Name: Gin Crusta
Ingredients: 1 lemon peel, in long string; ½ glass of fine ice; 1 dash of bitters; Juice of 1 lemon; 1 dash of Maraschino; 100% dry gin

Why it works: Lemon and gin work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 306 recipes. Both carry alpha-pinene, which smells pine, turpentine. The science ↓

Gin Crusta

Ingredients

Directions

Build the drink

Place the lemon peel in a glass.
Add fine ice and a dash of bitters.
Squeeze in the juice of 1 lemon.
Add a dash of Maraschino and pour in the dry gin.

Serve

Serve immediately.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Lemon + gintop 23% of all pairs

Smell alikelow

Cooked together306 recipes

Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Dry gin: Forms the spirit base and carries most of the drink's body and alcohol flavor.
Lemon juice: Adds acidity that brightens the drink and balances the gin.
Lemon peel: Its aromatic oils add fragrance and citrus aroma to the glass.
Maraschino: Contributes gentle sweetness and a cherry-like aroma that rounds out the sourness.
Bitters: Adds aromatic depth and a layer of bitter complexity in small amounts.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.