Creole Crusta
Ingredients
- Toasted and cooled benne seeds
- Turbinado sugar
- 1.5 ounces Demerara rum
- 0.3 ounce Clement Créole Shrubb orange liqueur
- 0.8 ounce lemon juice, freshly squeezed
- 0.3 ounce turbinado sugar syrup
- 2 dashes Bittercube Bolivar bitters
- orange peel
Method
Mix together the turbinado sugar and toasted benne seeds. Coat the rim of a cocktail glass with lemon juice, and coat it in the sugar and seed mixture. Add the Demerara rum, Clement Créole Shrubb orange liqueur, lemon juice, Turbinado sugar syrup and Bittercube Bolivar bitters to a shaker filled with ice and shake until well-chilled. Double-strain into the rimmed cocktail glass, and garnish with an orange peel.