Garnish:
Mint sprigs bouquet, lemon spiral, & Luxardo Maraschino cherry
How to make:
SHAKE all ingredients with ice and fine strain into ice-filled glass (preferably over a large cube or chunk of block ice).
| 2 fl oz | Light white rum (charcoal-filtered 1-4 years old) |
| 1/12 fl oz | Yellow Chartreuse (or génépy liqueur) |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 1/6 fl oz | Sugar syrup 'rich' (2 sugar to 1 water, 65.0°Brix) |
| 1 dash | Angostura Aromatic Bitters |
Review:
Rum character shines in this citrusy aperitivo. Chartreuse plays a very subtle supporting role with the bitters perhaps more forward.
History:
Recipe adapted from 1935 Bar La Florida, Havana, Cuba, menu. This rejuvenated classic brought to my attention by Jason E. Clapham at the St. Edward's MCR at Oxford.
RUM DAISSY
Bar La Florida, 1935
1 Glass full of cracked ice.
1 Dash Angostura.
½ Teaspoon Yellow Chartreuse.
2 Ounces Bacardi Rum.
½ Unsqueezed lemon peel.
½ Teaspoon Sugar.
Several sprigs pepper-mint. Two cherries and season fruits. Stir and serve without straining.
Nutrition:
153 calories
Alcohol content:
- 1.4 standard drinks
- 24.48% alc./vol. (48.96° proof)
- 20.3 grams of pure alcohol
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