Cocktailly

Mulata Daisy

Perrone’s fennel-cacao daisy: white rum, dark crème de cacao, Galliano and lime, seeds muddled, coupe.

Open in Cocktailly

Full app: recipe, bar, and collections.

Ingredients

• White rum — 50 ml
• Dark crème de cacao — 20 ml
• Galliano — 10 ml
• Lime juice — 22 ml
• Sugar — 1 barspoon
• Fennel seeds — 1 barspoon
• Lime — 1 wheel

Preparation

1. Muddle fennel seeds with the sugar in a shaker.
2. Add white rum, dark crème de cacao, Galliano, lime juice and ice.
3. Shake hard and fine-strain into a chilled coupe.
4. Garnish with a lime wheel.

This material is informational and cultural, intended for adults 18+, and is not alcohol advertising.

Cocktailly · Privacy