St. Croix Crusta
Source: Bartender's Manual or How To Mix Drinks of the Present Style page: 66Take 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 syrupAlso Known As: maple sugar syrup What it is: Syrup
Unknown and unavailable ingredient, but assumed to have been made from maple syrup.
1 dash Boker's bitters
Ingredient: Boker's bittersWhat 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.
1/2 large bar glass icefine
Ingredient: iceWhat 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).
1 dash lemonjuice (small dash)
Ingredient: lemonWhat it is: Fruit
Common name for Citrus limon.
2 dash maraschino
Ingredient: maraschinoWhat 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).
1 wine-glass St. Croix rum(Use a large bar glass.)
Ingredient: St. Croix rumAlso 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.
Mix well with a spoon, and strain into a wine glass, dress with small pieces of pineapple and strawberries, and serve.