum, Whisky, Crustas, on
procède de la même façon en se servant des
liqueurs demandées.
1947 A. Vermeys: Cocktails. Seite 36. Crustas.
Prendre un citron de grosseur suffisante,
enlever l’écorcoe en spirale sur toute sa lon-
gueur sans le déchirer, de façon à pouvoir
garnir le verre à 1 centimètre du bord. Givrer
le bord du verre à Bordeaux, garnir de 2 ce-
rises.
Autre formule:
Givrer le bord d’un verre à Bordeaux, ajou-
ter l’écorce d’une demi orange ou citron et 1
ou 2 bigarreaux.
(Voir: Brandy Crustas, Gin Crustas, Rhum
Crustas, Whisky Crustas)
1947 Karl Büskens: Mixbuch für Jedermann. Seite 76. Brandy Crusta.
Reibe den Rand eines Wein-
glases mit einer Scheibe Zi-
trone ein und tauche ihn in
Puderzucker. Setze in das
Glas eine 1/2 Orangenscheibe
(nur die Rinde) und tauche
es in Maraschino. Fülle das
Glas mitfolgenderMischung:
Im Mixbecher:
1 Spritzer Angostura Bitters
1 Teelöffel Zitronensaft
1 Teelöffel Maraschino
1 Glas Brandy
gut schütteln und abseihen
ins vorbereitete Glas
Rub rim of wine glass with
slice of lemon, dip edge in
powdered sugar, fit into
glass the rind of 1/2 orange,
put in Maraschino and fill
with the following mixture:
In shaker:
1 dash Angostura Bitters
1 teaspoon of lemon juice
1 teaspoon of Maraschino
1 glass of Brandy
shake well, strain into pre-
pared glass
1947 Pedro Chicote: Cocktails mundiales. Seite 261. Brandy Crusta.
Prepárese en cocktelera :
2 ó 3 pedacitos de hielo.
1/4 de copita de licor de marrasquino.
3/4 de copita de licor de coñac.
Unas gotas de jugo de limón.
Bátase muy bien, cuélese, adórnese de fruta y sírvase
en copa preparada como el gin-crusta.
Seite 261:
El crusta es una combínación de bebidas muy se-
mejante al cobbler. Se caracteriza por su preparación
y porque lleva jugo de limón.
1948 Adolphe Torelli: 900 Recettes de Cocktails et Boissons Américaines. Seite 31. Brandy Crusta.
Préparation du verre:
Prendre un citron de la grosseur suffisante pour
garnir l’intérieur d’un verre à bordeaux, enlever
l’écorce avec un couteau sans la déchirer, la placer
dans un verre à bordeaux après avoir passé un
morceau de citron sur le bord du verre et l’avoir
trempé dans du sucre en poudre pour lui faire
le collier givré ; mettre une cerise macérée à l’Eau-
de-vie au fond du verre et y verser la boisson sui-
vante:
Préparer dans un shaker avec de la glace pilée
une demi-cuillère à café de sucre en poudre, deux
traits d’Angostura, deux traits de Marasquin, une
cuillère à café de jus de citron, un demi-verre à
madère de bon Cognac, agiter et passer dans le
verre préparé comme il a été indiqué ci-dessus.
1948 David A. Embury: The Fine Art of Mixing Drinks. Seite 224. Crustas.
The distinguishing feature of the Crusta is
that the entire inside of the glass is lined with lemon
or orange peel. The drink may be served in either a
wineglass or an Old-Fashioned glass, although it is
much harder to make the peel fit in the Old-Fash-
ioned glass.
Take a large lemon or a small orange of a size ap-
proximating that of the glass to be used. Cut off both
ends and peel the remainder in spiral fashion so as
to keep the peel all in one piece. Line the inside of the
glass with this peel, wet the edge of the glass, and dip
in powdered sugar to frost the edge of both peel and
glass. In a bar glass mix 1 part sugar syrup, 2 parts
lemon juice, and 8 parts brandy with 1 or 2 dashes
each of maraschino and bitters to each drink. Shake
with finely crushed ice and strain into the prepared
glass.
While the BRANDY CRUSTA is the most common
form of this drink, it is, after all, merely a Sour-type
drink served in fancy style. Substitution of a different
liquor as a base will give you a GIN CRUSTA, a RUM
CRUSTA, an APPLEJACK CRUSTA, a WHISKY
CRUSTA, and so on.
1948 George Albert Zabriskie: The Bon Vivant’s Companion. Seite 48. Brandy Crusta.
1/4 jigger maraschino
3/4 jigger brandy
Juice of one lemon
Fill glass with ice
Shake, straininto glass, and trim with fruit in season.
Seite 47: Crustas.
Crusta is made the same as a fancy cocktail, with a little lemon
juice, and a small lump of ice added. First mix the ingredients in a
small tumbler, then take a fancy red wineglass, rub a sliced lemon
around the rim of the same, and dip it in pulverized white sugar,
so that the sugar will adhere to the edge of the glass. Pare half a
lemon, the same as you would an apple (all in one piece), so that
the paring will fit in the wineglass, asshown in the cut. Strain the
crusta from the tumbler into it, then smile.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 363. Brandy Crusta.
Una copa de vino. Untar-
la por los bordes interiores
con un trozo de limón por la
parte de su jugo. Bordearla
después con azúcar en polvo.
Y aparte, prepárese:
3 partes de brandy.
1 parte de Curazao.
3 chorros de Marrasquino.
3 chorros de jugo de limón
francés.
1 chorro de Angostura Bi-
tters.
