Rum Daisy
Shake ∙ 3 min ∙ 21.5% ABV ∙
The Rum Daisy shakes white rum with lemon, sugar syrup and a touch of herbal liqueur, served over a large ice cube.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake all ingredients with ice: White rum 60 mlHerbal liqueur (e.g., Yellow Chartreuse) 5 mlLemon juice 15 mlSugar syrup 5 mlAngostura aromatic bitters 1 dash (opt.)
- Fine strain into the chilled glass (preferably over a large cube or chunk of block ice)
- Garnish with a mint sprig and a lime twist
Tips
- Keep the herbal liqueur to 5 ml; Chartreuse takes over the rum fast.
- Fine-strain over a single large cube if you have one; it keeps the drink cold without watering it down quickly.
History
The Rum Daisy belongs to the Daisy family, sour-style cocktails of a base spirit, citrus juice, a small amount of orange liqueur or other cordial, and a touch of sweetener. The name "Daisy" is often linked to 19th-century slang for something excellent rather than to the flower.
The format was codified in print by Jerry Thomas, whose 1876 second edition of the Bar-Tender's Guide included Daisy recipes built on various base spirits, including brandy, whiskey, gin, and rum. Because the Daisy was understood as a template rather than a single fixed recipe, the rum version was one of its standard variations, alongside brandy, whiskey, and gin Daisies. This recipe uses a small measure of herbal liqueur such as Yellow Chartreuse in place of the orange liqueur.
FAQ
What are the ingredients in a Daisy drink?
A spirit, citrus juice, a little orange liqueur or other cordial, and a touch of sweetener, shaken and served over ice. This Rum Daisy uses 60 ml white rum, 15 ml lemon juice and 5 ml sugar syrup. In place of orange liqueur it takes 5 ml of an herbal liqueur such as Yellow Chartreuse, plus an optional dash of Angostura.
