The Coconut Rum Crusta is one of nearly 230 recipes developed for Marriott International's Global BarArts program, all of which incorporate fresh squeezed juices (and will be available in Marriott hotels worldwide by the end of the year). Here's the recipe:
Coconut Rum Crusta
2 oz. Malibu Coconut Rum
1/2 oz. Grand Marnier
1/4 oz. Simple Syrup (recipe follows)
1/2 oz. Fresh Lemon Juice
Extra Long Lemon Twist (preferably twist of an entire lemon) for garnish.
In a Boston Shaker, add Rum, Grand Marnier, Simple Syrup, Fresh Squeezed Lemon Juice and ice. Shake vigorously twenty times and strain into an 8-10 oz. cocktail glass that has been rimmed with superfine sugar (directions below). Garnish with extra long lemon twist.
To make simple syrup, simply combine equal amounts of sugar and water in a watertight container. Shake for 45 seconds and allow to settle for 5 minutes. Shake an additional 15 seconds and it is ready to use.
To rim the glass, take a wedge of lemon and run it firmly around the top rim of the glass (moistening the rim). Dip into a shallow plate of superfine (or regular table) sugar.