Hielo. Revuélvase, cuéle-
se y sírvase en la copa de vi-
no bordeada con azúcar y
una tajada de naranja.
1948 Hilario Alonso Sanchez: El arte del cantinero. Seite 433. Brandy Crusta.
1/4 Marrasquino.
3/4 coñac.
Gotas de limón.
Hielo. Batido, colado y
servido en vaso delmónico
con lasca de pina.
1948 Jean Lupoiu: Cocktails. Seite 29. Brandy Crustas.
Givrer le bord d’un verre à Bordeaux et
ajoutez l’écorce d’une 1/2 orange, ou citron
et un bigarreau.
Dans le shaker :
1 jet d’Angustura, 1 jet de jus de citron,
1 jet Maraschino Luxardo, 1 verre de
Cognac CAMUS.
Bien agiter et servir dans le verre préparé
à l’avance.
On procède de la même façon pour les
Gin, Rhum ou Whisky Crustas, suivant la
liqueur demandée.
1948 P. Dagouret: Le Barman Universel 10. Seite 38. Crustas.
Petite boisson — short drink — proche parente du
cocktail, à servir dans un verre à Bordeaux décoré
comme suit:
Peler un citron, ou moitié d’un gros citron, en la-
nière spirale, d’une seule pièce, que vous placerez dans
ie verre n° 7 de façon à garnir l’intérieur de ce verre
jusqu’à un centimètre au-dessous du bord. Humecter ce
bord au citron et le givrer dans le sucre en poudre.
Veiller à ce que l’écorce du citron ne dépasse pas le
bord du verre qui deviendrait un verre baveur quand
on boirait.
Mettre une ou deux cerises dans le fond du verre,
sur le zeste de citron et verser dessus l’une des com-
positions suivantes:
1948 P. Dagouret: Le Barman Universel 10. Seite 38. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée.
1 cuiller â Douche sucre en poudre ou sirop
1 cuiller à bouche jus de citron.
2 traits angostura, 2 traits curaçao.
3/4 verre à madère de cognac.
Fermer le shaker. Frapper. Passer dans le verre n° 7
préparé comme Indiqué plus haut.
1948 P. Dagouret: Le Barman Universel 11. Seite 38. Crustas.
Petite boisson — short drink — proche parente du
cocktail, à servir dans un verre à Bordeaux décoré
comme suit:
Peler un citron, ou moitié d’un gros citron, en la-
nière spirale, d’une seule pièce, que vous placerez dans
le verre n° 7 de façon à garnir l’intérieur de ce verre
jusqu’à un centimètre au-dessous du bord. Humecter ce
bord au citron et le givrer dans le sucre en poudre.
Veiller à ce que l’écorce du citron ne dépasse pas le
bord du verre qui deviendrait un verre baveur quand
on boirait.
Mettre une ou deux cerises dans le fond du verre.
sur le zeste de citron et verser dessus l’une des com
positions suivantes:
1948 P. Dagouret: Le Barman Universel 11. Seite 38. Brandy Crusta.
Dans la timbale moitié pleine de glace pilée.
1 cuiller a bouche sucre en poudre ou sirop.
1 cuiller à bouche jus de citron.
2 traits angostura, 2 traits curaçao.
3/4 verre à madère de cognac.
Fermer le shaker. Frapper. Passer dans le verre n° 7
préparé comme indiqué plus haut.
1948 Trader Vic: Bartender’s Guide. Seite 291. Crustas.
A Crusta is a particular little breed of drink which
seems to require two things to make it legitimate: a
frosted wineglass and the entire peeling of a lemon or
orange fitted right into the glass. The rest of it’s
standard — liquor, lemon juice, maraschino liqueur,
a dash of bitters or some other flavoring, all handled
like a cocktail and poured into lemon or orange peel-
ing.
1948 Trader Vic: Bartender’s Guide. Seite 291. Brandy Crusta 1.
2 oz. brandy 1 tsp. lemon juice
1 dash Angostura bitters 1 tsp. maraschino liqueur
Into a frosted wineglass which has been well chilled, fit the
rind of 1/2 orange which has been peeled all in one piece. Add
one lump of ice. Shake above ingredients with shaved ice;
strain into prepared wineglass.
1948 Trader Vic: Bartender’s Guide. Seite 292. Brandy Crusta 2.
2 oz. brandy 2 dashes lemon juice
2 dashes Angostura bitters 2 dashes maraschino liqueur
. 3 dashes sugar syrup
Chill wineglass and frost; peel the rind from a fresh lemon
all in one piece and fit it into the wineglass, covering the
entire inside of the glass. Shake above ingredients with shaved
ice; strain into prepared glass.
1949 Anonymus: Professional Mixing Guide. Seite 24. Brandy Crusta.
Frost rim of an Old Fashioned
glass with sugar. Next, peel the
rind of half a Lemon spiral fashion
and place it in the glass. Add 2
cubes of ice. In a mixing glass
put 2 dashes ANGOSTURA aro-
matic bitters, 1 1/2 oz. Brandy, 1/2
oz. Lemon juice, 1 teaspoonful fine
granulated Sugar, add cracked ice
and shake well. Strain into the
prepared Old Fashioned Glass.
1949 Emile Bauwens: Livre de cocktails. Seite 113. Crustas.
Les « Crustas » se préparent tous de la même manière,
qu’ils soient au Brandy, au Gin, au Rhum, au Whisky, etc.
