Crusta Recipes

WHISKEY CRUSTA

Steps:

• Rub cut end of half lemon around rim of a small (3- to 4-ounce) wineglass, then dip glass in extra sugar. Using a vegetable peeler, carefully pare the lemon so peel comes off in one piece. Lower peel into glass to make a kind of cup.
• Stir remaining ingredients in a shaker with a handful of ice for one minute and strain into glass.

BRANDY CRUSTA

Steps:

• Take a small wine glass, wet the rim with lemon juice, then dip in sugar to create an even sugar rim on the glass.
• Using a Y-peeler. begin at the top of the lemon and peel a long, continuous twist, using as much of the skin as possible. Carefully position this twist inside the prepared glass, creating an internal spiral of lemon peel that reaches the top of the glass.
• Combine all liquid ingredients in a cocktail shaker filled with ice and shake until cold, about 15 seconds. Strain into the prepared glass.

BRANDY CRUSTA

Steps:

• Combine 2 ounces cognac, 1 teaspoon each cherry and orange liqueur, 1 teaspoon lemon juice and 2 dashes angostura bitters in a shaker. Fill with ice, cover and shake well. Strain into a chilled sugar-rimmed cocktail glass. Garnish with a lemon peel.