Daisy de Santiago
Rum, lime and sugar over crushed ice with a yellow Chartreuse float.
Shaken · Rocks glass · Medium · about 3 minutes · about 20% ABV
Ingredients
- 60 ml White rum
- 15 ml Yellow Chartreuse
- 22.5 ml Fresh lime juice
- 15 ml Sugar syrup
- Mint sprig (garnish)
Method
- Pour 60 ml white rum into the shaker
- Add 22.5 ml fresh lime juice
- Pour 15 ml sugar syrup into the shaker
- Add ice
- Shake hard
- Strain
- Top with 15 ml Yellow Chartreuse
- Garnish
About the Daisy de Santiago
The sour family. Sours are one of the oldest mixed-drink families. Spirit, citrus and sugar go back to the punches British sailors and traders drank in the 1600s and 1700s, and Jerry Thomas printed sour recipes in the first American bartending book in 1862. Egg white came later, for a silky foam. Almost every classic with fresh citrus, from the Daiquiri to the Whiskey Sour, follows this pattern.
Daisy de Santiago FAQ
What's in a Daisy de Santiago?
60 ml white rum, 15 ml yellow chartreuse, 22.5 ml fresh lime juice, 15 ml sugar syrup, garnished with mint sprig.
How strong is a Daisy de Santiago?
About 20% ABV once mixed with ice, which is 2.2 Australian standard drinks per serve. That is stronger than a glass of wine.
Should I shake or stir a Daisy de Santiago?
Shake it. citrus, juice and cream need shaking to mix properly and gain a light, lively texture.
What glass do you serve a Daisy de Santiago in?
A rocks glass, about 300 ml. Serve it over ice. No rocks glass? Use any short, heavy tumbler.
