CHRISTMAS CRUSTA COCKTAIL
A Four Pillars twist on the much-loved Crusta cocktail. Citrus, Christmas, and that delightful sugar crust.
INGREDIENTS
- 50mLÂ Australian Christmas GinÂ
- 25mL lemon juice
- 5mL Amaro Montenegro
- 20mL lemon + orange sherbet (see recipe below)
- Lemon + orange sugar crust (see recipe below)
METHOD
- Coat a coupette rim with the lemon + orange sugar crust
- Combine all ingredients in a shaker with ice and shake, shake, shake!
- Fine strain into the coupette
LEMON + ORANGE SHERBET RECIPE
INGREDIENTS
- 300g caster sugar
- 250mL fresh orange juice
- 250mL fresh lemon juice
- 3 lemon peels, de-pithed
- 2 orange peels, de-pithed
METHOD
- Place all ingredients, except juice, in a stainless-steel bowl and gently muddle
- Leave at room temperature for a few hours, agitating regularly
- Once oils have released, dissolve remaining crystals with the citrus juice
- Fine strain and store refrigerated for up to two weeks
LEMON + ORANGE CRUST RECIPE
INGREDIENTS
- 150g caster sugar
- 5 lemons zested
- 5 oranges zested
METHOD
- Place ingredients in a stainless-steel bowl
- Mix together thoroughly
- Store in an air-tight container
Journal
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