Crustas (generic name)

Difford's Guide

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Serve in a

Wine glass

Garnish:

Find a lemon which fits into a small wineglass tightly enough to act as a watertight extension to the glass. Cut off both ends of the fruit and carefully remove the pulp to leave a barrel-shaped shell of skin. Place in the top of the glass. Wet the edge of the glass and exposed fruit shell with sugar syrup and dip in caster sugar to frost the edge of both peel and glass. Leave for a couple of hours to form a hard crust.

How to make:

SHAKE all ingredients with ice and fine strain into pre-prepared glass.

2 fl oz Brandy, whisk(e)y, gin, rum etc.
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Sugar syrup (65.0°brix, 2 sugar to 1 water rich syrup)
1 dash Angostura Aromatic Bitters
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Read about cocktail measures and measuring.

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Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

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Review:

Some cocktail historians, Ted Haigh included, consider the Crusta the forerunner of the Sidecar and in turn the Margarita.

History:

For more Crusta cocktail information see our page.

Nutrition:

There are approximately 152 calories in one serving of Crustas (generic name).

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Difford’s Guide to Cocktails Fifteenth Edition image

Difford’s Guide to Cocktails Fifteenth Edition

Copies available: As of 29/Oct/21 we have just 31 copies of the 15th Edition left. However, our Sixteenth Edition is now available.

Buy it here
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