2 dash Port Wine (1/2 oz Taylor Fladgate Ruby)
2/3 Lime Juice (1/2 oz)
1/2 tsp Raspberry Syrup (1/4 oz Royal Rose brand)
Shake with ice and strain into a small wine glass rimmed with lime juice and encrusted with sugar on the rim. Add a wide lime twist.
After the Midnight Stinger, I decided to take it back to earlier in the century via Pioneers of Mixing at Elite Bars: 1903-1933. There, I spotted a quirky Crusta recipe in the rum section called the Newkirk Crusta. The Crustas in that book, such as the Rye Crusta often leave out key aspects or make strange additions (one has egg in it?!); here, both the Rye and Newkirk Crustas leave out bitters which seem to be a hallmark of the spirit plus small amounts of citrus and liqueur(s) plus bitters structure (not to mention the sugar-crusted rim) laid out in the mid 19th century. Regardless, I was game to try their nonstandard recipe.