boston daisy

1 1/2 oz Espolon Blanco Tequila
1/4 oz Patron Citronage Orange Liqueur
1/4 oz Yellow Chartreuse
3/4 oz Lemon Juice
1 oz Ginger Syrup (*)
1/2 oz Demerara Syrup (*)

The whole mix was diluted by ice melt to chill (with additional water added to a total of 2-3 oz water) and then carbonated for draft dispense. It was dispensed into a Highball glass with ice cubes (some with flowers frozen inside) and a straw.
(*) Perhaps shaking the first 4 ingredients with ice and straining into a Collins glass with 3 oz of ginger beer would work similarly. Here, the ginger beer would be substituting for the ginger syrup, demerara syrup, some of the water, and the carbonation.
Two Wednesdays ago, I was invited to attend OFFSITE's Party Like it's Not Your Party; the event was celebrating the launch of their beverage catering services and they showcased shaken, stirred, bottled, and draft cocktails at their two bars. One of the drinks was the Boston Daisy created by Melinda Johnson-Maddox and served on draft. Before even getting to the tasting notes, having some of the ice cubes containing edible flowers was a great touch as a harbinger of Spring. After tasting with the eyes, the nose offered a lot of tequila notes and the sip shared a carbonated lemon and orange combination. Next, the swallow was all about the tequila and ginger flavors akin to a Tequila Buck.