Bourbon Crusta
Ingredients
- 2 oz Bulleit Bourbon
- 1⁄4 oz Cointreau triple sec liqueur
- 1⁄6 oz Luxardo Maraschino liqueur
- 1⁄2 oz Lemon juice
- 1⁄4 oz Sugar syrup 'rich'
- 2 dash Orange Bitters by Angostura
- 1⁄3 oz Chilled water omit if using wet ice
Method
Glassware:
Serve in a Flute glass
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.
Nutrition:
One serving of Bourbon Crusta contains 205 calories
History:
More Crusta cocktail information
Review:
Beautifully balanced bourbon and fresh lemon.
