Bourbon Crusta
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Flute glass
- Ice: Ice
- Garnish: 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.
- ABV: 19%
Ingredients
- Bourbon whiskey — 2 oz (60 ml)
- De Kuyper Triple Sec (40%) — ¼ oz (7.5 ml)
- Luxardo Maraschino Liqueur — ¼ oz (5 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Sugar syrup — ¼ oz (7.5 ml)
- Orange Bitters by Angostura — 2 dash
- Chilled water (omit if using wet ice) — ½ oz (15 ml)
How to make it
- SHAKE all ingredients with ice.
- Fine strain into pre-prepared glass.
- Prepare a lemon rim for garnish.
A cocktail with bourbon and lemon juice served in a special glass.
Updated
Same Base
- Bourbon Elderflower
- Bourbon Fruit Cup (Difford's Cup No.15)
- Bourbon à la Crème
- Bourbon Milk Punch
- Bourbon Old Fashioned
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Same Method
Same Glass
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Whiskey · Shake · A-Z: B · Catalog