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Subject: New: Rye Crusta
From: Thinking Bartender
Posted: Mon Apr 28. 2008, 18:26 UTC
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.


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