Minor edit: Herbsaint is a type of Pastis, rather than Anisette. Thanks for the contribution.

Mmm, nice. A smidge more Punsch on my end and I'm happy.

This is the most satisfying espresso drink I've ever had, and that includes mochas (my daily staple). It tastes like I'm drinking espresso with cream, sugar, chocolate, and chicory. I'm getting tobacco, too. It's ridiculous! 5/5.

Very nice and original. Cynar and coffee are juste perfect. Will make again. 5 stars.

Cleaned this up to reflect the Ted Haigh version and to bring it in line with the Jerry Thomas recipe. The original drink was much more like a Cognac sour (with 3/4 oz sweet and 1/2 oz sour in addition to the Cognac).

Like the Mint Julep, the allure of the Crusta is the forcible insertion of your nose into the towering lemon peel. There is enough lemon from the moistened rim and the aroma of the peel to balance this, and the sugar helps moderate the woodyness and proof of the Cognac (the drink pictured is 1 oz Louis Royer Force 53 and 1 oz Germain Robin Viognier Single Barrel). 

Thanks,

Zachary

Instead of Fernet Branca I would suggest Luxardo Fernet, which has a commendable peppery character without the soapy aftertaste Branca has. A Toronto made with such has a much more pleasant impact IMHO.

DrinkBoston's recipe is
2.25 Rye
.5 Fernet Branca
.25 Gomme syrup
2 dashes Angostura

Stir; cocktail glass; no garnish.

The version from the Pourhouse in Vancouver, which I love, is 1 1/2oz American Rye, 1/2oz fernet, 1/4oz simple and dash Angostura. Very bold and tasty

Angostura Orange bitters work too

Beautiful and elegant with Luxardo Fernet and Masterton's 10yo Rye. Lavish orange twist instead of lemon, and it works like a splash of Cointreau. A must-try for fernet-lovers.

Classic cocktail. A good variation is 2-2.5 ounces of rye(Michters), 1/2oz fernet branca, 1/2 branca-menta, 1/4 simple syrup. Dash of angostura and garnish with a grapefruit peel.

The branca-menta sweetens things up so you can go with even less syrup and the grapefruit/branca-menta combo just go great in any cocktail.

Suggested variants: Replace the Rye with Canadian whiskey;  replace the 1/2 oz simple syrup with 2 Tsp maple syrup. The maple syrup balances nicely with the Fernet. 

Reaching for the Fernet tonight I spotted my bottle of Zwack Unicum and thought 'why not?' A highly recommended experiment.

It should be 1/2 oz apricot brandy - I change it in the recipe, but it keeps reverting to apricot liqueur for some reason. FYI, Suze tastes like a liqueur of chamomile, lime zest and new mown hay. It's sunny and warm and quite delicious.

I added the ingredient "Dry Apricot Brandy" to distinguish high-quality, unsweetened, high-proof fruit brandy from Apricot Liqueur, which is sometimes called Apricot Brandy. I hope this eliminates potential confusion.

So this recipe has been up for over 2 years but I just got a bottle of Suze and this appealed... I followed the recipe exactly as the ratios looked great - but used Rothman and Winter Orchard Apricot. What a GREAT drink! Thank you! Going into my short list of favorites for now.

Rather tart with dry apricot brandy. Added a tsp of apricot liqueur and it needed more. Less lemon?

Just mixed it with dry apricot brandy, tasted it and thought it couldn't be right, so added 1/2 oz Rothman & Winter Orchard Apricot, which was a big improvement. From my perspective. 

Delicious, thanks. I love the st germain/falernum combo in the ninth ward, so this was a must try. I used Hendrick's and velvet falernum. 5/5

Posted as a guess at the recipe. I transferred authorship to the creator for him to update with the authentic recipe. Originally posted as 2 oz gin, 1/2 each St Germain and Velvet Falernum, 3/4 lime juice, 3 sli cucumber, 2 spg dill, splash tonic.

Love the idea, but quite imperfect. Too big to fit in a coupe and way too much violette. The drink ended up a murky grey with too much sweet from the cassis yet still tasting mostly like violet.

Corrected to cider, improved attribution, added garnish, streamlined instructions.