Bourbon Crusta

2 oz Bourbon
12 oz Triple sec, Cointreau
12 oz Maraschino Liqueur
12 oz Lemon juice
2 ds Orange bitters
1   Orange peel (ring, as garnish)
Pare long ribbon of orange into ring of peel and place inside sugar-rimmed small wine glass, shake, strain, straight up.
Also see Brandy Crusta, Vintage Spirits & Forgotten Cocktails, Ted Haigh
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The Crusta was called a

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.

I updated the instruction to

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?

Zachary Pearson's picture

Thomas' recipe clearly calls

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