1900 Cocktail BOOTHBY'S American Bartender ( 2nd edition )

CRUSTAS—DAISIES.

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BRANDY CRUSTA.

38.

Prepare a stem claretglassby rubbing the rim with a piece oflemon. Then dip the edge in bar sugar so as to frost the glass. Pare a lemon as you would an apple,so the peel will all be in one piece; lay the peel in the glass carefully with a fork or sugar tongs, so it will just fit the interior of the glass. Now take a medium-size mixing-glass three-quarters full ofcracked ice, and add four drops ofAngostura bitters, one dash ofgum and a taste of maraschino. Throw in ajigger of good cognac and a few drops oflimejuice, stir thoroughly, strain into prepared glass, decorate and serve.

GIN CRUSTA.

39.

This drink is made like a Brandy Crusta, with Holland gin substituted for cognac and two dashes ofBonnekamp bitters used in place offour drops of An gostura bitters.

WHISKEY CRUSTA. 40. The same as Brandy Crusta, with bourbon whiskey substituted for cognac.

41.

BRANDY DAISY.

42.

Halffill a medium-size mixing-glass with cracked ice,add the juice ofone lime, three dashes oforange cordial and ajigger of brandy. Shake,strain into a punch glass, fill up with syphon seltzer and serve.