Daisy De Santiago

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                                       Daisy De Santiago

The name of this cocktail is so beautiful and seems the perfect one for an April spring cocktail. This classic comes from Cuba, as do many rum cocktails. It was discovered by Charles H. Baker Jr., a food writer, and world traveler, and in his words “it is a lovely thing, indeed”.  The Daisy de Santiago is essentially a twist on a Daiquiri, with the addition of Yellow Chartreuse. Chartreuse is an herbal liqueur made by the Carthusian Monks from a secret recipe dating back to 1737. It comes in both Green and Yellow and is one of the most prized liqueurs in the world. The Green is higher proof, and the Yellow sits at 40 ABV and therefore is a bit lighter and easier to use in cocktails. If you have not had either, please go out and buy them, they are incredibly special and made of over 100 herbs, plants, and flowers. The Daisy de Santiago first appeared in The Gentleman’s Companion (circa 1939) but also is written about in Martin Cate’s Smuggler’s Cove.  It is a pre-prohibition-era cocktail and was likely made originally with Bacardi.   As with many classics, you can play around a lot with the measurements, to fine-tune it and make it unique to your own bar.   I have included a few different recipes below, including my own version.  

Smuggler’s Cove Daisy de Santiago Recipe 

  • 1.5 oz. Light Aged Rum
  • .5 oz. Yellow Chartreuse
  • 1.5 teaspoon Demerara Syrup
  • 1 oz. Fresh Lime Juice
  • 1 oz. Seltzer

Add all ingredients to a cocktail shaker.  Add ice, shake and strain into an old-fashioned glass filled with crushed ice.  Garnish as you wish.  

My Version 

  • 2 oz. Appleton Estate Signature Blend
  • 1 oz. Fresh Lemon Juice
  • .5 oz. Demerara Syrup
  • .5 oz. Yellow Chartreuse

Add all ingredients to a cocktail shaker.  Add ice, shake and strain into a coupe glass.  Garnish with a lemon twist and a basil or mint sprig.  I don’t see the need personally for the seltzer. I find that it dilutes the drink too much.   I also really prefer this drink straight up vs. on crushed ice.  The rum comes through much more and the Yellow Chartreuse is bright and herbal.  

Demerara Syrup:  In a saucepan add 2 cups of Demerara sugar and 2 cups of water over medium heat.  Stir until sugar is dissolved.  Remove from heat and refrigerate for up to one week.  

Cris