Gin crusta
2 Traits Sirop Citron –
2 Traits Angostura Bitter –
2 Traits Marasquin –
Jus 1/4 Citron –
1 Verre Gordon’s Gin –
Frapper au shaker et passer dans un
verre évasé à pied, dont les bords
auront été givrés de sucre en poudre,
et qui contiendra enoutre, une pelure
entière de citron coupée en spirale.
Avant de servir, garnir de fruits de
saison escalopés.
Servir avec une cuiller.
Vous obtiendrez avec du Brandy, le « Brandy Crusta »,
avec du Rhum, le « Rhum Crusta » et ainsi de suite…
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 262. Die Crustas.
Die «Crustas» sind lecker aussehende und ebenso
schmeckende «Long-drinks». Dass sie nicht überall popu-
lär sind, ist der Umständlichkeit ihrer Zubereitung zuzu-
schreiben. «Crustas» sind wegen ihrer alkoholischen Stärke
eigentliche Herrengetränke. Empfehlen kann man sie
abends nach dem Essen.
Grundrezept: Man nehme ein mittelgrosses Weinglas
mit Stiel, fahre über dessen Rand mit einem Stückchen
Zitrone, so dass der
Rand angefeuchtet wird
und tupfe dann das Glas
sachte in Grieszucker.
Der Grieszucker wird
sich nun dort, wo der
Rand feucht ist, anhef-
ten, und es sieht nun
aus als ob der Rand
des Glases mit einer fei-
nen Kruste Eis über
zogen wäre. Hierauf
schäle man eine Zitrone und zwar so, dass die Schale ein
Band bildet und gebe sie in
das präparierte Glas. Hierauf
fülle man den Shaker halbvoll
mit feingeschlagenem Roheis
und füge hinzu: den Saft von
1/2 Zitrone, 1 Barlöffel Zucker,
2 dashes Angosturabitter, 3 das-
hes Maraschino und 1 Glas der
gewünschten Sorte Alkohol.
Das Ganze wird sehr gut ge-
schüttelt und in das hergerich-
tete Glas gegossen. Mit Barlöf-
fel und Saughalmen servieren.
«Crustas» werden aus Co-
gnac, Gin, Whisky, Rum, Wein
etc. gemacht.
1949 Harry Schraemli: Das grosse Lehrbuch der Bar. Seite 311. Brandy-Crusta.
Man befeuchtet den Rand eines Crustaglases (ballon-
förmiges Weinglas) mit einem Stückchen Zitrone, tupft
das Glas dann in Griesszucker,
so dass ein gleichmässiger,
etwa 2 Zentimeter breiter Zuk-
kerrand entsteht. Dann schält
man eine saubere, nicht zu
grosse Zitrone, so wie man
einen Apfel schält, d. h. dass
die ganze Schale an einem
Bande bleibt und gibt diese in
das präparierte Glas. Hierauf
gibt man in den Schüttelbecher
2-3 3igrosse Stücke Eis, den
Saft von 1/2 Zitrone, 1 Barlöffel
Zucker, 2 dashes Angosturabit-
ter, 3 dashes Maraschino und
1 Glas Cognac. Gut schütteln
und in das Glas seihen. Mit Barlöffel und Saughalmen
servieren.
1949 P. Dagouret: Le barman universel. Seite 38. Brandy Crusta.
Dans la timbale moitié pleine de glace plée.
1 cuiller à bouche sucre en poudre ou srop.
1 cuiller à bouche jus de citron.
2 traits angostura, 2 traits curaçao.
3/4 verre à madère de cognac.
Fermer le shaker. Frapper. Passer dans e verre no 7
préparé comme indiqué plus haut.
Seite 38: Crustas.
Petite boisson — short drlnk — proche parente du
cocktail, à servir dans un verre à Bordeaux decoré
comuie suit:
Peler un citron, ou moitié d’un gros citron, en la-
nière spirale, d’une seule pièce, que vous placerez dans
le verre no 7 de façon à garnir l’intérieur de ce verre
jusqu’à un centimètre au-dessous du bord. Humecter ce
bord au citron et le givrer dans le sucre en poudre.
Veiller à ce que l’écorce du citron ne dépasse pas le
bord du verre qui deviendrait un verre baveu quand
on boirait.
Mettre une ou deux cerises dans le fond du verre,
sur le zeste de citron et verser dessus l’une des com-
positions suivantes:
1949 Wilhelm Stürmer: Cocktails by William. Seite 69. Crustas.
Der Cocktail eroberte auf seinem Siegeszug die ganze Welt. Nicht zuletzt
gewann er auch das Herz und den Gaumen Santinas, eines berühmten
soanischen Wirtes von New Orleans. Es dünkte ihn barbarisch, die köst-
lichen Tropfen des Cocktails leblos hinter einer Glaswand zu sehen. Lange
zerbrach er sich den Kopf. Dann hafte er es gefunden. Sanfina ging in den
südlichen Garten und pflückte eine Zitrone von der Größe eines Weinglases.
Sorfälfig schälte er sie in einem Stück ab und paßte die Schale dem Glase
an, so daß sie die ganze Innenfläche bedeckte. Mit einer Zitronenscheibe
fuhr er über den Rand des Glases. Als er den so angefeuchteten Rand in
Staubzucker tauchte, schimmerte er wie überzogen mit Reif oder Eis, Nun
verfuhr er wie mit einem Cocktail. Er seihte die durchgeschüttelte Mischung
in das vorbereitete Glas und schmückte seinen so entstandenen Crusta mit
verlockenden Früchten.
Damit Du, mein Leser, gleich den richtigen Weg gehst, will Ich Dir meine
speziellen Crustarezepte verraten.
