daisy de santiago

2 oz Bully Boy Rum
3/4 oz Lime Juice
3/4 oz Simple Syrup

Shake with ice and strain into a rocks glass filled with crushed ice. Float 1/4 oz Yellow Chartreuse, garnish with mint, and add a straw.

For Repeal Night two weeks ago, I chose the Hawthorne's Farewell to Bathtub Gin event over the other tempting 79th anniversary celebrations going on across town. One of the drinks on the menu of Prohibition-era libations was the Daisy de Santiago; the drink also appears on the new version of Anvil's 100 Drink list so I knew that I had to try it that night. Bartender Katie Emmerson, who was manning the bar in the side room, mentioned that she chose this drink for the menu as she wanted something on crushed ice to serve. The recipe can be traced back to Charles Baker's Jigger, Beaker, & Glass where he had it in Cuba at the old Bacardi Distillery bar; he went so far as to declare that the Daisy de Santiago and the classic Daiquiri were the two best Bacardi drinks that he had ever tried. The recipe that Baker presented is similar save for a switch of the Yellow Chartreuse and simple syrup proportions and an addition of a squirt of soda water.
The mint garnish contributed greatly to the Daisy de Santiago's aroma; at first I figured it would also be joined by the Yellow Chartreuse, but the sugar-dense liqueur probably sank instead of floated. The lime filled the sip as one would expect in a Daiquiri-like drink, and the swallow was all about the robust rum flavors that later gained herbal notes from the Yellow Chartreuse.