Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.
Today's episode Marco and Ali enjoy a Crusta and they talk about Dirty Food Done Real Cheap.
Here we go our first Crusta and it tastes better then it sounds. Thanks to Zack and Amy for this awesome recipe. This is the type of recipe I can get behind as it is equal parts each item (thought I would use a full ounce.)
- 3/4 oz. Kvas Ginger Wildflower Simple Syrup
- 3/4 oz. Peach Schnapps
- 3/4 oz. Vodka
- 3/4 oz. Lemon Juice
- Fresh Grated Cinnamon
Making the Crusta:
Rub the outer inch of champagne flute with the open half of a slice of lemon. Shake 1/2-cup white sugar out on a plate and roll the "orange-rubbed" part of the champagne flute in the sugar so that the sugar sticks to the glass.
Making the Cocktail:
Add all ingredients to a shaker Shake until chilled and strain cocktail into the narrow top of the flute.
Add one ice cube to each flute, and strain in cocktail. Take a fine-grader and grate a cinnamon stick over top of the cocktail.
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