Christmas Crusta

A Four Pillars twist on the much-loved Crusta. Citrus, Christmas, and that delightful sugar crust.

INGREDIENTS

• 50mL Australian Christmas Gin 
• 25mL lemon juice
• 20mL lemon + orange sherbet (see recipe below)
• Lemon + orange crust (see recipe below)
• 5mL Amaro Montenegro

METHOD

• Coat a coupette rim with the lemon + orange sugar
• Combine all ingredients in a shaker with ice and shake, shake, shake
• Fine strain into the coupette

LEMON + ORANGE SHERBET

INGREDIENTS

• 300g caster sugar
• 250mL fresh orange juice
• 250mL fresh lemon juice
• 3 lemon peels, de-pithed
• 2 orange peels, de-pithed

METHOD

• Place all ingredients, except juice, in a stainless-steel bowl and gently muddle
• Leave at room temperature for a few hours, agitating regularly
• Once oils have released, dissolve remaining crystals with the citrus juice
• Fine strain and store refrigerated for up to two weeks

LEMON + ORANGE CRUST

INGREDIENTS

• 150g caster sugar
• 5 lemons zested
• 5 oranges zested

METHOD

• Place ingredients in a stainless-steel bowl
• Mix together thoroughly
• Store in an air tight container

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