Recipe for Marie Helene Crusta Cocktail: A Classic Revisited
The Marie Helene Crusta is an elegant and sophisticated cocktail, perfect for an aperitif or to conclude a dinner in style. Its balanced combination of vodka, Apricot Brandy, fresh lemon and orange juice, and a hint of Grenadine, is enriched by a sugared crust that adds extra crunch and a refined visual touch.
Ingredients
- 5 Cubetti di Ghiaccio Ice Cubes
- 3 Cucchiai di Vodka Vodka Tablespoons
- 2 Cucchiai di Apricot Brandy Apricot Brandy Tablespoons
- 1 Cucchiaio di Succo di Limone Lemon Juice
- 1 Cucchiaio di Succo d'Arancia Orange Juice
- 1 Spruzzo di Granatina Grenadine Splash
- 1 Spicchio di Limone (per inumidire il bordo del bicchiere) Lemon Wedge
- Zucchero (per la crusta) Sugar
Instructions
- Start by preparing the glass for your Marie Helene Crusta. Cut a wedge of lemon and gently run it along the rim of the glass to moisten it.
- Turn the glass upside down and dip it in the sugar, ensuring the grains adhere well to the moist rim to create a crystalline crust.
- Place the glass in the freezer for at least ten minutes, allowing the crust to solidify and give a crunchy touch to your cocktail.
- Meanwhile, fill a shaker with the ice cubes.
- Pour in the correct sequence: the vodka, Apricot Brandy, fresh lemon juice, and finally the orange juice.
- Add a light spritz of Grenadine for a sweet and colorful touch.
- Seal the shaker tightly and shake vigorously for a few seconds to perfectly mix the ingredients and chill the cocktail.
- Carefully strain the mixture into the chilled glass, being careful not to wet the sugar on the crust.
Notes
To add a personal touch to this classic cocktail, garnish with a caramelized orange twist or a maraschino cherry on top of the sugared crust.