Dutch East Indies Daisy

Name: Dutch East Indies Daisy
Prep time: 3 min
Total time: 3 min
Yield: 1 drink
Ingredients: 45 ml Batavia Arrack van Oosten; 30 ml Fresh lime juice; 15 ml White crème de cacao; 15 ml Simple syrup (1:1 sugar to water by weight); 2 tsp Food-grade fennel seeds; 1 g Cocoa powder, for garnish

Arrack and lime meet white cocoa liqueur, with fennel seeds briefly shaken into the drink. A cocoa-coated rim extends the chocolate aroma while fine straining removes the seeds and coarse citrus pulp.

Pale golden, slightly cloudy Dutch East Indies Daisy in a coupe with a cocoa-dusted half-rim, no ice.

Active preparation: 3 minutes

Ingredients

45 ml Batavia Arrack van Oosten
30 ml Fresh lime juice
15 ml White crème de cacao
15 ml Simple syrup (1:1 sugar to water by weight)
2 tsp Food-grade fennel seeds
1 g Cocoa powder, for garnish

Instructions

Moisten the outer half-rim of a chilled coupe with a little lime juice and dust with cocoa powder.
Add arrack, measured lime juice, cocoa liqueur, syrup and fennel seeds to a shaker with cubed ice.
Shake firmly until cold, then fine-strain into the prepared glass to remove the seeds.