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July Cocktail: Leo Engle’s Rum Crusta

Posted by Arctic Wolf on July 22, 2019

The Rum Crusta recipe I am sharing is based upon a variation of Joseph Santini’s classic cocktail, the Brandy Crusta (circa 1840). Santini was a celebrated bartender and caterer in New Orleans. Santini’s early Crusta recipe was almost certainly the inspiration for Leo Engels in 1878 when he published his recipe for the Rum Crusta (see Leo Engels, American and other Drinks, 1878). In this effort, I have tried to stay as close to the original 1878 formulation as possible.

Here is Leo Engle’s Rum Crusta mixed with the modern Flor de Cana 4 Aged Rum.

The Rum Crusta

2 oz Flor de Cana 4 Aged Rum
1/4 oz Orange Curacao
1/4 oz Fresh Squeezed Lemon Juice
1/4 oz Sugar Syrup
2 dashes Angostura Bitters
1 dash Maraschino Liqueur
Ice
Sugar (Optional)
Citrus Peel

Add the first seven ingredients into a cocktail shaker with ice
Shake until the sides frost
Strain the contents of the shaker into a chilled cocktail glass
(In the older original recipe the cocktail glass was rimmed with sugar)
Garnish with a spiral citrus peel and if you follow the old recipe a lump of ice
Please Enjoy Responsibly!

Note: If  you are interested in more cocktail recipes, please click this link (Cocktails and Recipes) for more of my mixed drink recipes!

Here is a link to my previously published review of the Flor de Cana 4 Aged Rum:

Review: Flor de Caña 4 (Añejo 0ro)

“… The Flor de Caña 4 is a light bodied column distilled rum which has a dry quality when it is sipped. There is a little bite of alcohol and some grassiness at the front of the delivery, followed by a light butterscotch sweetness, vanilla and almond. Fine wood spices and orange peel keep the mouth lightly heated …”

Please enjoy the review which concludes with two more serving suggestions, the Cuba Libre’ and the Railcar.

Chimo!

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