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This New Pal recipe comes from the Absinthe Brasserie & Bar in San Francisco. Their New Pal employs a couple of old skool additions like a dash of Herbsaint (we’ve used absinthe) and Peychuad’s bitters. Like the Boulevardier, Hollinger and Schwartz have favoured sweet vermouth over dry, but opted for a straight rye whiskey as opposed to Canadian. Adding a dash of absinthe to a cocktail is a decidedly 19th century trait but the New Pal refreshes MacElhone’s recipe by citing resurging popular ingredients (at least amongst bartenders) namely the rye whiskey component.
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.
The Knickerbocker recipe begins in Boston appearing in drinks lists and newspapers around the 1850s.…