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The Savoy Daisy.
© Quentin Bacon

The Savoy Daisy

  • SERVINGS: Makes 1 drink

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.

  1. Ice
  2. 2 ounces ruby port
  3. 1/4 ounce Bacardi 8-year aged rum
  4. 1 ounce Diplomatico Reserva Exclusiva rum
  5. 2 tablespoons freshly squeezed lemon juice
  6. 1/2 teaspoon muscovado sugar
  7. 1/2 tablespoon grenadine
  8. 1 orange twist
  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.