About the Daisy de Santiago cocktail

The Daisy de Santiago is a light and elegant Cuban cocktail that dates back to the early 20th century, often credited to legendary bartender Charles H. Baker who documented it in The Gentleman’s Companion (1939).

It’s a refreshing rum-based drink that combines lime, sugar, and a splash of yellow Chartreuse — a rare French herbal liqueur — topped with soda water.

This bright, citrusy highball with a subtle herbal backbone was a favorite in Havana’s golden cocktail era.

While not as well-known as the Mojito or Daiquiri, it’s a hidden gem for those who love balanced, refreshing rum drinks.

What Makes the Daisy de Santiago Cocktail Special

The Daisy de Santiago shines because it’s a “daisy” style drink — a classic cocktail template that combines spirit, citrus, and sweetener, often lengthened with soda water.

What makes this version unique is the float of yellow Chartreuse, which adds a whisper of complex herbs and spice to an otherwise crisp, lime-forward base.

This touch of sophistication sets it apart from simpler rum highballs.

Spirit Swaps and Food Pairings

The classic recipe uses light Cuban rum, but you can experiment:

• Try an aged rum for added depth and richness.

• Use a floral gin base instead of rum for an herbaceous twist.

• Swap yellow Chartreuse with green Chartreuse for a bolder, sharper herbal edge.

When it comes to food pairings, the Daisy de Santiago’s citrusy profile makes it a great partner for seafood (grilled shrimp, ceviche, fried calamari), light salads, and Cuban classics like ropa vieja or empanadas.

Why the Daisy de Santiago Deserves a Comeback

Though less famous than its Cuban cousins, the Daisy de Santiago is worth rediscovering.

Its refreshing fizz, elegant balance, and subtle herbal finish make it a cocktail that feels both timeless and modern.

It’s the kind of drink that fits just as well at a rooftop party as it did in the Havana bars of the 1930s.