Bourbon Crusta

Bourbon Crusta

The Bourbon Crusta cocktail is a recipe from the 19th century created in New Orleans, Louisiana. It was invented by a bartender named Louis J. Girard, who served it in his bar called The Old Absinthe House in New Orleans. This cocktail doesn’t have an exact date of creation but many sources say that it was invented sometime during the 1800s.

The recipe for this drink has not been written down anywhere but some historians say that the recipe is dead simple to make and you just need three ingredients: lemon juice, sugar syrup and bourbon whiskey. It was a popular drink in the late 19th century and early 20th century. It is a blend of whiskey, maraschino liqueur, triple sec (e.g. cointreau), lemon juice (freshly squeezed) and sugar syrup (rich).

Spirits Used:


Lemon wedge, superfine sugar Long, wide spiral of orange zest
2 ounce Bourbon whiskey
½ ounce Triple Sec
1 tsp Maraschino liqueur
1 tsp Fresh lemon juice
1 tsp Orange Bitters


1. Rim chilled cocktail glass with lemon and sugar.
2. Curl the zest spiral in glass.
3. Stir remaining ingredients with ice and strain into glass.
4. Serve in a Cocktail Glass.

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