How to Make the Connaught Bar’s Mulata Daisy

How to Make the Connaught Bar’s Mulata Daisy
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If you want to hear the story of Ago Perrone, Director of Mixology at the Connaught Bar, listen to this episode of Lush Life Podcast.

Mulata Daisy, Connaught Bar, London

Mulata Daisy

Ingredients

  • 40 ml Bacardi Superior Rum
  • 20 ml freshly squeezed lime juice
  • 1 bar spoon caster sugar
  • 1/2 bar spoon fennel seeds
  • 20 ml dark crème de cacao liqueur
  • 10 ml Galliano L’Autentico in the glass
  • Garnish: cacao powder

Instructions

  1. Put all the ingredients into a shaker
  2. Shake all ingredients over ice
  3. Double strain into a champagne coupe glass.
  4. Garnish with cacao powder on the rim

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Made this cocktail?

Take a pic and tag @alushlifemanual on Instagram, Twitter or Facebook. Cheers!


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