Serve in aCoupe glass
Chocolate powder rim
How to make:
MUDDLE fennel seeds in the base of shaker. Add lime juice and powdered sugar and stir until sugar is dissolved. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
|1 spoon||Fennel seeds|
|1 spoon||Powdered sugar (ground in mortar and pestle) (or use 5ml of 2:1 sugar syrup per spoon)|
|2/3 fl oz||Lime juice (freshly squeezed)|
|1 2/3 fl oz||Bacardi Carta Blanca light rum|
|1/3 fl oz||Galliano L'Autentico liqueur|
|1/2 fl oz||Dark crème de cacao liqueur|
Difford's Guide remains free-to-use thanks to the support of the brands in green above.
Delicately spiced and subtly chocolaty.
Created in 2008 by Ago Perrone at The Connaught, London, England. This drink won the 2009 Bacardi Legacy Final.
There are approximately 152 calories in one serving of Mulata Daisy.