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Rum Daisy
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Rum Daisy
Serve in an Old-fashioned glass
| 2 oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1⁄12 oz | Yellow Chartreuse (or génépy liqueur) |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄6 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
| 1 dash | Angostura Aromatic Bitters |
Garnish: Mint sprigs bouquet, lemon spiral, & Luxardo Maraschino Cherry
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass (preferably over a large cube or chunk of block ice).
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
Rum character shines in this citrusy aperitivo. Chartreuse plays a very subtle supporting role with the bitters perhaps more forward.
History:
Recipe adapted from 1935 Bar La Florida, Havana, Cuba, menu. This rejuvenated classic brought to my attention by Jason E. Clapham at the St. Edward's MCR at Oxford.
RUM DAISSY
Bar La Florida, 1935
1 Glass full of cracked ice.
1 Dash Angostura.
½ Teaspoon Yellow Chartreuse.
2 Ounces Bacardi Rum.
½ Unsqueezed lemon peel.
½ Teaspoon Sugar.
Several sprigs pepper-mint. Two cherries and season fruits. Stir and serve without straining.
Nutrition:
One serving of Rum Daisy contains 152 calories
Alcohol content:
- 1.3 standard drinks
- 22.39% alc./vol. (22.39° proof)
- 18.5 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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