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
Flavor Journey
Every great cocktail tells a story through its flavors. Here's the sensory experience you can expect.
Sweet
out of 10
Sour
out of 10
Bitter
out of 10
Strong
out of 10
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.
Japanese Cocktail
Jerry Thomas classic—cognac with orgeat and bitters stirred and served with a lemon twist.
Sidecar
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.