Mulata Daisy

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Ingredients

Barware

Coupe glass
Measuring jigger
Muddler
Bar spoon
Shaker
Strainer
Fine sieve

Styles & Flavours

Mulata Daisy image

Serve in a

Coupe glass

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.

1 spoon Fennel seeds
1 spoon Powdered sugar (or use 5ml of 2:1 sugar syrup per spoon)
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Freshly squeezed lime juice
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Bacardi Carta Blanca light rum
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Galliano L'Autentico liqueur
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Gabriel Boudier Dark Creme de Cacao

Comment:

Delicately spiced and subtly chocolaty.

About:

Created in 2008 by Ago Perrone at The Connaught, London, England. This drink won the 2009 Bacardi Legacy Final.

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