Friday, January 24, 2020

daisy buchanan

3/4 oz Aged Rum (Flor de Caña Añejo Oro)
3/4 oz Fernet Branca
3/4 oz Lime Juice
1/2 oz Crème de Cacao (Tempus Fugit)
1 Egg White

Shake once without ice and once with ice, strain into a cocktail coupe, and garnish with lemon oil from a twist and freshly grated nutmeg.
For the cocktail hour on Friday night two weeks prior, I decided to make the Daisy Buchanan that I spotted in Imbibe Magazine. This egg white Rum Sour had elements of Fernet Daiquiris like the Tiger Balm as well as the delightful Fernet-cacao duo that I tinkered with in my Fernet Alexander. Once prepared, this tribute to a character in The Great Gatsby welcomed the nose with lemon, woody spice, and minty menthol aromas. Next, a creamy lime and caramel sip was made jealous by rum, chocolate, and mint flavors on the swallow and a lime and menthol finish.

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