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Daisy Buchanan No. 2

Name: Daisy Buchanan No. 2
Total time: 4 min
Cuisine: Cocktail
Ingredients: 22.5 ml Aged rum (6-10yr); 22.5 ml Fernet liqueur; 22.5 ml Lime juice; 15 ml Brown/dark cacao liqueur; 20 ml Egg white (pasteurised); 4 drop Saline solution 4:1

Difford’s Guide

Discerning Drinkers (14)

Measurements in:

Serves:

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Ingredients
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 Fee Brothers Fee Foam cocktail foamer
4 drop	Saline solution (20g sea salt to 80g water) or merest pinch of s

How to make

Glass

Photographed in an Urban Bar Gold Rim Alto Coupe 18cl

Prepare

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

Method

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

Garnish

EXPRESS lemon zest twist over the cocktail and discard.
Dust with freshly grated nutmeg.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of Daisy Buchanan No. 2 contains 171 calories

Alcohol content:

1.2 standard drinks
15.43% alc./vol. (30.85° proof)
17 grams of pure alcohol

Allergens:

Recipe contains the following allergens:

Egg white (pasteurised) — Eggs

History

Adapted from a recipe created in 2019 by Jeremy Vanaman at Mott St in Chicago, Illinois.

Review

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.

Variations/similar cocktails

Daisy Buchanan

Gallery

Comments & Discussion

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Steven Jepson Premium Member Commenter Appreciated Commenter 9 months ago

Used Asterley Bros Britannica Fernet with flavours of Cacao, enhanced by the Crème de Cacao, in the initial hit then the full Fernet body comes through.

So tasty.