This is my rendition of a Crusta, loosely based on my Rye Cobbler recipe.
Rye Crusta.
2 shots Sazerac Rye Whiskey,
1/2 shot Creme de Abricot (Apricot Brandy),
2 lemon twists,
1 sugar cube,
1/4 shot Maraschino Liqueur,
3 lemon wedges, approx 1/2 of a lemon.
Dash of Eggwhite.
Muddle the sugar, lemon wedges and twists together; Add other ingredients, as
well as ice cubes; Shake and fine strain into ice filled rocks glass, the
glass having had its edge coated in sugar; Dash Angostura bitters on top;
Squeeze additional lemon twist on top, and then add as garnish.
Straws and stirrer are optional extras.
Cheers!
George
http://www.youtube.com/thinkingbartender
"The secret to creativity is knowing how to hide your sources."
- Albert Einstein.