bringing drinks to life

I know I said I wouldn't be posting the recipe for Ago Perrone's amazing drink the Mulata Daisy because I thought it would be a better experience for you all to go down to the Connaught to experience it made by the maestro. Then I was reminded that not everyone reading the blog lives in London... so this is me going back on my word and putting the recipe up for all to see.

The Mulata Daisy is Ago's entry into the Bacardi Legacy Competition and is one of the most amazing drinks I have tried for a long, long time! According to the press release from Bacardi 'The BACARDI Legacy Cocktail Competition challenges the UK’s best bartenders to create the next generation of BACARDI Legacy cocktails; contemporary drinks that share the same elegance and balance as the classics of the golden age, and that will equally stand the test of time.

Agostino Perrone’s creation, the Mulata Daisy, was recognised as one of the 3 Most Promising winners of the 2008 competition. Bacardi are working with all three to promote them over a 10 month period to determine which proves to be the most popular and therefore the Ultimate Winner of the competition to be inaugurated as a BACARDI Legacy Cocktail.

Agostino's presentation of his drink stood out because of the way he captured the essential character of Bacardi Superior rum; his story about how the floral and vanilla notes of the rum combined perfectly with the herbal fennel seeds and sweet chocolate, and about how they brought to mind the image of a Cuban flower girl swaying her hips as she walked down the street with her blooms, encapsulated what Bacardi is all about: happiness and good times, living life with relish.'

I don't know about all that, but I do know that it is one hell of a drink. By all means have a go at making it for yourself, but if you want the full experience (and happen to be in London) then get yourself down to the Connaught and get Ago to whip one up for you himself.

THE MULATA DAISY - created by Ago Perrone for the Bacardi Legacy Competition 2008

40ml Bacardi Superior rum

25ml creme de cacao dark

20ml lime juice

2 barspoons caster sugar

1 1/2 barspoons fennel seeds

10ml Galiano L'Autentico

dust the rim of the most elegant coupe glass you can find with chocolate powder and carefully rinse the glass with Galliano L'Autentico. In a shaker muddle fennel seeds and add remaining ingredients. Shake hard with cubed or cracked ice and fine-strain into the glass.