Friday, February 24, 2017

daisy royale

1 oz Pierre Ferrand 1840 Cognac (Camus VS)
1/2 oz Plantation Original Dark Rum
1/2 oz Lemon Juice
1/4 oz Yellow Chartreuse
1/4 oz Pineapple Gum Syrup (Pineapple Syrup)
2 dash Angostura Bitters

Shake with ice and strain into a cocktail coupe with 1 oz dry sparkling wine (Willm Blanc de Blancs). I added a lemon twist to the recipe.
Two Fridays ago, I reached for the Canon Cocktail Book for my post-work refreshment where I was lured in by their Daisy Royale. Once prepared, it proffered a lemon oil and clove aroma. Next, lemon, wine, and caramel notes were enlivened with by the bubbles on the sip, and the swallow began with brandy and rum flavors and ended with herbal-fruity, allspice, and clove elements.

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