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Blackbeard crusta

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Ingredients

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Blackbeard cocktail

Pecan and black sea salt crusta

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Method

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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
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
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
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Blackbeard crusta

 
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