L'Art du Shaker by Dominique Migliorero (1925, p.58)
| 1 glass | rum — Rum | base |
- Prepare following the Brandy Crusta method, replacing cognac with rum.
Rum Crusta
A rum substitution version of the Brandy Crusta.
Variants (2)
The Old Waldorf-Astoria Bar Book by Albert Stevens Crockett (1935, p.140)
| 0.25 juice | lime juice — lime or lemon juice | acid |
| 0.5 glass | rum — Jamaica rum | base |
| 3 dashes | simple syrup — plain syrup | base |
| 2 dashes | Angostura bitters | bitter |
| 3 dashes | Maraschino liqueur — maraschino | modifier |
- Crust the glass, shake, and strain.
See also: Crusta
Cross-reference recipe; the source instructs using the Brandy Crusta preparation with rum substituted for cognac.