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 'rich' (2:1); 2 dash Orange bitters; 10 ml Chilled water

Ingredients

2 fl oz

Bourbon whiskey

¹⁄₄ fl oz

Cointreau L'Unique 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/mineral water (omit if using wet ice)

Method

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.

Health & Nutrition

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

Comments & Discussion

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Tuber Magnatum Premium Member 3y

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 4y

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 4y

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

Robert Spain 26w

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.