Winston's Crusta
Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.
- Method: shake
- Glass: Coupe glass
- Ice: Ice cubes
- Garnish: Float half passion fruit
- ABV: 16%
Ingredients
- Passion fruit — 1⁄2 fresh
- Rémy Martin 1738 Cognac — 1 oz (30 ml)
- Avallen Calvados — ⅔ oz (20 ml)
- Luxardo Maraschino Liqueur — ¼ oz (5 ml)
- Grapefruit juice (pink) — ⅔ oz (20 ml)
- Lemon juice (freshly squeezed) — ½ oz (15 ml)
- Giffard Grenadine syrup — ⅓ oz (10 ml)
- Peychaud's or other Creole-style bitters — 3 dash
How to make it
- Scoop half passion fruit into shaker.
- Add other ingredients.
- SHAKE with ice and fine strain into chilled glass.
A cocktail with passion fruit and cognac.
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