Whiskey Crusta

Recipe from David Wondrich

Adapted by William Grimes

Published October 30, 2007

  • Tony Cenicola/The New York Times
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Rating
4(34)
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—William Grimes

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Ingredients

Yield:One drink

  • ½ lemon, cut along equator

  • 1 teaspoon superfine sugar, plus extra for frosting glass

  • 2 dashes bitters

  • 2 ounces bourbon

  • ½ teaspoon orange Curaçao

  • 1 teaspoon lemon juice

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 182 calories; 1 gram fiber; 1 milligram sodium; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Rub cut end of half lemon around rim of a small (3- to 4-ounce) wineglass, then dip glass in extra sugar. Using a vegetable peeler, carefully pare the lemon so peel comes off in one piece. Lower peel into glass to make a kind of cup.

  2. Step 2

    Stir remaining ingredients in a shaker with a handful of ice for one minute and strain into glass.

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Ratings

4 out of 5
34 user ratings
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Comments

bone

It looks like the glass is red. You can see the liquid stream down through the peel and into the base.

color?

Why is the example red?

bone

It looks like the glass is red. You can see the liquid stream down through the peel and into the base.

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Credits

Adapted from David Wondrich

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