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.
| 2 fl oz | Bourbon whiskey |
| 1/4 fl oz | Triple sec liqueur (40%) |
| 1/6 fl oz | Luxardo Maraschino liqueur |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/4 fl oz | Giffard Sugar Cane Syrup |
| 2 dash | Orange Bitters by Angostura |
| 1/2 fl oz | Chilled water (omit if using wet ice) |
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Review:
Beautifully balanced bourbon and fresh lemon.
Variant:
Brandy Crusta
History:
For more Crusta cocktail information see our page.
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