- 2 oz. Cognac
- ¾ oz. Dry Curacao
- ⅓ oz. Maraschino Liqueur
- ¾ oz. Fresh Lemon Juice
- ½ oz. Sorghum Syrup
- 1 dash Boker’s (or Angostura) Bitters
- Add all ingredients to a mixing glass. Stir to dissolve the syrup. Add ice and stir to chill. Strain into a short whiskey glass and garnish with a very long orange skin strip.
Here we put an earthy spin on one of Cocktail’s revolutionary granddads – the Brandy Crusta. Using Sorghum Syrup – the earthy/malty/grassy syrup created in the southern US and stashed between the maple syrup and molasses on your grocery store shelf – we add a deep and rich dimension to this classic. Get yourself a small jug and mix-up all nine of our sorghum cocktails. Cheers!
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