Daisy de Santiago Cocktail Recipe
How to Make a Daisy de Santiago Cocktail
“A lovely thing…”
Daisy de Santiago – A classic variation on a Daiquiri.
Bacardi Rum Cocktail
- The Daisy de Santiago was attributed to the “late, lamented Facundo Bacardi” by Charles Baker H. Baker in the book Jigger, Beaker and Glass.
- The Daisy de Santiago is rum based cocktail. A daisy is a branch of the sour cocktail family tree. A daisy is a sour where the base spirit is modified by a liqueur.
- The Daisy de Santiago is a Daiquiri modified by Yellow Chartreuse. It is similar to the Hemingway Daiquiri. In this case Yellow Chartreuse is used instead of Maraschino.
Lime is the dominant flavor in the Daisy de Santiago. The sweet-sour balance is a big component of this classic cocktail. Chartreuse brings a beautiful herbal complexity to the finish of this drink.
- White Rum – Daisy de Santiago was originally served at the Bacardi distillery. If you are a traditionalist Bacardi is the go to here. Feel free to use whatever white rum you have on hand. I like the 3 Year Old Havana Club in this recipe because the extra funk works well with the Chartreuse
- Chartreuse – Yellow Chartreuse is the key differentiator in this drink. The French herbal liqueur is sweet, pungent with a hint of spice.
- Lime Juice – Fresh lime juice is essential. Generally speaking one lime should provide about one ounce of fresh lime juice. It’s so nice when things work out like that.
- Simple Syrup – This recipe calls for 1:1 simple syrup. You can substitute ½ sugar. If you are using sugar look for bartenders sugar or superfine sugar. As always, adjust the sweetness to your taste.
- Crushed ice – This recipe calls for crushed ice. The easiest way to crush ice is to put a scoop of ice in a Lewis Bag and crush it with a mallet. If you don’t have a Lewis Bag you can wrap the ice in a cloth table linen or dishcloth.
- Shake – Serve the Daisy de Santiago over crushed ice. This makes, the drink very cold. It also means that you will get a considerable amount of dilution as the drink sits and the ice melts. To account for this shake the drink with three large ice cubes to mix it well without getting too much dilution.
- Float the Chartreuse – You can put the Yellow Chartreuse in the mix if you like. Floating it on top of the drink will bring more of the distinctive aroma to the nose. It is a nice touch and it complements the aromatic mint garnish well.
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The Daisy de Santiago is a Bacardi Drink. Charles H. Baker brought the recipe the world’s attention in the 1940’s. It was published in his book Jigger, Beaker and Glass: Drinking Around the World in 1946. In the book, Baker describes the drink as “a lovely thing introduced to us through the gracious offices of the late Facundo Bacardi.”
The classic cocktail is named for Santiago de Cuba the city 14 miles to the west of the village that gave the Daiquiri its name.
Daisy de Santiago Cocktail Recipe
- 2 oz white rum
- 1 oz fresh lime juice
- 1/2 oz simple syrup
- 1/4 oz Yellow Chartreuse
- 1 fresh mint sprig for garnish
- Put 3 large ice cubes in a cocktail shaker and pour in rum, lime juice and simple syrup.
- Shake vigorously for 10-15 seconds.
- Strain cocktail into coupe glass filled with crushed ice.
- Float Yellow Chartreuse on top of cocktail.
- Top with fresh mint sprig and serve with a straw.