Cooling Cups and Dainty Drinks by William Terrington (1869, p.191) — Terrington 1869
| brandy, whisky, or gin | base | |
| 1 whole | lemon peel — Peel to the core in one large curl and put in the goblet. | base |
| ice | other | |
| sugar — pounded sugar | sweetener |
- Peel a lemon to the core in one large curl and place it in a goblet.
- Add pounded sugar, the chosen spirit, and ice and serve.
Garnish: Long curl of lemon peel.
Ice: Ice
Even in condensed form, this is valuable as an English witness to the crusta idea surviving outside dedicated American bar books.
Presentation through the long peel is the defining structural cue here.