Given that the original recipe called for 1 rum (17-year Wray & Nephew, not produced any more, alas), I've tried using the Ron Zacapa 23 year, with great results. Interestingly enough, the first time I tried this, I omitted the Curacao, doubled the simple syrup and added 3 dashes of Angostura bitters - phenominal.
Hah! I've seen the Hors d'Age in NYC, although I'm in New Orleans these days. If I can't find it here, I'll just have to do mail/internet ordering...
As I recall, the Hors d'Age has an intense, brandy-ish character to it, unlike the Zacapa.
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So why "crusta"? Where did the name come from?
Given that the original recipe called for 1 rum (17-year Wray & Nephew, not produced any more, alas), I've tried using the Ron Zacapa 23 year, with great results. Interestingly enough, the first time I tried this, I omitted the Curacao, doubled the simple syrup and added 3 dashes of Angostura bitters - phenominal.
Hah! I've seen the Hors d'Age in NYC, although I'm in New Orleans these days. If I can't find it here, I'll just have to do mail/internet ordering... As I recall, the Hors d'Age has an intense, brandy-ish character to it, unlike the Zacapa.