Daisy Buchanan No. 2
4.1 15 ratings
Ingredients
3/4 oz Aged rum (6-10yr)
3/4 oz Fernet liqueur
3/4 oz Lime juice
1/2 oz Brown/dark cacao liqueur
2/3 oz Egg white (pasteurised)
4 drop Saline solution 4:1
How to make
Serve in a coupe glass
Prepare
- 1 Select and pre-chill a COUPE GLASS.
- 2 Prepare garnish of lemon zest twist and ground nutmeg.
Method
- 3 SHAKE all ingredients with ice and strain back into shaker.
- 4 DRY SHAKE (without ice) to emulsify.
- 5 FINE STRAIN into chilled glass.
Garnish
- 6 EXPRESS lemon zest twist over the cocktail and discard.
- 7 Dust with freshly grated nutmeg.
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Flavour profile
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
15.4% alc./vol. · 1.2 standard drinks · 171 calories
History
The dark crème de cacao is preferred for its heavier chocolatey notes in this herbal fernet and lime cocktail.
Jeremy Vanaman developed the original recipe in 2019 at Mott St, a bar in Chicago, Illinois. This is an adaptation of his creation.
Created by Jeremy Vanaman