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“A James Irvine x Four Pillars Gin twist on the much-loved Crusta. Citrus, Christmas, and that delightful sugar crust”


  • 50mL Australian Christmas Gin 
  • 25mL Lemon juice
  • 20mL Lemon + orange sherbet (see recipe below)
  • Lemon + orange crust (see recipe below)
  • 5mL Amaro Montenegro


  • Coat a coupette rim with the lemon + orange sugar
  • Combine all ingredients in a shaker with ice and shake, shake, shake
  • Fine strain into the coupette

Lemon + Orange Sherbet


  • 300g caster sugar
  • 250mL fresh orange juice
  • 250mL fresh lemon juice
  • 3 lemon peels, de-pithed
  • 2 orange peels, de-pithed


  • Place all ingredients, except juice, in a stainless-steel bowl and gently muddle
  • Leave at room temperature for a few hours, agitating regularly
  • Once oils have released, dissolve remaining crystals with the citrus juice
  • Fine strain and store refrigerated for up to two weeks

Lemon + Orange Crust


  • 150g Caster sugar
  • 5 Lemon peels, micro-planed
  • 5 Orange peels, micro-planed


  • Place ingredients in a stainless-steel bowl
  • Mix together thoroughly
  • Store in an air tight container

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