Based upon various recipes for a Daisey, this using Sazerac Rye Whiskey (I
love that stuff).
Wildflower.
35ml Sazerac Rye Whiskey,
15ml Creme de Abricot,
10ml Fresh Lemon Juice,
5ml Demerara Sugar Syrup,
6 Fresh Raspberries.
Muddle the Raspberries and Syrup in one half of a cocktail shaker, though not
too hard as you do not want to burst the seeds of the berries (this adds a
bitterness to the drink); Add the remaining ingredients along with plenty of
ice cubes; Shake and then fine-strain, through a tea-strainer, into a chilled
cocktail glass; Garnish with a lemon twist.
Cheers!
George
http://www.youtube.com/thinkingbartender
"The secret to creativity is knowing how to hide your sources."
- Albert Einstein.