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.
Ingredients
- 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
Method
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.
