Mulata Daisy
Ingredients
- 1 barspoon Fennel seeds
- 1 barspoon Powdered sugar (white sugar ground in mortar and pestle) or use 5ml of 2:1 sugar syrup per spoon
- 2⁄3 oz Lime juice
- 1 2⁄3 oz Bacardi Carta Blanca Superior White Rum
- 1⁄3 oz Galliano L'Autentico liqueur
- 1⁄2 oz Dark crème de cacao liqueur
Method
Glassware:
Serve in a Coupe glass
Method:
MUDDLE fennel seeds in the base of shaker. Add lime juice and powdered sugar and stir until sugar is dissolved. Add other ingredients, SHAKE with ice and fine strain into chilled glass.
History:
Created in 2008 by Ago Perrone at The Connaught, London, England. This drink, which is named after the classic Cuban Mulata Daiquiri, won the 2009 Bacardi Legacy.
Review:
Delicately spiced and subtly chocolaty.
