Sorghum Crusta



  • 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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