Rum Daisy
- 2 oz white rum
- 1/2 oz Yellow Chartreuse
- 1/4 oz grenadine
- 3/4 oz fresh squeezed lime juice
Shake with ice and strain into a chilled cocktail glass. Garnish with fresh mint and seasonal fruit.
We came across this recipe in The Waldorf Astoria Bar Book though it's a classic recipe from the old days. The Daisy hails from the 1870s as a Sour sweetened with liqueur, typically curaçao or Yellow Chartreuse. In the early days it was also topped off with a splash of soda but this practice did not survive the turn of the century. A Daisy can be made from any spirit but by the middle of the previous century the Margarita had become the most famous Daisy of them all.
The Rum Daisy is a beautiful pale pink color. It is hard to identify the Chartreuse but the lime comes through clearly. It is not on our top shelf but given its color it could be a good choice for Valentine's Day.