Imperial Cossack Crusta
Only journalist-cum-globetrotter Charles H. Baker could unearth a champagne concoction at the home of a friend who lived in the French Concession of Shanghai, which he imported from Russia when the aristocracy took flight eastward in advance of revolutionary forces. Baker documented this rare find in his 1939 drinks travelogue The Gentleman’s Companion. The vision of a drink that he recounted conjures up images of beautifully regal Russian princesses with every sip and inspired this modern twist. It has a deep, complex character of genever, absinthe and drops of Abbott’s Bitters, accented with a fresh palate of elderflower liqueur and lemon juice. This updated version of a refreshingly frosty, luxurious crusta bears regal notes not just from its sweet, golden rim but from the rich aromas and tastes it grants with every sip.
This recipe is an extract from The Connaught Bar: Recipes and Iconic Creations (Phaidon).
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Ingredients
Preparation
Method
Spray one side of a red wine glass with a neutral spirit and dust the same side of the glass with edible gold powder and granulated sugar with the help of a powder decorating shaker. Combine the genever, absinthe, liqueur, lemon juice, sugar syrup and bitters in a cocktail shaker filled with ice. Strain into the prepared glass and top with the champagne.
