A daisy with Yellow chartreuse that results in a mellow, slightly herbal cocktail. This cocktail's name is lovely and perfect for a June summer drink. It originates from Cuba, where many rum cocktails come from.
It was discovered by Charles H. Baker Jr., a food writer and world traveler, who described it as "a lovely thing, indeed." The Daisy de Santiago is a twist on a Daiquiri that includes Yellow Chartreuse, an herbal liqueur made by Carthusian Monks from a secret recipe dating back to 1737. It comes in Green and Yellow, with Yellow being lighter and easier to use in cocktails. If you have yet to try either, they are worth purchasing as they are made of over 100 herbs, plants, and flowers.
Daisy de Santiago first appeared in The Gentleman's Companion (circa 1939) and is also mentioned in Martin Cate's Smuggler's Cove. This pre-prohibition-era cocktail was likely made initially with Bacardi.
The history of cocktails is intertwined with the bartenders who created them and the famous connoisseurs who enjoyed them. One such example is Ernest Hemingway, who had a drinking companion, Charles H. Baker Jr. Baker was a well-traveled American bartender and chef known for his culinary creations inspired by his travels.
One of his famous creations is the Daisy de Santiago, a modification of the Daiquiri, topped with soda water and enhanced with liqueur. Hemingway, known for his love of Daiquiris, also enjoyed Daisy’s de Santiago with Baker. The cocktail combines lime, rum, soda, and French liqueur Chartreuse. Baker considered it a tribute to the founder of Bacardi Group, Facundo Bacardi. To enjoy the cocktail, it is recommended to use yellow Chartreuse, as the green one would overpower the drink. Chartreuse performs well with lime, as seen in classic cocktails like The Last Word.
Ingredients
2 oz. Light Aged Rum
.5 oz. Yellow Chartreuse
1.5 teaspoon Simple Syrup
1 oz. Fresh Lime Juice
1 oz. Club Soda
Directions:
Place your glass in the freezer to chill.
Add rum, lime juice, and mint syrup to a shaker with 3-4 ice cubes.
Shake vigorously for 10-15 seconds.
Strain into a Collins glass or coupe glass filled with crushed ice. Drizzle the yellow Chartreuse over top of the cocktail.
Garnish with a generous mint sprig and lime wheel. Enjoy!