javanese crusta

1 1/2 oz Batavia Arrack
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.
The Javanese Crusta hit the nose with Batavia Arrack, lime oil, and cinnamon aromas. The lime and orgeat on the sip was followed by Batavia Arrack's funkiness spiced with cinnamon syrup and Angostura Bitters on the swallow.