Bourbon Crusta

Bourbon Crusta image
Serve in
a Flute glass...
2 shot Bourbon whiskey
¼ shot De Kuyper Triple Sec BUY
⅛ shot Luxardo Maraschino liqueur BUY
½ shot Freshly squeezed lemon juice
¼ shot Sugar syrup (2 sugar to 1 water)
2 dash Angostura Orange Bitters BUY
½ shot Chilled water(omit if wet ice)
  • Display recipe in:
How to make:

SHAKE all ingredients with ice and fine strain into pre-prepared 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:

Beautifully balanced bourbon and fresh lemon.

Variant:

Brandy Crusta

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SHAKE all ingredients

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