1884 The Modern Bartenders' Guide by O H Byron( paper wrap)

ST. CROIX CRUSTA.

23

Vorraoutli Cocktail)No.2. (Large bar glass.)

i glass filled with fine ice- 4 to 5 dashes gum syrup. 1 or 3 " Angostura bitters. 2 dashes Maraschino. 1 wine-glass vermouth. Stir well. Strain into a cocktad glass. A piece of lemon peel on top. Serve.

Brandy Crusta. (A large bar glass.)

4 of glass filled with fine ice. 3 or 4 dashes gum syrup. 1 or 3 " Angostura bitters. 1 or 3 " lemon juice. 2 dashes Maraschino. 1 wine-glass of brandy.

Procure a nice bright lemon the size of your wine glass. Peel the rind from it all in one piece ; fit it into the glass, covering the entire inside ; run aslice of lemon around the edge, and dip the glass in powdered sugar- Strain the mixture after being stirred well into this pre pared glass. Dress with a little fruitand serve. . Gin Crusta. Is prepared same as the Brandy Crusta, substituting Gin for Brandy. St. Croix Crusta. (A large bar glass.), Prepare the rind of a lemon as in a Brandy Crusta, etc.