1949 Wilhelm Stürmer: Cocktails by William. Seite 70. Brandy Crusta.
1 Gläschen Brandy,
2 Spritzer Angosturabitter,
2 Schuß Zuckersirup,
2 Schuß Maraschino,
2 Schuß Zitronensaft.
Schüttle alles gut durch und seihe
den Drink in ein vorbereitetes
„Crusta-Glas“.
1952 Anonymus: Cocktails. Seite 104. Brandy Crusta.
Humecter le bord d’un verre avec une
tranche de citron, tremper dans du sucre
en poudre, mettre dans le verre l’écorce
entière d’une demi-orange, ajouter trois
ou quatre cerises et remplir avec le mé-
lange suivant:
Un trait d’angustura,
Une cuiller à café de jus de citron et de
marasquin,
Un verre de cognac,
Bien frapper, verser dans le verre préparé
et servir.
1952 Charles: The Cocktail Bar. Seite 108. Crustas.
All crustas are made in the same way. They are pre-
pared in the shaker, half filled with broken ice, strained
into the crusta glass, and decorated with slices of fruit
in season.
The crusta glass is about the same size as a small
wine-glass, and it has to be specially prepared before-
hand. Instructions for this preparation are as follows.
First moisten the inside edges of the glass with
lemon juice, and dust with castor sugar to obtain a
frosted effect. Now take a clean lemon, cut off the ends,
and peel the rest spiral fashion. Place this peel in the
crusta glass as a lining.
1952 Charles: The Cocktail Bar. Seite 108. Brandy Crusta.
1 teaspoonful of sugar syrup,
1/6 gill of lemon juice,
1 dash of Angostura bitters,
1 teaspoonful of maraschino,
1 dash of orange bitters,
1/3 gill of brandy.
1953 Anonymus: Esquire’s Handbook for Hosts. Seite 131. Brandy Crustas.
(as served at Harry’s Bar, Paris)
Take small wine glass, moisten rim
with lemon, dip rim of glass into castor
sugar. Peel the rind of half a lemon and
fit this curl of peel into the contour of
your glass. Then in a shaker mix 1 tea-
spoon of sugar, 3 dashes of Maras-
chino, 3 dashes of bitters, juice of one-
quarter of a lemon, 1 glass of brandy.
Shake well and pour into a prepared
glass.
1953 Anonymus: Manual del bar. Seite 290. Crustas.
Bebida de origen americano, se prepara en forma muy
parecida al “Cobbler”, difiere de éste, por ell hecho de no
agregarle fruta, su principal característica consiste en deco-
rar la copa con un borde de azúcar cristalizada. Se depo-
sita dento del vaso o copa la cáscara de medio limón
cortado en espiral.
1953 Anonymus: Manual del bar. Seite 291. Brandy Crusta.
. 3 golpes de Marrasquino.
Servido en una copa o 1 golpe de Bitter Angostura.
vaso de 200 gramos, la 1 cucharadita de Jugo d[e] Li-
que se le formará una món.
corona, humedeciendo 10 gramos de Curaçao.
el borde con limón y pa- 60 gramos de Cognac.
sándola por azúcar cris-
talizado, se agrega un
pedazo de hielo y se in-
troduce la cáscara de
medio limón, cortada en
espiral.
1953 Anonymus: The U.K.B.G. Guide to Drinks. Seite 108. Brandy Crusta.
Rub rim of glass with slice of Lemon.
Dip edge in powdered Sugar.
Fit into glass the rind of one half Orange in spiral fashion.
Fill glass with cracked Ice.
Put into Mixing Glass:
1 dash Angostura Bitters.
3 dashes Maraschino.
2 ozs. Brandy.
Stir and strain into prepared glass.
Add Maraschino cherry.
1953 David A. Embury: The Fine Art of Mixing Drinks. Seite 233. Crustas.
The distinguishing feature of the Crusta is that the
entire inside of the glass is lined with lemon or orange peel. The drink
may be served in either a wineglass or an Old-Fashioned glass, although
it is much harder to make the peel fit in the Old-Fashioned glass.
Take a large lemon or a small orange of a size approximating that
of the glass to be used. Cut off both ends and peel the remainder in
spiral fashion so as to keep the peel all in one piece. Line the inside of
the glass with this peel, wet the edge of the glass, and dip in powdered
sugar to frost the edge of both peel and glass. In a bar glass mix 1 part
sugar syrup, 2 parts lemon juice, and 8 parts brandy with 1 or 2 dashes
each of maraschino and bitters to each drink. Shake with finely crushed
ice and strain into the prepared glass.
While the BRANDY CRUSTA is the most common form of this
drink, it is, after all, merely a Sour-type drink served in fancy style.
1953 Leo Cotton: Old Mr. Boston Official Bartender’s Guide. Seite 32. Brandy Crusta Cocktail.
Moisten the edge of 4 oz. Cocktail
glass with Lemon and dip into Sugar.
Cut the rind of half a Lemon in a
spiral, and place in glass.
1 Teaspoon Maraschino
1 Dash Bitters
1 Teaspoon Lemon Juice
1/2 oz. Old Mr. Boston Curacao
2 oz. Old Mr. Boston California
Brandy
Stir above ingredients in mixing glass
and strain into glass prepared as
above. Add Slice of Orange.
1953 Marcel et Roger Louc: Cocktails et Grand Crus. Seite 47. Brandy Crusta.
Garnir un verre à cocktail
d’une demi-écorce de ci-
tron (spirale), deux bigar-
reaux, collerette dgivre;
dans le shaker:
Le jus d’un demi-citron
Un trait d’Angostura
Un trait Maraschino Luxardo
Un trait Curaçao Orange
Un verre de Cognac.
