CLASSIC RUM CRUSTA by Arturo Sighinolfi
2 oz. añejo rum
1/4 oz. Marie Brizard orange curaçao or Luxardo maraschino liqueur
3/4 oz. fresh lemon juice
3/4 oz. gomme syrup
Rub the rim of a wine goblet with a lemon wedge, and dip into superfine sugar to coat thoroughly; discard lemon wedge. Place ice and a spiral of lemon peel inside the glass and fill with ice. Combine ingredients in an ice-filled cocktail shaker. Shake well and strain into the prepared glass.