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CRUSTA

Additional Info

  • Origin: This style of drink was pioneered by Joseph Santini in the mid 1800s, New Orleans.
  • Glass: Champagne Flute
  • Method: Cut a long, thick strip of lemon peel before squeezing the juice into the shaker. Moisten the rim of the glass with the squeezed lemon and apply a sugar rim. Curl the peel up before lodging it inside the champagne flute. Add the rest of the ingredients to the shaker, shake and fine strain.
  • Ingredients:

    50ml Base spirit of your choice
    12ml Sir Juice Lemon Juice
    8ml Giffard Sugar (Gomme) Syrup
    1 dash Angostura Aromatic Bitters

  • Garnish: Sugar rimmed glass and wide cut of lemon peel
  • Notes: Strickly speaking, the sugar rim should be left to set for a few hours until hard and crusty, hence the name.
  • Base Spirit: Vodka, Gin, Whisk(e)y, Rum, Brandy, Cognac, Tequila
  • Type: Cocktail
  • Difficulty: 5 - Difficult
  • Difficulty: Difficulty