Electric Daisy Cocktail


Photo by Jon Estrada

Photo by Jon Estrada

Rose. Rabbit. Lie. mixologist Marshall Altier’s menu strikes a fine balance between twisted classics and richly storied originals—and his latest creation does not disappoint. In honor of the untz-fest that is EDC, Altier created the Electric Daisy, a coy ode to the classic Daisy de Santiago (rum, lime, sugar, seltzer and a Chartreuse float). Altier’s nod features Denizen rum (Altier is a partner); exotic, Caribbean-inspired Velvet Falernum; Demerara sugar and lime juice. But what turns on the Electric Daisy’s current is a float of louched absinthe. Try it in the Music Room—natch—from June 18-21. 

The Electric Daisy

As served in the Music Room at Rose. Rabbit. Lie., June 18–21, $16

In a cocktail shaker, combine 1½ ounces Denizen Rum, ¾ ounce lime juice, ½ ounce John D Taylor’s Velvet Falernum and 1 teaspoon 2:1 ratio Demerara sugar syrup. Add ice, cover and shake. In a mixing glass, pour 1 ounce Pernod absinthe. Add ice and stir until it is chilled and louched (turned milky white). Strain the shaker over a single large ice cube in a rocks glass. Gently float the chilled absinthe onto the surface of the cocktail using the back of a bar spoon.





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