The Savoy Daisy
"Erik Lorincz, head bartender at The Savoy hotel in London, updates the classic Daisy cocktail. Instead of using white sugar as a sweetener, he opts for muscovado, an unrefined brown sugar with a very moist texture and a strong molasses flavor...."
INGREDIENTS
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Ice
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2 ounces ruby port
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1/4 ounce Bacardi 8-year aged rum
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1 ounce Diplomatico Reserva Exclusiva rum
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2 tablespoons freshly squeezed lemon juice
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1/2 teaspoon muscovado sugar
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1/2 tablespoon grenadine
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1 orange twist
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