Daisy Buchanan No. 2

Glass:

Photographed in an Urban Bar Gold Rim Alto Coupe 18cl

Ingredients:

[edit]

3⁄4 oz	Caribbean blended rum aged 6-10 years
3⁄4 oz	Fernet Branca liqueur
3⁄4 oz	Lime juice (freshly squeezed)
1⁄2 oz	Dark crème de cacao liqueur
2⁄3 oz	Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba (chickpea water) or Egg white replacement (vegan)
4 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

Prepare:

1. Select and pre-chill a COUPE GLASS.
2. Prepare garnish of lemon zest twist and ground nutmeg.

How to make:

3. SHAKE all ingredients with ice and strain back into shaker.
4. DRY SHAKE (without ice) to emulsify.
5. FINE STRAIN into chilled glass.

Garnish:

6. Express lemon zest twist over the cocktail and discard.
7. Dust with freshly grated nutmeg.

Allergens:

Recipe contains the following allergens:

• Egg white (pasteurised) - Eggs

Strength & taste guide:

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Alcohol content:

• 1.1 standard drinks
• 15.43% alc./vol. (15.43° proof)
• 15.8 grams of pure alcohol

• More Bittersweet (e.g. Negroni) cocktails
• More Herbal 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.