by FredoFrom Bombay back to Cuba, this time to the eastern city of Santiago de Cuba, for Charles H. Baker, Jr.'s DAISY de SANTIAGO which the world traveling journalist characterized as,"..a lovely thing introduced to us through the gracious offices of the late Facuno Bacardi, of lamented memory."
Baker goes on to laud the Bacardi people, crediting them with the "immortal" Daiquiri and going on about the free booze at their tasting location in Havana. I can't really imagine Mr. Baker or his entourage ever really had to pay for liquor, whether that be in the Pearl of the Antilles or elsewhere in their travels.
Though Bacardi, specifically Carta de Oro is clearly Baker's first choice for most rum drinks, I did not have any at the home bar. So I substituted Serralles Don Q Gold from Puerto Rico, which was given to me at Tales of the Cocktail in New Orleans by the distiller. The recipe:
DAISY de SANTIAGO
1 1/2 jiggers of Rum
The strained juice of 1 green lime
1 - 1 1/2 tsp of bar syrup (I used simple syrup rather than gum)
1/2 jigger of yellow Chartreuse (float)
Splash of club soda
Fill big thin goblet to the brim with shaved ice (I used a chilled high ball glass). In a bar glass, add the Rum, lime, syrup, stir well and pour over the ice into the glass, stir once more, garnish with mint and fresh fruit (I skipped the fruit), and float the yellow Chartreuse. A splash of club soda "adds a sparkle."
The Daisy is reminiscent of the Daiquiri, yet is sweet and fizzy. Slightly tart at the beginning thanks to the lime, as Baker points out, the yellow Chartreuse sweetens up the drink. The splash of soda adds effervescence to an already refreshing cocktail.Salud!
Where to get a DAISY de SANTAIGO? Try The Varnish in Los Angeles, California.
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