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.
More Classic Cocktails
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 It
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.
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