The "Rum Daisy" appeared in a 1930s book from the famed bar La Florida in Havana. The original recipe called for Bacardi rum, but Jeff Berry recommends Cruzan Aged Light Rum from the Virgin Islands, Flor de Caña Extra Dry from Nicaragua or Mount Gay Special Reserve from Barbados.
2 ounces white rum
1/2 teaspoon yellow Chartreuse
1/2 teaspoon Simple Syrup
Dash of Angostura bitters
1 mint sprig, 1 spiral-cut lemon twist and 1 or 2 cherries, for garnish
How to Make It
Fill a rocks glass with ice. Add the rum, Chartreuse, Simple Syrup and bitters and stir well. Garnish with the mint sprig, lemon twist and cherries.
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