Name: Feather Duster Crusta
Prep time: 4 min
Total time: 4 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Calvados & straight applejacks; 15 ml Maraschino liqueur; 22.5 ml Pink grapefruit juice (freshly squeezed); 15 ml Lemon juice (freshly squeezed); 7.5 ml Passion fruit syrup; 7.5 ml Grenadine/pomegranate syrup; 2 Peychaud's / Creole bitters

Serve in a

Coupe glass

Garnish:

Sugar crusted rim & thick lemon zest twist

How to make:

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

1 1/2 fl oz	Avallen Calvados
1/2 fl oz	Luxardo Maraschino liqueur
3/4 fl oz	Pink grapefruit juice (freshly squeezed)
1/2 fl oz	Lemon juice (freshly squeezed)
1/4 fl oz	Passion fruit syrup
1/4 fl oz	Grenadine/pomegranate syrup (2:1)
2 dash	Peychaud's or other Creole-style bitters
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Read about cocktail measures and measuring.

Buy direct from

Avallen Calvados, 70cl

£ 34.25 £ 2.21 per cocktail, makes 15.5 Giffard Passion Fruit Syrup, 100cl

£ 7.95 £ 0.06 per cocktail, makes 133 Giffard Grenadine syrup, 70cl

£ 6.25 £ 0.07 per cocktail, makes 93 Peychaud's Aromatic Bitters, 8cl

£ 9.25 £ 0.46 per cocktail, makes 20

£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.

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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.
Crusta cocktail info

More cocktails by Gregor de Gruyther

Nutrition:

One serving of Feather Duster Crusta contains 181 calories.

Alcohol content:

1.3 standard drinks
16.43% alc./vol. (32.86° proof)
18.6 grams of pure alcohol

Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.