Daisy de Santiago

Martin Cate

Smuggler's Cove, San Francisco

"A 'lovely thing, indeed' and one of food and cocktail writer Charles H. Baker's favorite drinks from his travels through Cuba." This Prohibition-era recipe has been adapted by Smuggler’s Cove.

Reprinted with permission from Smuggler’s Cove: Exotic Cocktails, Rum, and the Cult of Tiki by Martin Cate with Rebecca Cate, copyright © 2016. Published by Ten Speed Press, an imprint of Penguin Random House LLC.


Smuggler’s Cove Demerara Syrup (makes 4 cups): 
2 cups water 
1 cup demerara sugar 
3 cups granulated sugar 

Daisy de Santiago:
1 1/2 ounces blended lightly aged rum (e.g. Plantation 3 Star, El Dorado 3 Year, or Denizen)
1 ounce fresh lime juice
1 ounce seltzer  
1/2 ounce Yellow Chartreuse 
1 1/2 teaspoon Smuggler’s Cove Demerara Syrup
Mint sprig for garnish


Make the demarara syrup: bring the water to a boil in a saucepan over high heat. Add the demerara sugar and stir vigorously with a whisk (or use an immersion blender) until the sugar is dissolved, about 1 minute (the water should become clear such that you can see the bottom of the pot). Add the granulated sugar and stir vigorously until dissolved, about 1 minute. Immediately remove from the heat and let cool. Store in a lidded bottle or other sealed container in the refrigerator. The syrup will keep, refrigerated, for several weeks. 

Make the cocktail: add all the ingredients to a cocktail shaker. Add cracked or cubed ice. Shake and strain into a double old-fashioned glass filled with crushed ice. Top with the mint sprig garnish.


1 cocktail