On peut compléter à l’eau
gazeuse ou au Champagne
brut, dans ce cas, servir
dans un verre à collins orné
d’une écorce entière dé ci-
tron.
Opérer de la même façon
pour les Calvados, Gin,
Rhum, Whisky « Crustas ».
1954 Eddie Clark: King Cocktail. Seite 29. Brandy Crusta Cocktail.
Use small wine glass.
Moisten the rim with lemon
and dip rim into Castor
Sugar. This frosts the glass.
Cut the rind of half a lemon
in a spiral fashion, place this
in the glass and fill with
crushed ice. Shake well in the
cocktail shaker the following
ingredients:
1/2 teaspoonful Maraschino
1 dash of Angostura
3 teaspoonfuls fresh Lemon
Juice
1/4 Curasao
3/4 Brandy
Strain into the prepared
glass and decorate the drink
with a slice of orange.
1954 Robert H. Loeb, Jr.: Nip Ahoy. Seite 59. Cognac or Brandy Crusta.
1955 Anonymus: The U.K.B.G. Guide to Drinks. Seite 108. Brandy Crusta.
Rub rim of glass with slice of Lemon.
Dip edge in powdered Sugar.
Fit into glass the rind of one half Orange in spiral fashion.
Fill glass with cracked Ice.
Put into Mixing Glass:
1 dash Angostura Bitters.
3 dashes Maraschino.
2 ozs. Brandy.
Stir and strain into prepared glass.
Add Maraschino cherry.
1955 Jean Lupoiu: Cocktails. Seite 32. Brandy Crustas.
Givrer le bord d’un verre à Bordeaux et
ajoutez l’écorce d’une 1/2 orange, ou citron
et un bigarreau.
Dans le shaker:
1 jet d’Angustura, 1 jet de jus de citron,
1 jet Maraschino, 1 verre de Cognac
Renault.
Bien agiter et servir dans le verre préparé
à l’avance.
1956 Patrick Gavin Duffy: The Official Mixer’s Manual. Seite 111. Crustas.
Crustas may be made of Applejack, Brandy, Gin, Rum or Whiskey. Rub
the rim of a large Wineglass with Lemon, then dip glass in Powdered
Sugar. Place in the glass a large twist of Lemon or Orange Peel and a
Cherry. In a shaker with ice put 1 dash Angostura Bitters, 1 teaspoon
each Lemon Juice and Maraschino and 1 or 2 jiggers of the desired
liquor. Strain into prepared glass and serve.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 122. Crustas.
Ce beau ”longdrink” jouissant d’ailleurs d’une haute considé-
ration tient son nom du fait, que jadis l’écorce de citron, prescrite
par toutes les recettes, était complètement garnie d’une croute
(crusta) de sucre. Cette opération assez compliquée a été grande-
ment simplifiée. Maintenant on agit comme suit : on prend un
verre à vin (sur pied) en forme de ballon de moyenne grandeur
et on en frotte le bord avec un zeste de citron. Après cela le bord
est trempé dans le sucre râpé, qui le ”givre”, là ou l’essence de
citron a tenu.
Ensuite on prend un citron dont on coupe une pointe, de façon
à ce que le fruit ait la hauteur même du verre. On épluche le citron
en forme de spirale et l’écorce est mise en spirale dans le verre.
Le dernier bout de l’écorce est attaché au bord du verre.
Les ingrédients, prescrits dans la recette, sont bien frappés dans
le shaker et passés dans le verre préparé.
Note pour le mélangeur électrique : qui dispose du gobelet avec
batteur spécial pour cocktails peut remuer les ingrédients avec la
glace. L e meilleur temps de mélange se trouve entre 10 et 20 sec.
Si on se sert du gobelet standard avec les couteaux ordinaires,
ne pas mélanger la glace avec les ingrédients, car la glace serait
moulue finement et noyerait la boisson. 11 suffit de rafraîchir le
gobelet avec de la glace, que l’on évacue, avec l’eau glacée, avant
de faire les mélanges.
Temps nécessaire pour le mélange : de 10 à 20 sec.
1957 Henri Barman: Cocktails et autres boissons mélangées. Seite 122. Brandy Crusta.
Shaker, 3 morceaux de glace
Jus 1/2 citron
1 cuill. à thé sucre râpé
2 traits Angostura
3 traits Marasquin
1 verre Cognac
Bien frapper au shaker et
passer dans le verre à crusta
préparé d’avance (voir in-
troduction).
Mélangeur électr. : voir note.
1959 Fernando Gaviria: El coctel y sus derivados. Seite 27. Brandy Crusta.
Prepárese en cocktelera:
Unos pedacitos de hielo.
Unas gotas de Marrasquino.
Unas gotas de jugo de limón.
Unas gotas de Angostura.
Una cucharada de azúcar.
Una copa de Coñac español.
Bien batido, sírvase en copa así preparada:
humedecido su borde con jugo de limón,
se pasa por azúcar molida, quedando su
parte superior escarchada.
1960 Anonymus: The U.K.B.G. Guide to Drinks. Seite 106. Brandy Crusta.
Rub rim of glass with slice of Lemon.
Dip edge in powdered Sugar.
Fit into glass the rind of one half Orange in spiral fashion.
Fill glass with cracked Ice.
Put into Mixing Glass;
1 dash Angostura Bitters.
3 dashes Maraschino.
3 ozs. Brandy.
Stir and strain into prepared glass.
Add Maraschino cherry.
