Feather Duster Crusta

Difford's Guide

Ingredients

Barware

Martini
Measuring jigger
Shaker
Strainer
Fine sieve

Nutrition

182 Calories

Bartender

Feather Duster Crusta image

Serve in

Martini

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 12 fl oz Calvados brandy
12 fl oz Luxardo Maraschino liqueur
34 fl oz Freshly squeezed pink grapefruit juice
12 fl oz Freshly squeezed lemon juice
14 fl oz Passion fruit syrup
14 fl oz Giffard Grenadine Syrup
2 dash Peychaud's or other Creole-style bitters
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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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