Whisky Crusta — The Cocktail Ontologist

Variants (5)

Drinks of All Kinds For All Seasons by Frederick Davies and Seymour Davies (1896, p.30) — Drinks of All Kinds 1896

little	lemon juice	acid
0.5 lemon	lemon peel — Pared in one piece to fit the glass.	acid
1 drink	whisky — Substituted for brandy in the Brandy Crusta.	base
1 small lump	ice	other
	icing sugar — For frosted rim.	sweetener

Garnish: Frosted rim and lemon-peel collar

Ice: Small lump of ice

156 Recettes de Boissons Americaines by Niels Larsen (1899, p.16) — Larsen 1899, crustas section

1 teaspoon	lemon juice — jus de citron	acid
0.75 small Bordeaux glass	Scotch whisky — scotch-whisky	base
2 teaspoon	simple syrup — sirop de sucre	base
4 drop	Angostura bitters — angostura	bitter
1 teaspoon	Maraschino liqueur — marasquin	modifier

Shake with crushed ice, strain into a Bordeaux glass prepared as for Brandy Crusta, and serve.

Garnish: Prepared crusta glass

Ice: Crushed ice

Bartenders' Manual by Bartenders Association of America (1913, p.44)

1.5 dash	lemon juice — Lemon juice	acid
3.5 dash	gum syrup — Gum syrup	base
0.75 wineglass	whisky — Whisky	base
1.5 dash	Angostura bitters — One or two dashes.	bitter
2 dash	Maraschino liqueur — Maraschino	modifier
0.5 glass	ice — Fine ice	other

Prepare the serving glass with one-piece lemon rind and a sugared rim, stir the drink thoroughly, and strain into the prepared glass.

Ice: Fine ice

Le Barman by Olivier Mayor (1921) — Olivier Mayor 1921, Cocktails Short Drinks section

1 long thin peel	lemon peel	acid
1 lemon	Lemon juice (fresh) — lemon juice	base
3 spoonful	whisky — whisky	base
1 teaspoonful	curacao	modifier
10 drop	angostura bitter	other
1 spoonful	crushed ice	other
2 spoonful	gum syrup	sweetener

Garnish: Sugared rim and lemon peel

Ice: Crushed ice

L'Art du Shaker by Dominique Migliorero (1925, p.72)

1 glass

whisky — Whisky

base

Cross-reference recipe; the source instructs using the Brandy Crusta preparation with whisky substituted for cognac.