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Blackbeard crusta

Blackbeard crusta

PT5M

1
To make the crusta mix, break up a tablespoon of pecans into a fine crumb using a pestle and mortar
  • pecan nuts
2
Mix the crushed pecans with 1 tablespoon of black salt and 1/2 tablespoon of black pepper until well combined and set aside This mix can be stored in an airtight container for up to 1 month
  • black sea salt
  • black pepper
3
Fill a shaker up to halfway with ice cubes. Add the Genever, lemon juice, pomegranate molasses and Cynar. Seal with the lid or Boston Glass and shake well for 30 seconds
  • 50ml of Bols Genever
  • 10ml of pomegranate molasses
  • 15ml of lemon juice
  • 5 dashes of Cynar
  • ice cubes
4
Moisten the rim of the glass and then dip into the container of crusta mix to make a garnish
5
Use a Hawthorne strainer to hold back the ice and strain the cocktail through a fine strainer into a chilled Flamenco glass

Ingredients

Metric

Imperial

  • Blackbeard cocktail

  • Pecan and black sea salt crusta

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