1/2 oz Creme de Cacao (Marie Brizard)
3/4 oz Lime Juice
3/4 oz Pineapple Juice
1/2 oz Falernum
1 dash Angostura Bitters
Shake with ice and strain into a cocktail glass. Garnish with grated nutmeg.
quality versus quantity does not have to be a winner-take-all proposition.
Double DaisySince both of these drinks are classic Daisies, I went with the term Double Daisy which made me think about flowers in our garden that have double the number of petals or those few that were Siamese in nature. Once mixed, the Double Daisy offered a tequila aroma. When sampled from the unrimmed portion, the sip was citrussy with the lime being the strongest; next, the swallow had a mix of brandy and tequila notes with an orange finish. On trying the libation with the sugared rim, the lemon and brandy flavors were more pronounced. Lastly, drinking from the salted region diminished the lime's bitter notes such that it came across more lemon-like; in addition, the mineral aspect accented the tequila in the Daisy. So instead of giving drinkers a simple binary option of how to enjoy the drink like Don Lee recommended, the trinary option gave a much broader and complex way to bring out different aspects and balances out of the drink.
• 3/4 oz Brandy (Foret)
• 3/4 oz Tequila (Espolon Blanco)
• 3/4 oz Triple Sec (Cointreau)
• 3/8 oz Lemon Juice
• 3/8 oz Lime Juice
Shake with ice and strain into a cocktail glass partially sugar rimmed, partially salt rimmed, and partially unrimmed.