<b What a drink! Just two ingredients, but they mix well and make a satisfying drink. I polished off my bottle of Booker's with this recipe, but it was worth it. Some might like a sweeter vermouth other than Punt e Mes, which will be a matter of taste, just as some might like a different overproof bourbon.

Regardless, changing overproof bourbon brands and using a different sweet vermouth will probably still result in a cocktail that will satisfy most bourbon lovers. By the way, I added two drops of Fee's Whiskey Barrel-Aged Bitters, with a pleasant improvement. Others may prefer a different bitter; experimentation is the key. I rated the Moto Guzzi between 3.5-4.0.

Like this drink a lot, thank you! I used Gosling's Black Seal Rum, and look forward to trying others. Great use for Becherovka.

You could dry shake (use a cocktail shaker without the ice) for an easy alternative to the blender.

I found it a little liquidy. Next time I'll drop the milk to 4oz. (Admittedly, it could be the cream I used - not sure of the German equivalent to heavy cream.

In the US, heavy cream is somewhere between 36 and 40% milkfat. 

Is there anything you don't know about ingredients? Sheesh! I haven't tried this yet, but I don't care for egg nog that is too thick.

For the 'rum' I used 1.5 oz Lemon Hart 151, 0.5 oz Allspice Dram. For the 'brandy' I used 1.0 oz Cruzan 151, 1.0 oz Benedictine. I also switched and used 6oz/4oz heavy (40%) cream/milk. "No Open Flames within 25 Feet" signs are optional. :)

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.