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Additional Info

  • 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.
  • Ingredients:

    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.