White Lion

This drink is one of the 'daisy' family of cocktails, as it contains a fruit syrup, an aromatic liqueur and a fresh fruit garnish. A classic from Jerry Thomas’s 1862 book, he suggests it should be served with a spoon to eat the berries with.


INGREDIENT:

2 parts BACARDÍ SUPERIOR Rum
1/5 part Orange Curaçao
1.5 part raspberry syrup
1 part freshly squeezed lime juice
2 tsp fine white sugar (caster sugar)


METHOD:

Pour all of the ingredients into a mixing glass filled with ice cubes. Then give it a good mix before straining into a glass filled with shaved or crushed ice. Garnish with seasonal berries.