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- Origin: This drink was based on the original "Crusta" recipe, and was first published in Gary Regan's "The Book of Bourbon".
- Glass: Champagne Flute
- Method: Cut a long, thick strip of lemon peel before squeezing the lemon juice into the shaker. Moisten the rim of the glass and with the lemon and apply a sugar rim. Curl the peel and lodge it inside the glass. Add the other ingredients, shake and fine strain.
37.5ml Woodford Reserve Bourbon Whiskey
12.5ml Cointreau Liqueur
12.5ml Sir Juice Lemon Juice
2 dashes Angostura Aromatic Bitters
- Garnish: Sugar rim and wide spiral of lemon peel.
- Notes: Strictly speaking, the sugar rim should be left to set for a few hours until hard and crusty, hence the name of the style fo drink.
mudlmag RT @MattManningChef: Two fantastic evenings at One Ingredient at @reveriecapetown. Thanks to @rianavdm @sevensp… https://t.co/MMY1ALRJFN ht…
mudlmag RT @ATOM_obs: Looking smart! We've restored the original Victorian fence and broekie lace and kept the iconic maroon colour. https://t.co/f…
mudlmag RT @LeahVanDeventer: Can't wait to get stuck into these babies with @DavePickerell and @DistilledSpirit https://t.co/OZMeAOMzYz