Tract · Cocktails

Sour · Shaken · Historical · complexity 2/5

Santa Cruz Rum Daisy

Sheridan's Santa Cruz Rum Daisy is a shaken rum daisy lengthened with seltzer or Apollinaris water.

sweet · sour · citrus · tropical · refreshing

Served in Large cocktail glass. Ice: Shaved ice.

Family

Variants (5)

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.93)

0.5 lemonlemon juice — juice of half a lemonacid
3.5 dashesgum syrup — Source gives 3 or 4 dashes.base
1 wine-glassSanta Cruz rum base
Soda water — seltzer or Appolinaris waterdilution
2.5 dashescuracao — Curacoamodifier
  1. Shake the syrup, Curacoa, lemon juice, rum, and shaved ice thoroughly.
  2. Strain into a large cocktail glass, fill up with seltzer or Apollinaris water, and serve.

Ice: Shaved ice

This keeps the Santa Cruz rum branch explicit inside the daisy family instead of flattening it into a generic rum template.

Sheridan preserves the daisy's shaken base and then lengths it after straining.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.34) — Lowe 1904

0.5 whole lemonLemon juice (fresh) — lemon juiceacid
0.33 glassice — shaved icebase
1 wine-glassSanta Cruz rum base
Soda water — seltzer or Apollinarisdilution
2 dashOrange curaçao — curacoamodifier
3 dashgum syrup — gum syrupsweetener
  1. Shake the shaved ice, gum syrup, curacoa, lemon juice, and Santa Cruz rum.
  2. Strain into a large cocktail glass and fill with seltzer or Apollinaris water.
  3. Serve.

Ice: Shaved ice

Nose
Light rum sweetness and orange lead the nose.
Palate
This entry matters because it preserves spirit specificity inside the Daisy family instead of flattening all rum service into one generic branch.
Finish
The finish is bright, sparkling, and lightly funky.
Summary
A region-specific rum Daisy from the mature lengthened sour branch.

The Hoffman House Bartender's Guide by Charles S. Mahoney (1905, p.170)

0.5 juice of one-half small lemonlemon juice acid
3 dashesgum syrup — Source says three or four dashes.base
1 wine-glassSanta Cruz rum base
2 dashesMaraschino — Maraschinomodifier
0.33 glassice — shaved iceother
  1. Stir the gum syrup, maraschino, lemon juice, Santa Cruz rum, and shaved ice thoroughly.
  2. Strain into a cocktail glass and serve.

Ice: Shaved ice

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.27)

0.5 small lemonlemon juice — Lemon juiceacid
4 dashgum syrup — Gum syrupbase
1 wine-glassSanta Cruz rum base
2 dashcuracao — Curacoamodifier
0.33 glassice — Shaved iceother
  1. Stir the gum syrup, curacoa, lemon juice, Santa Cruz rum, and shaved ice thoroughly, strain into a cocktail glass, and serve.

Ice: Ice

Bartenders' Manual by Bartenders Association of America (1913, p.40)

0.5 lemonlemon juice — Lemon juiceacid
3.5 dashrum syrup — Rum syrupbase
1 wineglassSanta Cruz rum base
Seltzer water — Seltzer waterdilution
2.5 dashcuracoa — Curacoamodifier
0.13 glassice — Shaved iceother
  1. Shake thoroughly, strain into a large cocktail glass, and fill with seltzer water.

Ice: Shaved ice

See also: Gin Daisy, Whiskey Daisy