St. Croix Crusta
Source:
Bartender's Manual or How To Mix Drinks of the Present Style
page:
66
Take a nice clean lemon, the same size as your wine glass, cut off both ends, and peel it the same as you would an apple, put the lemon peel in the glass, so that it will line the entire inside of the glass, dip the edge of the glass and the lemon peel in pulverized sugar and mix as follows:
3
to 4
dash
orchard syrup
Ingredient: orchard syrup
Also Known As: maple sugar syrup What it is: SyrupUnknown and unavailable ingredient, but assumed to have been made from maple syrup.
1
dash
Boker's bitters
Ingredient: Boker's bitters
What it is: BittersBrand of proprietary, aromatic bitters no longer available. Appears mostly in 19th century cocktail books. Other barnds such as Angostura or Fee Brothers can be used as substitutes.
1/2
large bar glass
ice
fine
Ingredient: ice
What it is: AdditiveThe new general availability of ice in the mid 1800s revolutionized bar-tending and drinking. Ice was delivered in blocks that then had to to be broken, crushed, picked and shaved for increasingly popular individual drinks (as opposed to large punches).
1
dash
lemon
juice (small dash)
2
dash
maraschino
Ingredient: maraschino
What it is: LiqueurBittersweet, clear liqueur flavored with Marasca cherries, which are grown in Dalmatia, Croatia, mostly around the city of Zadar and in Torreglia (near Padua in Northern Italy).
1
wine-glass
St. Croix rum
(Use a large bar glass.)
Ingredient: St. Croix rum
Also Known As: Santa Cruz rum, Virgin Island rum What it is: RumRum produced in Saint Croix in the U.S. Virgin Islands. Typically light rums with a sharp flavor.
Mix well with a spoon, and strain into a wine glass, dress with small pieces of pineapple and strawberries, and serve.
