Quin Quina Crusta
Dry shake and pour into a sugar-rimmed, crushed ice-filled cocktail glass. Lemon peel garnish.
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- At first I get predominantly the maraschino, but as I sip more it gets more interesting and delicious
- perhaps a bit too much lemon, but sugar rim helps. Interesting mix of bitters and amaro/vermouth.
- Peychaud's Sour — Peychaud's Bitters, Absinthe, Lemon juice, Simple syrup, Egg white, Lemon peel
- The Accidental Creole — Bianco Vermouth, Genever, Peychaud's Bitters, Grapefruit juice
- Betelgeuse — Peychaud's Bitters, Bénédictine, Lemon juice
- Monferrato — Champagne, Aromatized wine, Triple sec, Bitters, Peychaud's Bitters, Orange peel