Crusta (potio)
Crusta (verbum Hispanicum) est potio mixta ab Iosepho Santini Novae Aureliae in caupona Jewel of the South inter annos 1855 et 1859 inventa. Huius potionis varietates nomine Anglico brandy crusta celebriore, etiam whisky crusta et gin crusta, sub genere cocktail comprehendi solent.

Brandy crusta e spiritu vini (e.g. Cognacensi), elixire Curação, suco limoniorum, elixire amaro conficitur. Poculo granis sacchari illito, taenia corticis limonii introducta, offerri solet. Hae de origine et confectione anno 1862 praecepit Jerry Thomas Neo-Eboracensis, auctor de hac re antiquissimus:
The "crusta" is an improvement on the "cocktail", and is said to have been invented by Santina, a celebrated Spanish caterer ("Crusta est cocktail meliorata. Inventam esse dicitur a Santina, opsonatore celebro Hispano").
"Crusta eodem modo, quo fancy cocktail, conficitur, suco limoniorum glacieque additis. Impensas in lagenula commiscere. Recipe formosum cyathum vini rubrum, limonem disseca et circum labrum cyathi illine. Cyathum in sacchari pulverem intinge ut saccharum in labrum adhaereat. Dimidium limonis excortica una taenia, sicut malis faceres. Corticem intra labrum cyathi pone sicut in imagine vides potionemque e lagenula per cribrum infunde. Dein subride".

Notae

Bibliographia 

 Historica
 Charles H. Baker Jr, The Gentleman’s Companion, Volume II: being an exotic drinking book (Novi Eboraci: Derrydale Press, 1939) pp. 69, 74
 Robert Simonson, "Resurrecting a New Orleans Bar and Its Dramatic Drink" in New York Times (3 Decembris 2018)

 Praecepta
 1862 : 
 1869 : 
 1879 : Drinks & how to make them (Londinii) p. 7 ("Brandy crusta")
 post 1937 : [William J. Tarling], Approved Cocktails: United Kingdom Bartenders Guild (Londinii: Pall Mall) s.v. "Brandy crusta"

Potiones mixtae
Gastronomia Novae Aureliae