Bourbon Crusta
Bourbon Crusta is made with bourbon, citrus, orange and maraschino liqueurs with a sugared lemon rim, served cold.
Built to the standard modern spec; not yet tested in our kitchen. How we test.
The recipe.
Scaling adjusts quantities only. Prepare shaken drinks in individual portions.
Let’s make a good drink.
Lightly wet the rim of the assigned coupe, dip its outside edge in sugar and prepare a broad lemon peel; this is a simpler serving adaptation of the source’s lemon-shell crust.
Add all measured ingredients to a shaker.
Add ice, seal the shaker and shake until the tin feels thoroughly cold.
Fine strain into the prepared coupe.
Rest a broad lemon peel against the sugared rim.
A thoughtful finish
- Prepare the sugar rim and a broad lemon peel before chilling and shaking the drink.
- The selected syrup is rich, two parts sugar to one part water; use that concentration for the listed measure.
- Chill the serving glass as well as the mixture so the first sip stays cold.
Common mistakes
- Loose sugar falling into the bowl adds unmeasured sweetness beyond the recipe’s syrup.
- Using a thin 1:1 syrup at the same volume supplies less sugar and changes the sour balance.
- A warm serving glass quickly undoes the chilling achieved during mixing.
A few good questions.
What is in a Bourbon Crusta?
Bourbon Crusta is made with bourbon, citrus, orange and maraschino liqueurs with a sugared lemon rim.
Can I scale a Bourbon Crusta for more servings?
Multiply every measured ingredient by the same serving count. Prepare the measured still ingredients ahead if useful, but chill, shake or stir each serving as directed; add any carbonated finish at service.
What kind of simple syrup should I use?
Use rich 2:1 sugar syrup for this selected build. A 1:1 syrup is less concentrated and should not be silently substituted at the same measure.
What glass should I use for a Bourbon Crusta?
Use the assigned coupe for this directory serving. Where that differs from the source’s presentation, the version note labels the serving adaptation.
Variations
- Another bottle of the base — Editorial bottle variation: use another producer of the same bourbon style at the listed measure; record the bottle rather than assuming identical sweetness or strength.
- Over a large ice cube — Editorial serving variation: serve the same measured mixture over a large fresh cube in a rocks glass; continued ice melt will change its dilution over time.
Where it comes from
Bourbon Crusta is made with bourbon, citrus, orange and maraschino liqueurs with a sugared lemon rim, served cold.
Sources
- Difford’s Guide — Bourbon Crusta Cocktail Recipe (reference) link
Strength. About 1.82 US standard drinks at an estimated 24.3% ABV, estimated from the ingredients and technique, not measured. What that means.
A little character in every sip.
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