1/4 oz Orgeat (BG Reynolds)
1/4 oz Cinnamon Syrup (BG Reynolds)
1/4 oz Lime Juice
2 dash Angostura
Shake with ice and strain into a small wineglass with a sugar-coated rim. Garnish with a wide lime peel looped around the inside of the glass' opening.
For Thursday Drink Night last week on Mixoloseum, the theme was "nuts." For a nut ingredient, I wanted to stay away from the temptation of trying to imitate the glory of the Peanut Malt Flip and instead focused on orgeat syrup. When thinking about orgeat recipes, I thought about the classic Cognac drink, the Japanese, and decided to make it a bit funkier by swapping in Batavia Arrack for the brandy. To add some extra flare, I paired the orgeat with cinnamon syrup as in Ben Sandrof's Cuban Anole and merged the concept with the Crusta. Using the Japanese cocktail name as a base, I dubbed it the Javanese Crusta.