Creole Crusta Cocktail Recipe

Name: Creole Crusta
Ingredients: 1 1/2 oz Demerara rum; 1/4 oz Chile-flake-infused Clement Créole Shrubb orange liqueur; 1/4 oz Turbinado sugar syrup (2 parts sugar, 1 part water); 2 dashes Bittercube Bolivar bitters; Toasted benne seeds; Turbinado sugar; 3/4 oz Freshly squeezed lemon juice; Garnish: Orange peel

For football season, we have presented a drink by a bartender from each NFL team's hometown. Bartender Alba Huerta is a major player in the Houston eating and drinking scene (Anvil, Julep, The Pastry War) and reps hometown pride for the Houston Texans with this chile-flake-infused cocktail.

1 1/2 oz Demerara rum
1/4 oz Chile-flake-infused Clement Créole Shrubb orange liqueur
1/4 oz Turbinado sugar syrup (2 parts sugar, 1 part water)
2 dashes Bittercube Bolivar bitters
Toasted benne seeds
Turbinado sugar
3/4 oz Freshly squeezed lemon juice
Garnish: Orange peel

Mix together the turbinado sugar and toasted benne seeds.
Coat the rim of a cocktail glass with lemon juice, and coat it in the sugar and seed mixture.
Add remaining ingredients to a shaker filled with ice and shake.
Double-strain into the rimmed cocktail glass, and garnish with an orange peel.

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