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 Message 18841 of 20656 in Recipe Exchange
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Subject: Re: New: Wildflower.
From: freelivin91
Posted: Sun Jun 1. 2008, 07:52 UTC
Followup to: "New: Wildflower."  by Thinking Bartender  (Wed May 28. 2008, 15:51 UTC)
> 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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