Bourbon Crusta
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Bourbon Crusta
Serve in a Flute glass
| 2 oz | Bourbon whiskey |
| 1⁄4 oz | Cointreau triple sec liqueur |
| 1⁄6 oz | Luxardo Maraschino liqueur |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 2 dash | Orange Bitters by Angostura |
| 1⁄3 oz | Chilled water omit if using wet ice |
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 pre-prepared glass.
Review:
Beautifully balanced bourbon and fresh lemon.
Variant:
History:
Nutrition:
One serving of Bourbon Crusta contains 205 calories
Alcohol content:
- 1.7 standard drinks
- 22.12% alc./vol. (22.12° proof)
- 23.4 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.
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- 2 oz. bourgon
- 1/2 oz. triple sec
- 1/2 oz. maraschino liqueur
- 1/2 oz. lemon juice
- 2 dashes orange bitters
- orange peel