Name: Bourbon Crusta
Total time: 6 min
Cuisine: Cocktail
Ingredients: 60 ml Bourbon whiskey; 7.5 ml Triple sec; 5 ml Maraschino liqueur; 15 ml Lemon juice; 7.5 ml Sugar syrup (2:1); 2 dash Orange bitters; 10 ml Chilled water

Bourbon Crusta
Jump to

Glass:

Serve in a Flute glass

Ingredients:
2 fl oz	Bourbon whiskey
¹⁄₄ fl oz	Cointreau triple sec liqueur
¹⁄₆ fl oz	Luxardo Maraschino liqueur
¹⁄₂ fl oz	Lemon juice (freshly squeezed)
¹⁄₄ fl oz	Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix)
2 dash	Orange Bitters by Angostura
¹⁄₃ fl oz	Chilled water omit if using wet ice

Read about cocktail measures and measuring

How to make:

Select and pre-chill a FLUTE GLASS.
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.
SHAKE all ingredients with ice.
FINE STRAIN into pre-prepared glass.

Review:

Beautifully balanced bourbon and fresh lemon.

View readers' comments

Variations/similar cocktails:

Brandy Crusta

History:

More Crusta cocktail information

Nutrition:

One serving of Bourbon Crusta contains 205 calories

Alcohol content:

1.8 standard drinks
22.12% alc./vol. (44.24° proof)
25.1 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.

Join the discussion

Showing 3 comments for Bourbon Crusta.
See discussion in the Forum

Please log in to make a comment

Tuber Magnatum

20th July 2023 at 23:23

I was gifted some chocolate bitters so when "googling" for cocktails with chocolate bitters, I came across a slight variation of the Bourban Crusta. I made it with the exact proportions as Difford's specifications but swapped out the orange bitters for a generous dose of chocolate bitters and garnished with a maraschino cherry rather than the lemon / sugar rim. For my palate, outstanding. Will definitely next time though try with the hollowed out lemon and maybe report back!

Christina Schnoor

28th January 2022 at 21:18

Another version, equally as delicious (with or without the sugar rim):
- 2 oz. bourgon
- 1/2 oz. triple sec
- 1/2 oz. maraschino liqueur
- 1/2 oz. lemon juice
- 2 dashes orange bitters
- orange peel

Beverly Stanton

9th January 2022 at 11:54

The drink itself is very good. I did not enjoy the crusta part.Alot of work for an awkward presentation.

Robert Spain

19th March at 22:40

I agr6. The drink it's not outstanding, but quite good however. The work involved in preparing the peel rim is not justified in my opi6. Make it simple, and enjoy it.