Daisy Buchanan No. 2
Ingredients
- 3⁄4 oz Caribbean blended rum aged 6-10 years
- 3⁄4 oz Fernet Branca liqueur
- 3⁄4 oz Lime juice
- 1⁄2 oz Dark crème de cacao liqueur
- 2⁄3 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 4 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in an Urban Bar Gold Rim Alto Coupe 18cl
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist and ground nutmeg.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
- Dust with freshly grated nutmeg.
Nutrition:
One serving of Daisy Buchanan No. 2 contains 171 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe created in 2019 by Jeremy Vanaman at Mott St in Chicago, Illinois.
Review:
I've tried this recipe with both white and dark crème de cacao, and I prefer it with the heavier chocolatey notes the dark version brings to this herbal fernet and lime cocktail.
