Blue Daydream
The Blue Daydream is admittedly more green than blue, but it’s striking both in presentation and flavor. It’s the creation of Sean Paddock at The Oliver in Kansas City, where it’s served with the brunch menu.
The star ingredient here isn’t a spirit – it’s the citrus-packed magic of oleo saccharum. Paddock’s recipe calls for orange-peel oleo saccharum, but we’ve had great success with our standard house blend of lemon and orange peels.
If you don’t have blue curaçao on hand, you can use orange curaçao (or triple sec, or orange shrubb), with a drop or two of blue food dye added.
Ingredients
- 1½ parts Spiced rum
- ½ part Cognac or Brandy
- ½ part Blue curaçao or Orange curaçao or Shrubb or Triple sec
- 1 part Orange juice
- ½ part Lemon juice
- ½ parts Falernum syrup or Falernum liqueur
- ½ part Oleo saccharum
- 2 dashes Aromatic bitters
Instructions
Shake all ingredients with ice, and strain into an ice-filled snifter, goblet, or tall glass. Garnish with a slice of lemon or orange and serve with a straw.
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- Blue curaçao cocktail: Blue Daydream at Imbibe
Brad Boyd. Google Play Store 
