| 3⁄4 fl oz | Caribbean blended rum aged 6-10 years |
| 3⁄4 fl oz | Fernet Branca liqueur |
| 3⁄4 fl oz | Lime juice (freshly squeezed) |
| 1⁄2 fl oz | Brown/dark crème de cacao liqueur |
| 2⁄3 fl oz | Egg white (pasteurised) or 3 dash Fee Brothers Fee Foam cocktail foamer |
| 4 drop | Saline solution (20g sea salt to 80g water) or merest pinch of s |
Photographed in an Urban Bar Gold Rim Alto Coupe 18cl
One serving of Daisy Buchanan No. 2 contains 171 calories
Adapted from a recipe created in 2019 by Jeremy Vanaman at Mott St in Chicago, Illinois.
I've tried this recipe with both white and dark crème de cacao, and I prefer it with the heavier chocolatey notes the dark version brings to this herbal fernet and lime cocktail.
Makes a minimum of 16.5 cocktails.
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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.
Comments & Discussion
So tasty.