Santa Cruz Rum Daisy
Use small bar glass.
3 or 4 Dashes Gomme Syrup. (1/4 oz Rich Simple Syrup)
2 or 3 Dashes Maraschino or Curacao. (1/4 oz Maraschino Liqueur)
The Juice of 1/2 Small Lemon. (Juice 1/2 Lemon, Juice 1/2 Small Lime)
1 Wineglass Santa Cruz Rum. (2 oz Cruzan Single Barrel Rum)
Fill glass 1/3 full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Appollinaris or Selzer Water.
Figured I should use Rum which was actually from Saint Croix for the Santa Cruz Rum Daisy.
As usual, I find Cruzan Single Barrel to be fairly non-descript in this cocktail.
It’s a very fine Rum, but it doesn’t have enough “oomph” to stand up to this amount of ice, citrus, and sweetener.
Now, an Agricole or Navy Rum Daisy would be something to write home about…
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.