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\\"EHMAN BROS.' BAkTENDERS' GUIDE.
I
CRUSTA-Brandy. (Use a small bar glass.)
Two or three dashes of gum syrup,
One d ash of bitter s,
'
One wine-glass of brand y,
T·wo dashes of curacoa,
1
One dash of lemon.juice.
Before mixing the above ingreclien ts, prepare
~
cocktail
glass as follows: Rub a sliced lemon a round the rim of t he
glass, a ncl dip it. in pulve rized
white~ugar,
•o that the sugar
will adhere to t he edp:e of the g in$•. !"'are h>1lf a lemon the
same as you "'ouid an apple (all in one piece), so
t
na r1
the
pariug
will
fit in the win" g lass. Put the above inero•dients
rnto a sm all whiskey glass tllIP<l one-third full of shaved ice,
shake up well a nd Rtrai n the Jiquiu into the cocktail glass,
prepared as above dii·ected.
"
'
I
CRUSTA-Giri.
Same as br, ndy crusts, substituting gin for brandy.
CRUSTA-8t. Croix. (Use a large bar glass.)
Prepare rincl of a h:mon as in
a.
brandy crnsta.
Thr"e or four clashes of orchard syrup,
One d ash of bitterR,
One-half /:>:lass of nne ice,
011e sma ll clash of lem on juice,
Two clasheR of maraschino,
I
One wine-glass
of
St. Croix rum.
Mix well "'.1th a·spo'.'n, an d strain into a wine-glass; dress
Wllh small pieces of
prn~apple
and strawberri<jlS, ar.d serve.
CRUSTA-Whiskey.
· Same as brandy c rnsta, snbs1ituting whiskey
foz·
brandy.