Whiskey Crusta

• 1/2 lemon, cut along equator
• 1 teaspoon superfine sugar, plus extra for frosting glass
• 2 dashes bitters
• 2 ounces bourbon
• 1/2 teaspoon orange Curacao
• 1 teaspoon lemon juice

1. Rub cut end of half lemon around rim of a small (3- to 4-ounce) wineglass, then dip glass in extra sugar.
2. Using a vegetable peeler, carefully pare the lemon so peel comes off in one piece.
3. Lower peel into glass to make a kind of cup.
4. Stir remaining ingredients in a shaker with a handful of ice for one minute and strain into glass.

lemon, sugar, bitters, bourbon, orange curacao, lemon juice

Taken from cooking.nytimes.com/recipes/11255 (may not work)