Feather Duster Crusta
Serve ina Martini glass... |
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| 1½ | fl oz | Berneroy Fine Calvados |
| ½ | fl oz | Luxardo Maraschino Originale Liqueur |
| ¾ | fl oz | Freshly squeezed pink grapefruit juice |
| ½ | fl oz | Freshly squeezed lemon juice |
| ¼ | fl oz | Giffard Passion Fruit (Fruit de la Passion) Syrup |
| ¼ | fl oz | Giffard Sirop Grenadine (Grenadine Syrup) |
| 2 | dash | Peychaud's Aromatic Bitters |
- Display recipe in:
How to make: |
SHAKE all ingredients with ice and fine strain into chilled 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. |
Comment: |
In Gregor's own words, "based on the father of the Sidecar, the granddad of the Margarita, Laydeez an' Gennulmen! The Brandy Crusta." |
About: |
Created in 2006 by Gregor de Gruyther at Ronnie Scott's, London, England. It is "quite a light Crusta", hence the name. |
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