Blackbeard crusta
Item 1 of 1
- medium
- 1
- 5 minutes
What better companion on a long journey across seas than a bottle of Genever? It blends perfectly with the citrussy notes of lemon, bitter pomegranate and pecans in Vivek Singh's tempting blackbeard crusta cocktail recipe. Cynar is an Italian liqueur with an artichoke-like flavour.
First published in 2015
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Ingredients
Metric
Imperial
Blackbeard cocktail
- 50ml of Bols Genever
- 15ml of lemon juice
- 10ml of pomegranate molasses
- 1 dash of Cynar
- ice cubes
Pecan and black sea salt crusta
- pecan nuts
- black sea salt
- black pepper
SAVE RECIPE
Equipment
- Fine strainer
- Boston glass and shaker
- Hawthorne cocktail strainer
- Flamenco wine glass
Method
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
- 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
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