Think of this drink as a rum-based gimlet or an herbal daiquiri. It delivers a little less pucker than the gimlet, and the dab of Chartreuse gives the drink a gentle vegetal lift that makes beautiful music with the mint garnish. The sweetness of the rum and simple syrup keep the lime in its happy place.

Not gonna lie: I often double the recipe and serve it in a Collins glass as shown in this photo.

Per the recipe, which I found in Imbibe magazine several years ago, this is served straight up and (enjoyed indoors) held its temperature well enough to enjoy throughout. In fact, as it warmed a little, the Chartreuse and mint flavors were more noticeable in a good way. But in the heat of summer and serving outdoors, I’d do the recipe as shown below (not doubled) and serve it over clear ice so it doesn’t warm too much.

DAISY DE SANTIAGO
2 oz Probitas or Diplomatico Planas rum
¼ oz Yellow Chartreuse
1 oz Freshly squeezed lime juice
½ oz Liber gum syrup or 2:1 simple syrup
½ oz Fee Foam to give it that lovely, foamy head

Combine ingredients in a shaker with ice and shake vigorously until painfully cold. Strain into a Martini glass, coupe, or tumbler, and garnish with a sprig of mint. Again, a double fits perfectly and looks beautiful in a classic Collins glass.