

> 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.
In order to be related to the Daisy family, doesn't this need to have some
sort of triple sec or orange curacao in it?
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