Pan Daisy

Cory Fitzsimmons | New York

There are only a select number of gin cocktails in the tiki canon, but the Pan Daisy could be the next inductee. It’s essentially a gin daisy tiki-fied by the addition of Don’s Mix, Don the Beachcomber’s brilliant pairing of cinnamon syrup and grapefruit juice. The splash of aquavit pushes forward subtle spices that make this refreshing drink “equal parts crushable and curious” according to the New York– based Fitzsimmons.


Serving: 1

  • 1 1/2 parts Plymouth Gin
  • 3/4 part grapefruit juice
  • 1/2 part cinnamon syrup (see Editor's Note)
  • 1/4 part aquavit
  • 1/4 part Cointreau

Garnish: grapefruit twist, shaved nutmeg

  1. Combine the liquid ingredients in a cocktail shaker filled with ice and shake vigorously.
  2. Double-strain into a rocks glass over ice.
  3. Garnish with the grapefruit twist and grated nutmeg.
Editor's Note

Cinnamon Syrup:
1 part sugar
1 part water
1 cinnamon stick

In a small saucepan over medium-high heat, mix together the sugar and water and bring to a boil, stirring occasionally, until the sugar has dissolved. Lower the heat and add the cinnamon stick to the syrup. Cover the pan and simmer for 10 to 15 minutes. Remove the cinnamon stick and discard. Store in an airtight container in the refrigerator for up to 2 weeks.