Name: Mulata Daisy
Total time: 4 min
Cuisine: Cocktail
Ingredients: 1 Fennel seeds; 1 Powdered sugar (or use 5ml of 2:1 sugar syrup per spoon); 20 ml Lime juice; 50 ml Light white rum; 10 ml Galliano liqueur; 15 ml Dark crème de cacao

Serve in a

Coupe glass

Ingredients:
1 barspoon	Fennel seeds
1 barspoon	Powdered sugar (white 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	Light white rum (charcoal-filtered 1-4 years old)
1/3 fl oz	Galliano L'Autentico liqueur
1/2 fl oz	Dark crème de cacao liqueur
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Read about cocktail measures and measuring.

Garnish:

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.

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Review:

Delicately spiced and subtly chocolaty.

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History:

Created in 2008 by Ago Perrone at The Connaught, London, England. This drink, which is named after the classic Cuban Mulata Daiquiri, won the 2009 Bacardi Legacy.

More cocktails by Ago Perrone

Alcohol content:

1.5 standard drinks
21.66% alc./vol. (43.32° proof)
20.6 grams of pure alcohol

More Contemporary classic cocktails

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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Mulata Daisy

Serve in a

Garnish: