Whiskey Daisy Cocktail

The Daisy Cocktail is a much maligned and misunderstood drink classification. Is it a Sour? Isn’t it a Fix? Perhaps it’s a Collins of sorts or a Fizz? Whatever the case may be, a Daisy Cocktail can be made of gin, brandy, rum or whiskey, generally with lemon juice, a sweetening agent and a touch of fizz.

David Wondrich is his wonderful book Imbibe! informs us that a Daisy Cocktail recipe first appears in a 1876 supplement to Jerry Thomas’s book where it is referred to as a sour that has been ‘fizzed’ and has the addition of a few dashes of orange cordial.

Over time all sorts of cordials, syrups and liqueurs became popular additions to a Daisy including orgeat, grenadine, maraschino and Harry Johnson’s favourite; Yellow Chartreuse. The Daisy could even be served up which leads Wondrich to consider whether mentions of ‘Tequila Daisies’ (still made with orange cordial or liqueur) in the 1930s may have even been the early margaritas.

Whiskey Daisy

The Daisy Cocktail is a much maligned and misunderstood drink classification. Is it a Sour? Isn’t it a Fix? Perhaps it’s a Collins of sorts or a Fizz? Whatever the case may be, a Daisy can be made of gin, brandy, rum or whiskey, generally with lemon juice, a sweetening agent and a touch of fizz.

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  • 1.5 tsp sugar
  • 10 ml lemon juice
  • 5 ml lime juice
  • 1 dash soda water
  • 60 ml whiskey (with an ‘e’)
  • 15 ml Yellow Chartreuse
  1. Add sugar and juices to a mixing glass.
  2. Dissolve sugar with the skilful manipulation of a spoon, add your liquor, add ice and shake briskly.
  3. Strain into a fancy glass filled with cracked ice.
  4. Top with soda and garnish with fruits of the season.

(adapted from Harry Johnson’s New and Improved Bartender’s Manual 1882)

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