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").[1]
- "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".[2]
Notae
[recensere | fontem recensere]- ↑ Thomas (1862) p. 49
- ↑ Thomas (1862) p. 52: textum Anglicum in imagine habes
Bibliographia
[recensere | fontem recensere]
- Historica
- Charles H. Baker Jr, The Gentleman’s Companion, Volume II: being an exotic drinking book (Novi Eboraci: Derrydale Press, 1939) pp. 69, 74
- François Monti, "Crusta" in David Wondrich, Noah Rothbaum, edd., The Oxford Companion to Spirits and Cocktails (Novi Eboraci: Oxford University Press, 2021. ISBN 978-0-19-931113-2) p. 209
- Robert Simonson, "Resurrecting a New Orleans Bar and Its Dramatic Drink" in New York Times (3 Decembris 2018)
- David Wondrich, Imbibe! From Absinthe Cocktail to Whiskey Smash, a Salute in Stories and Drinks to "Professor" Jerry Thomas, Pioneer of the American Bar (2a ed. Novi Eboraci: Perigee, 2015. ISBN 978-0-399-53287-0) p. 233 (editio 1a: 2007)
- Praecepta
- 1862 : Jerry Thomas, The bon vivant's companion, or How to mix drinks (Novi Eboraci: Dick & Fitzgerald) pp. 49, 52-53
- 1869 : William Terrington, Cooling cups and dainty drinks (Londinii: Routledge) ("crusta of brandy, whisky, or gin") p. 191 apud Internet Archive
- 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"