Feather Duster Crusta

Difford's Guide

Ingredients

Barware

Martini glass
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

There are approximately 182 calories in one serving of Feather Duster Crusta.

Bartender

Feather Duster Crusta image

Serve in a

Martini glass

Garnish:

Find a lemon which fits into a small wineglass tightly enough to act as a watertight extension to the glass. Cut off both ends of the fruit and carefully remove the pulp to leave a barrel-shaped shell of skin. Place in the top of the glass. Wet the edge of the glass and exposed fruit shell with sugar syrup and dip in caster sugar to frost the edge of both peel and glass. Leave for a couple of hours to form a hard crust.

How to make:

SHAKE all ingredients with ice and fine strain into chilled glass.

1 1/2 fl oz Calvados & straight applejacks
1/2 fl oz Luxardo Maraschino liqueur
3/4 fl oz Grapefruit juice (pink)
1/2 fl oz Lemon juice (freshly squeezed)
1/4 fl oz Passion fruit syrup
1/4 fl oz Giffard Grenadine Syrup
2 dash Peychaud's or other Creole-style bitters
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Review:

In Gregor's own words, "based on the father of the Sidecar, the granddad of the Margarita, Laydeez an' Gennulmen! The Brandy Crusta."

History:

Created in 2006 by Gregor de Gruyther at Ronnie Scott's, London, England. It is "quite a light Crusta", hence the name.

For more Crusta cocktail information see our page.

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