- Here’s another example of the trend toward lighter drinks in the ’70s. It’s essentially a “crusta” with vermouth in place of the usual brandy, gin, rum, or whiskey. The crusta category seems to have been born in the mid-19th century, when a New Orleans bartender named Joseph Santini added some citrus juice to the basic spirit-bitters-sugar formula that prevailed at the time.
In a shaker combine 1/2 cup dry vermouth, 2 tablespoons each of sugar syrup, Curaçao, and lemon juice, 1 teaspoon maraschino liqueur, 3 or 4 drops of Angostura bitters, 2 strips of lemon peel, and crushed ice. Shake the cocktail and strain it into an 8-ounce stemmed glass. Makes 1 drink.
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