The Daisy is what you call an ‘old school cocktail’. It’s been around since before even Jerry Thomas had a chance to include his version of one in the legendary The Bartender’s Guide published in 1862. “Professor” Jerry Thomas is often referred to as the “father of American mixology”. And since the resurgence of classic cocktails and interest in American drinks history has grown, his stories and the classic cocktails he featured in his seminal book have been getting more recognition in recent years. Much of this is due to the amazingly researched and meticulously documented cocktail bible, Imbibe, by drinks historian, David Wondrich. If you have any interest in cocktails and American drinks history this is required reading. Put it on your Christmas list, stat!
The formula for the Daisy, according to Jerry Thomas, was a Sour – with a base spirit of whiskey, gin, brandy, or rum, sweetened with an orange cordial, and with the addition of some fizzy water. The orange cordial element was the only thing that differentiated it from a Fizz. Grenadine replaced the orange cordial in later renditions and, according to Wondrich, this fruity, pink-ish drink called the Daisy, eventually evolved into a dudes drink! The presentation might have been one of the reasons the gents gravitated toward this tipple, however. It was often served in a crushed ice filled goblet, mug or julep cup. Manly, right?! While I’ve seen Daisies served up or in a Collins type glass, this is how I prefer it! So, if you have a julep cup or something similar, this is the way to go.
2 oz Gin
1 oz Fresh Meyer Lemon Juice
1/2 oz Limoncello
1/4 oz Cointreau Liqueur
2 Sage Leaves
Muddle one of the sage leaves with the Cointreau and Limoncello at the bottom of a shaker. Pour in the lemon juice and gin, add ice and shake until the outside of the shaker is cold and frosty. Strain into a julep cup filled with crushed ice. Add soda. Garnish with sage leaf.