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Recipe Detail Page
Daffodil
Spring 2010
Rimming the glass in sugar captures the essence of the white ruffled edge of a daffodil.
Garnish: lemon wedge and super-fine sugar
1 oz Alizé Gold
1 oz white rum
4 oz lemonade (from frozen concentrate is best)
1. Rub the rim of the glass with lemon wedge. Fill a saucer or bowl with sugar. Place glass into sugar with a twisting action until edge is covered with sugar.
2. Pour all ingredients in a cocktail shaker filled with ice. Shake and strain into the rimmed highball glass filled with ice.