1961 Anonymus: Cocktails y bocaditos. Seite 47. Brandy Crusta.
(Para 1 porción)
Maraschino, 3 golpes – Angostura, 1 golpe – Jugo de limón, 1 cu-
charadita – Cáscara de 1/2 limón, en espiral, 1 – Curaçao, 10 gra-
mos – Cognac, 2 medidas – Azúcar molida, cantidad necesaria –
Hielo, 2 cubitos.
• Humedecer el borde de un vaso de 200 gra-
mos con jugo de limón. Pasarlo por azúcar para
darle aspecto “escarchado”.
• Poner en el vaso todos los ingredientes.
• Mezclar, enfriar y servir en el mismo vaso.
1961 Pedro Chicote – El bar en el mundo. Seite 214. Brandy Crusta.
Prepárese en cocktelera:
2 ó 3 pedacitos de hielo.
1/4 de copita de licor de ma-
rrasquino.
3/4 de copita de licor de co-
ñac.
Unas gotas de jugo de limón.
Tómese una copa alta de
cristal y humedézcase los
bordes con jugo de limón,
con el fin de que se adhie-
ra un poco de azúcar en
polvo. Se recorta la corte-
za de un limón en forma
de sierpe y se pone en el
interior de la copa.
Bátase muy bien, cuélese,
adórnese de fruta y sírva-
se en la copa ya prepa-
rada.
1963 Eddie Clarke: Shaking in the 60’s. Seite 91. Brandy Crusta Cocktail.
Use small wine glass. Moisten the rim with
lemon and dip rim into castor sugar. (This is
known as frosting the glass.) Cut the rind of
half a lemon in a spiral fashion, place this in
the glass and half fill with crushed ice. Shake
well in the cocktail shaker the following
ingredients.
1/2 teaspoonful Maraschino
1 dash of Angostura
3 teaspoonfuls fresh lemon juice
1/2 measure Curacao
1 1/2 measures brandy
Strain into the prepared glass and decorate the
drink with a slice of orange.
1964 Anonymus: Manual del bar. Seite 293. Brandy Crusta.
. 3 golpes de Marrasquino.
Servido en una copa o 1 golpe de Bitter Angostura.
vaso de 200 gramos, la 1 cucharadita de jugo de li-
que se le formará una món
corona, humedeciendo 10 gramos de Curaçao.
el borde con limón y 60 gramos de Cognac.
pasándola por azúcar
cristalizada, se agrega
un pedazo de hielo y se
introduce la cáscara de
medio limón, cortada
en espiral.
Seite 292: Crustas.
Bebida de origen americano, se prepara en forma
muy parecida al “Cobbler”, difiere de éste, por el hecho
c!e no agregarle fruta, su principal característica consiste
en decorar la copa con un borde de azúcar cristalizada.
Se deposita dentro del vaso o copa la cáscara de medio
limón cortado en espiral.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 118. Crustas.
Eine kräftige Verlockung für Zungen, die sich nach einer Erfrischung
sehnen. Der leckere Herren=long=drink für die unterhaltsame Zeit
nach dem Abendessen, an dem Gaumen und Auge Freude haben.
Grundrezept:
Ein Weinglas mit Stiel wird an seinem oberen Rand rundherum mit
einem Zitronenviertel gut angefeuchtet und schnell, bevor der Saft
innen und außen abtropft, in einen Staubzuckerhaufen gestülpt. Es
bildet sich dadurch die Crusta, ein wie Rauhreif aussehender Zucker=
kristallstreifen am Glasrand. Diese Crustas können auch mit Oran=
gen, Grapefruit, Ananas oder Pfirsich präpariert werden. Wieder
andere Crustas entstehen, wenn man die Gläser ganz vorsichtig, so
daß wirklich nur ihr äußerster Rand berührt wird, in dicken Sirup
dippt und dann in Zucker steckt (z. B . in Sirup von eingemachten
Zwergorangen, Himbeeren, in Cassis= oder Maplesirup). Am be=
kanntesten sind die Zitronencrustas, bei denen man auch noch die
ganze Schalenspirale der Zitronen in das Innere des Glases dressiert,
bevor man die geschüttelten Mischungen darübergibt.
1965 Aladar von Wesendonk: 888 Cocktails. Seite 119. Brandy Crusta.
Die Crusta wird mit Orange prä=
pariert, und auch die Schalen=
spirale besteht aus Orange. Im
übrigen wie im Grundrezept ver=
fahren und einen sanften Wein=
brand nehmen
1965 Anonymus: The U.K.B.G. Guide to Drinks. Seite 108. Brandy Crusta.
Rub rim of glass with slice of Lemon.
Dip edge in powdered Sugar.
Fit into glass the rind of one half Orange in spiral fashion.
Fill glass with cracked Ice.
Put into Mixing Glass;
1 dash Angostura Bitters.
3 dashes Maraschino.
3 ozs. Brandy.
Stir with ice and strain into prepared glass.
Add Maraschino cherry.
1965 Harry Schraemli: Manuel du bar. Seite 319. Les crustas.
Boissons pour messieurs qui, bien qu’on ne les mélange pas avec de l’eau, etc.,
peuvent être comptées parmi les «long drinks»; l’eau s’ajoute lors du secouement.
On recommande ce genre de drinks le soir après le repas, également dans des soirées,
etc.
