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 brandy |
| 1⁄2 fl oz | Luxardo Maraschino liqueur |
| 3⁄4 fl oz | Freshly squeezed pink grapefruit juice |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 1⁄4 fl oz | Passion fruit syrup |
| 1⁄4 fl oz | Giffard Grenadine Syrup |
| 2 dash | Peychaud's or other Creole-style bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
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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