Bourbon Crusta
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Bourbon shaken with triple sec, maraschino liqueur, lemon juice and orange bitters, served in a wine glass with an orange peel. Boozy and citrusy with a gentle sweetness from the liqueurs; credited to Jerry Thomas in 1862, in a version updated by Robert Hess.
The Bourbon Crusta is credited to Jerry Thomas in 1862 and was later updated by Robert Hess. It shares its origins with the Brandy Crusta.
Method
Shaken
Glass
wine
Difficulty
Hard
Flavor Profile
Recipe Variations
Ingredients
Servings:
1
Your bar: 0/6
2 dash
60 ml
ring, as garnish
15 ml
15 ml
15 ml
🌱 Vegan🌾 Contains gluten
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AdInstructions
- Cut a long strip of orange peel to form a circle.
- Set it in a sugar-coated small wine glass.
- Shake the mixture.
- Strain it directly into the prepared glass.