This sparkling daisy was inspired by a recent trip to the Antillean paradise of Curaçao. You may remember curaçao best as the ultramarine elixir underpinning the tiki drinks you sipped in the 1970s (Blue Hawaiian, anyone?), but the liqueur has a deeper history. Curaçao did gain fame as an ingredient in ’70s drinks –1870s, that is – like the Martinez. Back then, islanders were content with blue sea and blue sky, so the liqueur was clear. By stirring a couple of ingredients from the Martinez into a classic rum daisy (traditionally a blend of rum, lemon, sugar, and fizzy water), I’ve built a crisp Caribbean refresher with just the right amount of island warmth. Grass skirt completely optional.

• 2 oz white rum
• 3/4 oz curaçao liqueur
• 1/2 oz fresh lemon juice
• 1 dash Regan’s Orange Bitters No. 6
• 1 oz chilled prosecco or other sparkling wine
• 1 rum-soaked cherry

Shake the rum, curaçao liqueur, lemon juice and bitters in a cocktail shaker and strain into a champagne coupe or cocktail glass. Add the sparkling wine and garnish with the cherry.

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C. Mason Stearns is one of Canada’s foremost mixologists. You can reach him at cstearns@enroutemag.net.