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Mulata Daisy

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Shake White Rum, Crème de Cacao, Lime Juice, Sugar with ice. Strain into a coupe.

The Mulata Daisy won the 2008 Bacardi Legacy Competition and became the signature cocktail of Agostino Perrone at the Connaught Hotel in London. This drink was inspired by the vision of a Cuban flower seller moving gracefully along the streets.

Method
Shaken
Glass
coupe
Difficulty
Hard
Flavor Profile
Creamy
Herbal
Sour
Sweet
Tropical

Ingredients

Servings:
1
Your bar: 0/6
Sugar
2 tsp
White Rum
41 ml
Fennel Seeds
1 1⁄2 tsp
Lime Juice
20 ml
Galliano
1 rinse
Crème de Cacao
26 ml
🌱 Vegan🌾 Gluten-free

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Instructions

  1. Muddle together fennel seeds, lime, and sugar.
  2. Shake the mixture well.
  3. Strain into a chilled coupe glass that has been rimmed with cocoa powder and rinsed with Galliano.

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