I found this recipe on diffordsguide.com.

bourbon, triple sec, lemon juice, simple syrup, maraschino liqueur, bitters⁣
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If you saw my last post, you might notice that this cocktail looks an awful lot like the last one. The last one was a Brandy Crusta, and in the description I mentioned that this cocktail would probably be just as good with bourbon. A very nice commenter said, “yes, it’s called a Bourbon Crusta!”. That was all the legitimacy I needed to give this a try.⁣
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And sure enough, there is a whole FAMILY of crustas. And I learned so much more. Crustas have largely fallen out of fashion, which is a crime against drinky-drinks in my opinion. But they are the “father” cocktail to many modern drinks. They are also the first “fancy” cocktail, the first with a sugared rim, and the first cocktail to have complex garnishes and presentation. We owe a lot to this delicious old beverage.⁣
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And my taste test. Yes, this is very good. Back-to-back with the Brandy Crusta yesterday, I do prefer the Brandy – but there is nothing wrong with this one. The Brandy Crusta was over-the-top delicious, and this one is just very delicious. ⁣
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You KNOW I’m excited to try the whole family of Crusta cocktails. There is one called a Feather Duster Crusta that calls for a bunch of ingredients I don’t have…but what the hell. It’s a pandemic and I’ll be spending Thanksgiving alone, let the lady buy all the weird-ass ingredients she needs to make a hundred year-old cocktail. Amirite?⁣
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Oh – one last thing. For this one, I did the lemon peel garnish the very most traditional way. That means I cut the ends off the lemon, sharpened my little knife, and hollowed out the peel. (Lemon juice all over my hands…lemme tell you where each nick and cut is on my fingers.) Before the first sip, the drinker is supposed to push the peel into the glass so their mouth makes contact with the glass, not the peel. ⁣