Ago Perrone is one of the world’s greatest bartenders and manages the multi-award winning Connaught in London. Here he shares the story of how he came up with the Mulata Daisy cocktail, a rum drink that has the potential to be a modern classic.

This cocktail was made for the very first Bacardi Legacy cocktail competition. I started on the concept in 2008 and finished in 2010, when I was named winner. I wanted to translate my observations into a liquid story with a combination of ingredients and presentation.

When it comes to creating cocktails, I like to play with ingredients that work in harmony as well as well as give a hint of contrast. The rum is the protagonist, the creme de cacao adds a silky texture and subtle sweet note. The fennel seeds enhance the fragrance and herbaceous notes in the rum, and the Galliano L’Autentico adds a final bouquet of complexity and spiciness that makes the cocktail unique.

The garnish has a very important role, the dark cocoa powder lifts the chocolaty notes, and adds a long dry sensation on the palate to cut the body of the cocktail.

White rum is great in cocktails because it has a fresh note along with sweet and subtle spiciness. This gives you a start, but the real creativity comes with experimentation; with experimentation, you understand how a single ingredient can be utilised, transformed and what sort of texture and flavour you can create. Being open to these ideas is important, but you only can gain a sense of this with time and experience.

THE MULATA DAISY

45ml Bacardi Superior Rum

20ml freshly squeezed lime juice

1 bar spoon caster sugar

1 bar spoon fennel seeds

15ml dark Créme de Cacao liqueur

10ml Galliano

Garnish with a lime and cacao rim