Sherry Crusta — The Cocktail Ontologist

Family

El Bar Americano en España by Pedro Chicote (1927, p.92)

1 copita	jugo de limón — Source prints the lemon line with a copita measure.	acid
3 tablespoon	ice — 3 cucharadas de hielo picado	base
3 drops	Angostura bitters — Angostura	bitter
1 copita	jerez	modifier
1 coffee spoon	marrasquino — Source omits the repeated unit and uses dash shorthand.	modifier
1 coffee spoon	jarabe de azúcar	sweetener
1 coffee spoon	jarabe de piña — Source omits the repeated unit and uses dash shorthand.	sweetener

Shake well with crushed ice.
Strain into a tall glass prepared the same way as the Gin Crusta, with sugared lemon-moistened rim and lemon-peel decoration.

Garnish: Sugar rim, lemon-peel spiral, and cherries where noted

Ice: Crushed ice

Cocktails by Pedro Chicote (1928, p.250) — Jerez and pineapple syrup

1 copita	lemon juice — Jugo de limon	acid
3 drops	Angostura bitters — Angostura	base
	Maraschino liqueur — Marrasquino	modifier
	sherry — Jerez	modifier
	pineapple syrup — Jarabe de pina	sweetener
1 coffee spoon	Sugar syrup — Jarabe de azucar	sweetener

Shake very well and pour into a crusta glass prepared in the same way as the gin crusta.

Garnish: Prepared crusta rim and lining

Ice: Crushed ice

This matters because it pushes the Crusta family into a fortified-wine branch inside Chicote's late Madrid repertoire.

The source explicitly preserves the prepared-glass crusta ritual even when the base shifts from spirit to sherry.

Several modifier lines are damaged in OCR, so only the clearly recoverable structure is normalized and the doubtful measures are left conservative.

See also: Gin Crusta, Winter Palace Crusta