Rye Crusta


Rye Crusta

1/2 jigger Rye (1 1/2 oz Rittenhouse 100)
1/3 Orgeat (1/2 oz BG Reynolds)
1/2 Lemon Juice (3/4 oz)
2 dash Grenadine (1/4 oz)

Shake with ice and strain into a sugar-crusted wine glass. I garnished with a wide lemon peel (the recipe suggests garnishing with fruit, berries, mint, etc.).

Давно круст не делал. Вкусная и несложная штука. рекомендую весьма