I found this recipe on diffordsguide.com.

calvados, maraschino liqueur, grapefruit juice, lemon juice, passion fruit syrup, grenadine, Peychaud’s bitters⁣
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I’ve been so excited to discover the Crusta, an ancient drink from New Orleans, that I want to try all the variables. I loved the Brandy Crusta, I really liked the Bourbon Crusta, and now I’m trying a “new” Crusta from this century. ⁣
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It took a while to get here! Tons of ingredients to get together. I don’t always keep grapefruit juice on hand, so I had to order some of that. I didn’t have any Peychaud’s bitters, so different order, but got some of that in. And I had to find a recipe to make my own passion fruit syrup. Finally, I had all of the ingredients.⁣
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My first sip I thought, “this tastes like a Singapore Sling”. Yes, it does – turns out passion fruit is a strong flavor. I tried a Singapore Sling a few months ago and loved it, but it is not what I was hoping for in a Crusta. ⁣
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To me, Crustas are barrel-aged boozy with a little tartness and sweetness. There is no taste of booze in this, it is all fruit. Which is fine, but it’s not the Crusta I wanted. A heavily-sugared rim does not a Crusta make.⁣
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Anyway, it’s still tasty. Just not what I wanted or expected. ⁣