St Agnes Crusta

Originally emerging in the 1850s in the French Quarter, New Orleans, this was one of the first cocktails to use citrus, creating the first sours.


Caster Sugar
50ml St.Agnes Bartenders Cut
20ml fresh lemon juice
15ml Marionette Orange Curacao
15ml Luxardo Maraschino
2 dashes Angostura Bitters
Orange for garnish

Prepare the glass by crusting the rim of a small goblet with fine caster sugar: moisten the rim with lemon juice and dip it into a saucer filled with caster sugar. Pour all the ingredients into a shaker filled with ice, shake then strain into the prepared glass. Garnish with a large spiral of orange inside the rim of the glass.


Bartender’s Cut “Crusta”

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