Classic Rum Crusta

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 […]