History & Heritage
“Invented by Joseph Santini in 1850s New Orleans, the Crusta introduced fresh citrus to the short, spirit‑forward cocktail and set a new bar for presentation with its sugar rim and dramatic peel—an evolutionary step toward the Sour.”
Ingredients
Quality ingredients make all the difference. Each component plays a crucial role.
Method
Technique transforms ingredients into something extraordinary.
Prepare a coupe with a thick sugar rim and line the inside with a long lemon peel
Shake all liquid ingredients hard with ice
Double strain into the prepared glass
Glassware
Served in a sugar‑rimmed coupe
Garnish
Thick sugar rim
Long swath lining the glass
Master's Tips
Professional insights to elevate your craft
Make the sugar rim first so it sets
Cut a wide, continuous lemon peel to line the glass
More to Explore
If you enjoyed this cocktail, these similar creations might capture your interest.
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Jerry Thomas classic—cognac with orgeat and bitters stirred and served with a lemon twist.
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Cognac shaken with Cointreau and lemon, served in a sugar-rimmed coupe for a crisp, elegant sour.
Army & Navy
A refined gin sour sweetened with almond orgeat and seasoned with Angostura—silky, citrusy, and gently spiced.