Daisy de Santiago
Smuggler's Cove, San Francisco
"A 'lovely thing, indeed' and one of food and cocktail writer Charles H. Baker's favorite drinks from his travels through Cuba." This Prohibition-era recipe has been adapted by Smuggler’s Cove.
Reprinted with permission from Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate with Rebecca Cate, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
Yield
1 cocktail
Ingredients
Smuggler’s Cove Demerara Syrup (makes 4 cups):
2 cups water
1 cup demerara sugar
3 cups granulated sugar
Daisy de Santiago:
1 1/2 ounces blended lightly aged rum (e.g. Plantation 3 Star, El Dorado 3 Year, or Denizen)
1 ounce fresh lime juice
1 ounce seltzer
1/2 ounce Yellow Chartreuse
1 1/2 teaspoon Smuggler’s Cove Demerara Syrup
Mint sprig for garnish
Method
Make the demarara syrup: bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk (or use an immersion blender) until the sugar is dissolved, about 1 minute (the water should become clear such that you can see the bottom of the pot). Add the granulated sugar and stir vigorously until dissolved, about 1 minute. Immediately remove from the heat and let cool. Store in a lidded bottle or other sealed container in the refrigerator. The syrup will keep, refrigerated, for several weeks.
Make the cocktail: add all the ingredients to a cocktail shaker. Add cracked or cubed ice. Shake and strain into a double old-fashioned glass filled with crushed ice. Top with the mint sprig garnish.
https://www.jamesbeard.org/recipes/daisy-de-santiago