Mulata Daisy

1 3⁄8 oz Light rum
7⁄8 oz Crème de Cacao
2⁄3 oz Lime juice
2 bsp Sugar
1 1⁄2 bsp Fennel seeds
1 rinse Galliano
Instructions

Muddle fennel seeds with lime and sugar, shake, strain, straight up, coupe (cocoa power rim, rinsed with Galliano).

Notes

Rinse in original recipe calls for 10 ml of Galliano L'Autentico.

History

Winner of the 2008 Bacardi Legacy Competition and the signature cocktail of Agostino Perrone (Connaught Hotel bar, London). The Mulata Daisy was designed to evoke the image of a Cuban flower girl swaying her hips as she walked down the street.

Cocktail summary
Created by
Agostino Perrone
Year
2008
Is an
authentic recipe
Reference

Imbibe.com (http://goo.gl/tTnO0)

Curator
Not yet rated
Average
3.5 stars
(6 ratings)
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From other users
  • I didn't find the anise flavors strong enough to balance the others as written. Perhaps my fennel seeds were too old. I ended up adding some Peychauds and then a ds of Absinthe to get it there. With the extra juice a 4.
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