Recette de base: On garnit en premier lieu un verre ballon de moyenne grandeur
d’une jolie bordure bien égale de sucre (voir illustration en couleur). Dans ce verre
on place ensuite l’écorce entière d’un citron moyen. Puis on remplit la moitié du
shaker de petits dés de glace et on ajoute ce qui suit: 1/2 jus de citron, 1 cuillère à bar
de sucre, 2 dashes d’angosturabitter, 3 dashes de marasquin et 1 verre mesure de
whisky ou ce que la recette prescrit. On secoue comme il faut le tout et on le verse
dans le verre. Servir avec paille. On prépare les crustas avec du cognac (brandy),
whisky, gin, rhum, etc.
1965 Harry Schraemli: Manuel du bar. Seite 366. Brandy Crusta.
On humecte le bord d’un verre à crusta (verre
à vin forme ballon) avec un petit morceau de
citron, on plonge ensuite le verre dans du
sucre-semoule, de sorte qu’il se produise
une bordure de sucre bien égale d’environ
2 cm de largeur. On pèle ensuite un citron pas trop gros ainsi qu’une
pomme, de sorte que toute l’écorce forme un ruban et on le met dans
le verre préparé. On met ensuite dans le shaker 3—4 dés de glace,
le jus d’un 1/2 citron, 1 cuillère à bar de sucre, 2 dashes d’angostura,
3 dashes de marasquin et 1 verre de cognac. Bien agiter, passer dans
le verre. Servir avec cuillère à bar et paille.
1965 Robert London & Anne London: Cocktails and Snacks. Seite 74. Brandy Crusta Cocktail.
Moisten the edge of a small wine glass with lemon and rub edge
into powdered sugar to frost edge. Combine in a mixing glass:
1 1/2 ounces brandy 1 dash Angostura bitters
1/2 ounce curaçao 4 dashes lemon juice
3 dashes maraschino liqueur
Add cracked ice, stir, and strain into prepared glass. Serve with a slice
of orange.
Gin or Rum Crusta: Substitute dry gin or gold label rum for brandy.
1966 Harry Schraemli: Le roi du bar. Seite 51. Brandy Crusta.
Préparer un verre à Crusta (forme ballon)
avec bordure de sucre. Ecorce de citron
entière. Shaker. 1/2 jus de citron, 1 cb [cuillère de bar]
sucre, 2 d angostura, 3 d marasquin, 1
cognac.
1966 John Doxat: Booth’s Handbook of Cocktails and Mixed Drinks. Seite 101. Brandy Crusta.
Moisten edge of glass with Lemon and frost with Powdered
Sugar. Cut the rind of a Lemon in a spiral; place in glass,
hooking over rim. Fill glass with cracked ice.
3/4 Brandy
3 dashes Maraschino
1/4 Cointreau
1 dash Angostura Bitters
4 dashes Lemon Juice
Stir well, strain into glass; add slice of Orange.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 376. Crustas.
Trago de origen norteamericano. Se diferencia del Cobbler por
su presentación, y su principal característica es la “coronación”.
Su preparación se efectúa dentro de la coctelera, que deberá estar
llena hasta la mitad con hielo en trozos chicos; una vez bien mez-
clados los distinos componentes colar en vaso para “Crustas” o
para trago largo (en algunas excepciones se utilizan vasos más peque-
ños o copas de Vino) y decorar con rodajas de frutas de la estación
(esto último, algunos barmen – internacionalmente hablando -,
prefieren suprimirlo).
La “coronación” debe ser preparada de antemano de la siguiente
manera:
Cortar el extremo de un limón, pasarlo por el borde del vaso
(o copa) para que se moje con el jugo, invertir luego y apoyar sobre
azúcar cristalizado blanco previamente preparado en un platito.
De esta manera todo el borde quedará recubierto de una “corona”
blanca de azúcar. Después cortar la cáscara del resto del limón en
forma de espiral (debe estar lo más finita posible y sin lo blanco)
y colocarla dentro del vaso como revestimiento.
Este procedimiento es igual para todos los “Crustas”.
1969 Mario Kardahi & Raul Echenique: El arte de la exquisitez y del buen beber. Seite 377. Brandy Crusta.
3 golpes de Marrasquino,
1 golpe de Bitter Angostura,
1 cucharadita de Jugo de Limón,
10 gramos de Curazao,
60 ” ” Cognac.
1966 Mario Kardahi: Tratado practico de coctelería, pasteleria y afines. Seite 179. Brandy Crusta.
Batido. 3 golpes de Marrasquino.
Servir en copa o vaso 1 golpe de Bitter Angos-
para trago largo, al tura.
cual se le formará co- 1 cucharadita de jugo de
rona, humedeciendo el limón.
borde con l imón y pa- 10 grs. de Curaçao.
sándola por azúcar co- 60 ,, de Cognac.
mún cristalizada, se
agrega un pedazo de
hielo y se introduce la
cáscara de medio li-
món cortada en espi-
ral. Este procedimien-
to de preparación, es
igual para todos los
‘Crustas”.
1972 Leo Cotton: Old Mr. Boston. Seite 14. Brandy Crusta Cocktail.
Mositen the edge of 4 oz. cocktail
glass with lemon and dip into sugar.
Cut the rind of half a lemon in a
spiral, and place in glass.
1 Teaspoon Maraschino
1 Dash Bitters
1 Teaspoon Lemon Juice
1/2 oz. Curacao
2 oz. Old Mr. Boston Five Star
Brandy
Stir above ingedients in mixing
glass and strain into glass prepared
as above. Add slice of orange.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 46. Crustas.
The crusta is made in an old-
fashioned or a wine glass that
has been lined with the spiral
peel from half a lemon or
orange. Shake the ingredients
and pour into the glass filled
with ice.
