Simone Goldberg, Narcissa | New York

Simone Goldberg’s winter daiquiri layers bourbon with bitter Aperol, fresh lemon juice, spicy Ancho Reyes and aromatic sage. “Kind of a Boulevardier meets an herbal Mai Tai,” she says—or just Christmas on the beach.


Serving: 1

  • 1 1/2 ounces bourbon, preferably Buffalo Trace
  • 3/4 ounce lemon juice
  • 3/4 ounce Ancho Reyes
  • 1/2 ounce Aperol
  • 1/4 ounce demerara syrup (1:1, sugar:water)
  • 2 dashes Angostura bitters
  • 2 pineapple chunks, muddled
  • 1 sage leaf, muddled

Garnish: sage leaf

  1. Add the pineapple chunks and sage leaf to a mixing tin and muddle.
  2. Add remaining ingredients to the tin and shake.
  3. Fine strain into a coupe glass and garnish with a sage leaf.

Tagged: Ancho Reyes, Aperol