Death & Co bartender Joaquín Simó calls the Daisy Buchanan his “summertime Manhattan” and we couldn’t agree more. Featuring a chamomile-infused rye base, the cocktail gets its sweetness from Aperol and yellow Chartreuse rather than from vermouth, which in this variation adds some balance to the liqueur pairing. The Daisy Buchanan is certainly one of the most accessible sippers we’ve featured.
What you need
- 2 oz. chamomile-infused rye
- 0.75 oz. dry vermouth
- 0.5 oz. Aperol
- 0.25 oz. Yellow Chartreuse
How it’s made
Add all ingredients to a mixing glass with ice. Stir for approximately 30 rotations, then strain into a coupe. No garnish.
To infuse chamomile in your rye, add approximately 1 tsp. of loose chamomile tea for every 3 oz. of rye you want to infuse (or 1/4 cup for a full litre). Let stand for 2 hours, and then strain through cheesecloth.