posted by admin on Dec 9
Well folks, it’s been about 6 months since the last CocktailJen post, and it’s about time to get back to drinking. In the meantime, I finished a half-Ironman, moved back to suburbia from San Francisco, and got a dog. Expect to see more fur in the pictures. If not the dog himself, odds are there will be a hair or two stuck to the rim of my glass. Such is my current life.
Anyway, after considering ditching the rum section to move on to more interesting spirits, I instead decided to stick it out and see this thing to the end.
Therefore, the next recipe is the Rum Daisy. Sadly, it’s not anything new. Basically it’s a daiquiri/sour variant. For spice it’s served in a julep cup. I no longer have my metal cups, so a glass mug will have to do.
My homemade grenadine didn’t seem all that fresh, so I may be misjudging this drink. (Immediately afterwards I poured it out and then later made a new batch.) But it’s sour, sweet, and otherwise unremarkable.
Rum Daisy
.5 oz lemon juice
.5 tsp simple syrup
1 tsp grenadine (homemade and over-the-hill)
2 oz light rum (Bacardi Superior)
Shake with ice and strain into a chilled stein or metal cup. Add one large ice cube and garnish with fruit.
Source: We’re back! With a Rum Daisy
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