Bourbon Crusta

2 oz Bourbon
1⁄2 oz Triple sec, Cointreau
1⁄2 oz Maraschino Liqueur
1⁄2 oz Lemon juice
2 ds Orange bitters
1 Orange peel (ring, as garnish)
Instructions

Pare long ribbon of orange into ring of peel and place inside sugar-rimmed small wine glass, shake, strain, straight up.

History

Also see Brandy Crusta, Vintage Spirits & Forgotten Cocktails, Ted Haigh

Cocktail summary
Posted by Dan on
Created by
Prof. Jerry Thomas, updated by Robert Hess
Year
1862
Is an
altered recipe
Reference

The Essential Bartender's Guide, Robert Hess

Curator
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Average
4 stars
(11 ratings)
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From other users
  • I'd rather a sidecar, but a decent alternative.
  • Deb likes it — ★★★★
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Comments

The Crusta was called a Crusta because of the sugar crusted citrus peel rim that rested just above the rim of a stemmed and widely fluted glass. The designation of cocktail is more dependent on the glassware and rim than the variation of base spirit. Also, lemon juice and an orange liquor seem to be a common theme among Crustas in general. Although originally done with brandy, bourbon and rye whiskey are more often becoming base for the modern palate.

Dan commented on 11/14/2013:

I updated the instruction to include a sugared rim as per Robert Hess and Ted Haigh. I think you are saying that originally the peel itself was crusted. Do you have a reference for that?

Thomas' recipe clearly calls for placing a lemon peel "peeled like an apple" into a "red wine glass" with a sugared rim.