1973 Anonymus: 500 Ways to Mix Drinks. Seite 46. Brandy Crusta.
1 jigger brandy
1/2 ounce lemon juice
2 dashes Angostura bitters
1 teaspoon sugar
Shake well with ice and strain
into glass filled with fruit
peel. Serve as above. Deco-
rate with a maraschino cherry.
1976 Anonymus: International Guide to Drinks. Seite 100. Crustas.
Made with any preferred spirit.
Use medium goblet.
Rub rim of glass with slice of
lemon. Dip edge in powdered
sugar. Fit into glass the rind of
one half orange in spiral fashion
Fill glass with cracked ice. Put
into mixing glass; 1 dash
Angostura bitters, 3 dashes
maraschino, 1 measure spirit.
Stir with ice and strain into
prepared glass. Add maraschino
cherry.
1976 Harry Craddock: The Savoy Cocktail Book. Seite 34. Brandy Crusta.
Use small wine glass.
Moisten the edge with lemon
and dip edge into castor sugar
which frosts the glass.
Cut the rind of half a lemon
spiral fashion; place in glass.
Fill glass with cracked ice.
3 Dashes Maraschino.
1 Dash Angostura Bitters.
4 Dashes Lemon Juice.
1/4 Curaçao.
3/4 Brandy.
Stir well and strain into prepared
glass, adding slice of orange.
1977 Stan Jones: Jones’ Complete Barguide. Seite 235. Brandy Crusta.
Cocktail Glass Stir
Sugar rim of glass
Insert 1 lemon rind in glass
1-1/2 oz brandy
1/4 oz maraschino liqueur
1 dash bitters
1/4 oz lemon juice
1/2 oz orange curaçao
Strain into prepared glass
1980 Anonymus: Manual del bar. Seite 164. Brandy Crusta.
60 gramos de coñac
10 gramos de curacao
1 golpe de bitter Angostura
3 golpes de marrasquino
1 cucharadita de jugo de limón
Batido.
Seite 163: Crustas.
Bebida de origen americano, se prepara en forma
muy parecida al Cobbler, difiere de éste por el hecho
de no agregarle fruta, su principal característica con-
siste en decorar la copa con un borde de azúcar cris-
talizada y una espiral de cáscara de limón en su in-
terior
2009 Ted Haigh: Vintage Spirits and Forgotten Cocktails. Seite 78. Brandy Crusta. 1 lemon; 1/2 teaspoon lemon juice; bar or table sugar; 6 cl cognac (Hennessy works well); 1 teaspoon orange curaçao (Marie Brizard is best); 1 dash Boker’s Bitters.
2011 Brad Thomas Parsons: Bitters. Seite 121. Brandy Crusta. 1 lemon wedge plus one whole lemon; superfine sugar; 2 ounces brandy; 1/2 ounce orange curaçao; 1/2 ounce lemon juice; 2 dashes Boker’s Bitters or Angostura Bitters.
2011 Helmut Adam, Jens Hasenbein, Bastian Heuser: Cocktailian 1. Seite 381. Brandy Crusta. 6 cl Brandy; 1 Barlöffel Orange Curaçao; 1 Barlöffel Zuckersirup (2:1); 1 cl Zitronensaft; 2 Dash Angostura Bitters. Garnitur: Zitronenspalte, Zuckerrand.
2011 Jim Meehan: Das Geheime Cocktail-Buch. Seite 74. Brandy Crusta. 6 cl Hine V.S.O.P. Cognac; 2 cl Zitronensaft; 1,5 cl Luxardo Maraschino; 1,5 cl Marie Brizard Curaçao Orange.
2012 Tom Sandham: World’s Best Cocktails. Seite 236. Brandy Crusta. Superfine sugar to rim; zest 1/2 lemon thinly pared; 60 ml cognac; 2 dashes Angostura bitters; 3 tsp lemon juice; 1 1/2 tsp sugar syrup.
2013 Tristan Stephenson: The Curious Bartender. Seite 128. Brandy Crusta. 1 lemon; fine sugar, for coating the glass; 50 ml Hennessy fine de cognac; 5 ml Grand Marnier; 5 ml maraschino liqueur; 5 ml sugar syrup; 2 dashes Dr. Adam Elmegirab’s Boker’s Bitters.
2014 Dave Arnold: Liquid Intelligence. Seite 131. Brandy Crusta. 60 ml Cognac; 15 ml Curaçao; 15 ml lemon juice; 7,5 ml Luxardo Maraschino.
2016 André Darlington & Tenaya Darlington: The New Cocktail Hour. Seite 27. Brandy Crusta. 75 ml Pierre Ferrand 1840 Cognac; 1 Teelöffel Pierre Ferrand Curaçao; 1 Teelöffel Luxardo Maraschino; 1/2 Teelöffel Zitronensaft; 1 Dash Peychaud’s Bitters; 1 Teelöffel Zucker zur Deko; Garnitur: Zitronenzeste.
2017 Dr. Adam Elmegirab: Book of Bitters. Seite 62. Brandy Crusta. 60 ml Pierre Ferrand 1840 cognac (or VSOP cognac); 3 dashes Dr. Adam Elmegirab’s Boker’s bitters; 10 ml Pierre Ferrand orange curaçao; 20 ml lemon juice; 10 ml sugar syrup.
2017 Gary Regan: The Joy of Mixology. Seite 184. Brandy Crusta. 2 ounces brandy; 1 teaspoon simple syrup; 1 teaspoon lemon juice; 1/2 teaspoon orange curaçao; 2 dashes aromatic bitters such as Angostura or Boker’s; garnish: 1 continuous spiral of lemon peel.
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