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Crusta in the Rye

This is a take on the classic brandy crusta - but sweeter, with a cherry and orange focus.
5 from 2 votes
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  • 1.5 oz Rye Whiskey We used Pendleton
  • 0.5 oz Cointreau
  • 0.5 oz Lemon Juice
  • 1 dash Peychaud's Bitters
  • 0.25 oz Grenadine


  • Rim a cocktail glass with a thick rim of sugar. Set aside.
  • Add all ingredients to a cocktail shaker with ice.
  • Shake well to dilute and incorporate.
  • Fine strain into prepared cocktail glass and garnish with a lemon peel