Havana Crusta

2 oz Cuban rum (aged)
12 oz Curaçao
2 ds Peychaud's Bitters
1   Orange (peel)
1 t Simple syrup (to taste)
Peel the orange and place the peel around the inside of a cocktail glass rimmed with sugar. Stir and strain the cocktail into the prepared glass.
From other users
  • Lovely salmon color. Aromatic and slow-sipping but refreshing and citrussy for a stirred drink. — ☆☆☆☆
Similar cocktails
  • The Bossman — Rum, Sweet vermouth, Blood Orange Liqueur, Bitters, Hibiscus syrup
  • Jolly Roger — Virgin Islands Rum, Light rum, Falernum, Bitters, Orange juice, Orange peel
  • Finca Vigia — Rum, Triple sec, Bitters, PInk grapefruit juice, Lemon juice, Rich simple syrup 2:1, Basil
  • Kumquat Daiquiri — Jamaican rum, Dark rum, Maraschino Liqueur, Orange juice, Agave syrup
  • Honey Fitz — Guatemalan rum, Peychaud's Bitters, Honey syrup, Grapefruit juice
  • Doctor Cocktail — Rum, Swedish Punsch, Lemon juice, Orange juice
  • South Seas Zombie — Light rum, Overproof rum, Sweet vermouth, Dark rum, Orange Curaçao, Falernum, Bitters, Orange juice, Pineapple juice, Lemon juice
  • Red Maple — Jamaican rum, Peychaud's Bitters, Grapefruit juice, Maple syrup
  • Sin Jefe — Reposado Tequila, Amère Sauvage, Vanilla syrup, Yuzu juice, Grapefruit juice, Vanilla extract
  • Davy Jones' Locker — Rum, Fernet Branca, Grapefruit juice, Cinnamon syrup, Lime juice

1 Comment