Bourbon Crusta
The crusta formula with bourbon: sugar rim, lemon peel collar and a short sour.
Shaken · Wine glass · Medium · about 3 minutes · about 26% ABV
Ingredients
- 50 ml Bourbon
- 15 ml Fresh lemon juice
- 10 ml Triple sec / Cointreau
- 5 ml Maraschino liqueur
- 1 dash Angostura bitters
- Long lemon peel (garnish)
Method
- Sugar the rim
- Pour 50 ml bourbon into the shaker
- Add 15 ml fresh lemon juice
- Pour 10 ml Triple sec / Cointreau into the shaker
- Pour 5 ml maraschino liqueur into the shaker
- Add 1 dash of Angostura bitters
- Add ice
- Shake hard
- Strain
- Garnish
Tip
Line the glass with a long spiral of lemon peel.
About the Bourbon Crusta
The daisy family. The daisy is a sour sweetened with an orange liqueur or another cordial instead of plain sugar. Daisies appear in American bar books from the 1870s. The Sidecar, the White Lady and the Margarita (Spanish for "daisy") all belong to this family, which is why their recipes look so alike.
Bourbon Crusta FAQ
What's in a Bourbon Crusta?
50 ml bourbon, 15 ml fresh lemon juice, 10 ml triple sec / cointreau, 5 ml maraschino liqueur, 1 dash angostura bitters, garnished with long lemon peel.
How strong is a Bourbon Crusta?
About 26% ABV once mixed with ice, which is 2.0 Australian standard drinks per serve. That is close to a straight spirit, so sip it slowly.
Should I shake or stir a Bourbon Crusta?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Bourbon Crusta in?
A wine glass, about 450 ml. Serve it over ice. No wine glass? Use a large tumbler.
