Silver Daisy (Sparkling Rum Cocktail) Recipe

By
Maggie Hoffman
Maggie Hoffman is a contributing writer at Serious Eats.
Maggie Hoffman
Maggie Hoffman is a writer and editor focusing on cocktails and food. She was the managing editor for Serious Eats until 2016 and is the digital director for Epicurious.
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Updated Aug. 29, 2018
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Vicky Wasik

The French 75 goes a little tiki in this rum-based rendition, from Jesse Cyr of Rob Roy in Seattle. Instead of the classic lemon, this version incorporates lime and a little orange curaçao. The drink is festively fizzy, fruity, and tart, with an underlying vanilla flavor thanks to the rum.

Recipe Facts

Active: 2 mins
Total: 2 mins
Serves: 1 serving

Rate & Comment

Ingredients

  • 1/4 ounce (7ml) 2:1 simple syrup (see note)
  • 3/4 ounce (22ml) fresh juice from 1 or 2 limes
  • 1/2 ounce (15ml) orange curaçao
  • 1 1/2 ounces (45ml) lightly aged rum, such as El Dorado 5-Year
  • 2 dashes Angostura bitters
  • 2 ounces (60ml) chilled dry sparkling wine

Directions

  1. Add simple syrup, lime juice, curaçao, rum, and Angostura to a cocktail shaker and fill with ice. Shake until well chilled, about 12 seconds. Strain into a Champagne flute and top with sparkling wine.

Special equipment

Cocktail shaker and strainer

Notes

To make 2:1 simple syrup, combine 1 cup sugar with 1/2 cup water in a small saucepan and heat over medium heat, stirring constantly, until sugar is dissolved. Cool before using. Simple syrup will keep in a sealed container in the refrigerator for up to 5 days.

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