A sugar-crusted rim is essential to the Crusta family of cocktails and a necessary accoutrement of the classic Cognac-based Sidecar. The key to a beautifully structured sugar rim is prepping glassware well ahead of cocktail hour.
- super fine sugar
- 1 lemon or orange (depending on the desired flavor)
- Pour sugar onto a small plate.
- To cut a wheel of citrus, cut a lemon or orange in half horizontally (not from pole to pole, but right down the middle).
- Cut a 1/4 inch wheel from one half of the cut piece of citrus, and then halve to create a half-wheel.
- Holding a coupe or rocks glass upside down to avoid juice running down the glass, run the citrus slice carefully around half of the glass's outside rim to moisten.
- Instead of dropping the the glass straight into the sugar, press the moistened outside rim into the plate of sugar.
- Gently shake off any excess.
- Let harden at room temperature, and when set, place in the freezer to chill until cocktail hour.