The Savoy Daisy

Erik Lorincz, head bartender at The Savoy hotel in London, updates the classic Daisy cocktail. Instead of using white sugar as a sweetener, he opts for muscovado, an unrefined brown sugar with a very moist texture and a strong molasses flavor.


Slideshow: More Classic Cocktails


  • Servings: Makes 1 drink

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  • Ice
  • 2 ounces ruby port
  • 1/4 ounce Bacardi 8-year aged rum
  • 1 ounce Diplomatico Reserva Exclusiva rum
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon muscovado sugar
  • 1/2 tablespoon grenadine
  • 1 orange twist

How to make this recipe

  1. Fill a cocktail shaker with ice. Add all of the ingredients except the orange twist and shake vigorously. Strain into a chilled martini glass and garnish with the twist.

Contributed By Photo © Quentin Bacon Published January 2011

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