Classic Mixology: Cocktail & Mixed Drink Recipes

St. Croix Crusta

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:  Syrup

Unknown and unavailable ingredient, but assumed to have been made from maple syrup. 

(More about orchard syrup)

1 dash Boker's bitters

Ingredient: Boker's bitters

What it is:  Bitters
Brand 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.

(More about Boker's bitters)

1/2 large bar glass ice

Ingredient: ice

What it is:  Additive
The 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).

(More about ice)

fine
1 dash lemon

Ingredient: lemon

What it is:  Fruit
Common name for Citrus limon.

(More about lemon)

juice (small dash)
2 dash maraschino

Ingredient: maraschino

What it is:  Liqueur
Bittersweet, 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).

(More about maraschino)

1 wine-glass St. Croix rum

Ingredient: St. Croix rum

Also Known As:  Santa Cruz rum, Virgin Island rum What it is:  Rum
Rum produced in Saint Croix in the U.S. Virgin Islands. Typically light rums with a sharp flavor.

(More about St. Croix rum)

(Use a large bar glass.)

Mix well with a spoon, and strain into a wine glass, dress with small pieces of pineapple and strawberries, and serve.