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Rhum Crusta

(recipe, Jacob Grier)

Introduction

This classically oriented Rhum Crusta comes from Rocky Yeh, who works at the acclaimed Vessel in Seattle and is a representative for Rhum J.M. and Clément, both of which he says go wonderfully in this drink Nicely balanced, with the tartness of the lemon and the bitterness of the Peychaud’s offsetting the sweetness of the spirits, this is a great drink with which to begin taking cane spirits beyond their frequent marriage to lime and sugar.

Ingredients

  1. 1½ oz. aged rhum agricole
  2. 1 oz. orange liqueur (preferably Creole Shrubb, which uses rhum agricole as its base)
  3. ¾ oz. lemon juice
  4. ¼ oz. maraschino liqueur
  5. 2 dashes Peychaud's bitters

Steps

  1. Shake with ice, strain, and serve up in a flute with a large lemon zest and optional sugar rim.