“It would be great if we could get tangerines in summer, but oranges work just as well. Citrus and almonds are such compatible flavours – the sweetness of the citrus with almond playing a sort of calming uncle with broad shoulders to lean on. I love drinking this one on hot, sunny afternoons – think of it as a more genteel Margarita. Drink it without straws and get your face into it. It goes well with a side of cider, too.” - Jason Crawley
- 3 oranges, mandarins or tangerines, cut into small pieces
- To garnish: caster sugar
- 15 ml orgeat or almond syrup
- 45 ml vodka
- 1 tsp orange liqueur, such as Cointreau
- To garnish: long piece of orange peel
- 1Run a piece of orange around the rim of a cocktail glass to coat with juice, then drizzle sugar around sides so it sticks to the glass (see note).
- 2In a shaker, add orange and almond syrup and muddle.
- 3Add vodka and orange liqueur, half-fill with ice, shake for 30 seconds or until shaker goes frosty, then strain into prepared glass.
- 4Wind peel to form a spiral, garnish and serve.
In comparison to a traditional sugar rim, a crusta involves placing sugar on the outside of the glass, not the rim.
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