Santa Cruz Rum Daisy

First appearing in the 1862 edition of the Bartender’s Guide by Jerry Thomas, the “Daisy” is a sour of sorts embellished with Maraschino liqueur and a splash of soda water.  The term Santa Cruz refers to a style of Virgin Island rum that was lighter than Jamaican rum but not quite as light as white rum. Today this best translates to well-bred gold rum, such as Mt Gay from Barbados. The Santa Cruz Rum Daisy is a great summer cocktail, perfect for taking the edge off those days of tropical heat ahead.  

Santa Cruz Rum Daisy

In a shaker glass filled with cracked ice add:

• 2 Ounces Gold Rum (we used Mt. Gay)
• 3/4 Ounce Fresh Squeezed Lemon Juice
• 1 Dash* Simple Syrup (adjust to taste)
• 3 Dashes* Luxardo Maraschino Liqueur

Shake till painfully cold, and then strain into a chilled cocktail glass.  Top with 1 ½ ounces of soda water.  No garnish was offered in the original recipe but a lemon twist or wedge would suffice.  

*The term “dash” is a vague measure that is approximately 1/8 of a teaspoon. We suggest tinkering with the measures until you have the cocktail tailored to your own taste.