Rim a small cocktail or sherry glass with sugar and set in the freezer to chill. Stir all ingredients with ice cubes. Strain into the chilled glass. Peel half a lemon in a continuous spiral over the glass. Express a little oil onto the drink, then set this peel into the drink so it uncoils around the sugared rim.
|Prep Time||2 minutes|
|Tags||1840-1880 (Cocktails Arrive), Aperitif, Elegant, Obscure|
|Strength||1.5 standard drinks|
Brandy rules among Crustas but Jerry Thomas lists a Gin Crusta in his book. The instructions are:
Gin Crusta is made like the brandy crusta, using gin instead of brandy.
The gin would have been genever also known as Dutch or Holland gin at the time. So let's make a standard old school Brandy Crusta subbing in genever for the brandy.
As always the mildly exotic genever is center stage with it's grain and botanical notes. This plays nicely with the citrus here. At the prescribed ratio we are just a tiny smidgen on the tart side of what I guess would be the general reckoning of a drink in balance (which makes it perfect for me).
The sugared rim takes the slight tartness down just a notch actually fulfilling a role in the drink other than ornamentation. The Bols did a good job - I've had Boomsma and it was a total letdown almost spoiling me on the Holland gin category until I had found a finer example of the spirit.
The Orange Curacao plays a nice supporting role in this drink. I have not tried Maraschino yet. My sense is the Maraschino with it's type A personality might clash with the similar type A genever. But who knows it could be good. I also wonder how Old Tom would do in a Gin Crusta? Someone give it a try and report back in the comments.
Bols Genever, Gran Gala, lemon juice, homemade gum syrup and homemade Boker's bitters. 7/9/2012