Daisy Recipes

A daisy cocktail is a traditional long drink consisting of a base spirit, lemon juice, and usually either grenadine, raspberry syrup, sugar, or gum syrup. Often, chartreuse is floated on top as well, and soda water is sometimes included.

Recipes

You might think grenadine and whiskey, however as early as the late 1800's daisies were referred as "a sour with a cordial on top".  

The coursing calendar for the spring season Page 174 in 1872 describes the daisy as "cherry brandy"

Punch - Page 101 1887 When speaking of the Daisy "Pullee's hospitality has taken the form of grenadines, chartreuses, and "sherry-gobblers"

This drink is listed as a brandy daisy in Harry Johnsons New and Improved Bartender's Guide in 1888.

This drink is also listed as a Brandy Daisy in Modern American Drinks by George Kappeler in 1900.

The Flowing Bowl by William Schmidt 1891

"It is made the same as a whiskey sour; only put a dash of cordial on top, such as chartreuse or curacao.

whiskey sour - a goblet with the juice of lemon or lime at the bottom a squirt of seltzer a little sugar; mix this; 2/3 full of ice, a drink of whiskey; mix this well. strain, and serve."

Although this is not what is known to be an original sour, however it resembles a fizz. This drink today is believed to have "grenadine" as the cordial on top; However Chartreuse and particularly the yellow type, is much more prevalent in early recipes.

This drink dates between 1870 - 1880 and contained atleast these ingredients:

Shake These:

Brandy

Juice of one Lemon

Simple Syrup (Sugar and Water)

Strain into this:

Large Bar Glass Filled with Fine Ice

Top with Seltzer (Club Soda)

Layer 1/2 ounce Yellow Chartreuse On Top

"Scientific Bar-Keeping," by Joseph W. Gibson, 1884

Brandy Daisy - 3 or 4 dashes gum syrup; 2 or 3 orange cordial; the juice of half a lemon; 1 small wine-glass of brandy. Fill glass 1/2 full of shaved ice; shake well and strain into a glass, and fill up with Seltzer water from a siphon. (Use small bar glass)

"Recipes of American And Other Mixed Drinks," by Charlie Paul, c.1887

Brandy Daisy - Take a half-pint tumbler half full of chipped ice; add three or four dashes curacoa cordial, the juice of half a lemon, a small wine-glassful of brandy, two dashes of rum; shake well, and strain into a large cocktail glass, and fill up with a syphon seltzer water.

"Bartender's Guide," by Jerry Thomas (1887)

The Daisy was not mentioned in the 1862 edition.

Brandy Daisy

• 3 or 4 dashes gum syrup.
• 2 or 3 dashes of Curacoa cordial.
• The juice of half a small lemon.
• 1 small wine-glass of brandy.
• 2 dashes of Jamaica rum.

Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer water from a syphon.

Whiskey Daisy.

• 3 dashes gum syrup.
• 2 dashes Orgeat syrup.
• The juice of half a small lemon.
• 1 wine-glass of Bourbon, or rye whiskey.

Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer or Apollinaris water.

Santa Cruz Rum Daisy.

• 3 or 4 dashes of gum syrup.
• 2 or 3 dashes of Maraschino or Curacoa
• The juice of half a small lemon.
• 1 wine-glass of Santa Cruz rum.

Fill glass one-third full of shaved ice. Shake thoroughly, strain into a large cocktail glass, and fill up with Apollinaris or Seltzer water.

Gin Daisy.

• 3 or 4 dashes of Orgeat, or gum syrup.
• 3 dashes of maraschino.
• The juice of half a small lemon.
• 1 wine-glass of Holland gin.

Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass, and fill up with Seltzer of Apollinaris water.

"The Flowing Bowl" by William "Only William" Schmidt (1892)

Whiskey Sour

A goblet with the juice of half a lemon or lime in the bottom,

• a squirt of seltzer,
• a little sugar; mix this;
• 2/3 full of ice.
• a drink of whiskey; mix this well.

Strain, and serve.

Whiskey Daisy

It is made as a whiskey sour; only put a dash of some cordial on top, such as chartreuse or curacao.

"Modern American Drinks" by George J. Kappeler (1895)

Brandy Daisy.

A mixing-glass half-full fine ice, three dashes gum-syrup, the juice of half a lemon, three dashes orange cordial, one jigger brandy; shake well, strain into fizz-glass, fill with siphon seltzer or apollinaris.

"Harry Johnson's Bartenders' Manual" (1900)

Brandy Daisy.

• 1/2 tablespoonful of sugar;
• 2 or 3 dashes of lemon jice;
• 1 squirt of selters water, dissolve well with a spoon;
• 1/2 glass of chartreuse (yellow);
• Fill up glass with fine ice;
• 1 glass of brandy (Martell);

Stir up well with a spoon, place the fruit into a fancy bar glass, strain the ingredients into it, and serve.

"Drinks as they are Mixed" by Paul E. Lowe (1904)

Daisy, Brandy

Use small bar glass.

• Ice, fine, fill glass 1/2 full.
• Gum syrup, 3 or 4 dashes.
• Curacoa, 2 or 3 dashes
• Lemon, 1/2 juice of 1.
• Orange cordial, 2 or 3 dashes.

Brandy, 1 wineglass.

Shake well; strain and fill with seltzer or Apollinaris and serve.

Daisy Recipes: Non-Grenadine

• Daisy de Santiago

"Jack's Manual" by J. A. Grohusko (1908)

Whiskey Daisy

• 1 teaspoon of sugar
• Juice 1/2 orange
• Juice 1/2 lemon
• Juice 1/2 lime
• 25% Raspberry Syrup
• 75% whiskey
• Juice of 1 lemon

Fill glass with cracked ice. Shake, strain, fill with fizz water and serve

"Drinks How to mix and how to serve," Paul E Lowe, 1909

Brandy Daisy

Fill small bar glass 1/2 full shaved ice.

• 1/2 juice of 1 lemon
• 4 dashes gum syrup
• 3 dashes orange cordial
• 3 dashes curacoa
• 1 jigger brandy

Shake Strain into a cocktail glass, fill up with Apollinaris or Seltzer and serve.

"The Ideal Bartender", Tom Bullock (1917)

GIN DAISY

• Juice of 1/2 of a Lime.
• 1 pony Cusenier Grenadine.
• 1 jigger Sir Robert Burnette's Old Tom Gin.

Serve in a Mug with Lump Ice; fill with Seltzer. Stir well and decorate with the skin of the Lime and fresh Mint and serve with Straws.

"The Cocktail Book: A Sideboard Manual for Gentlemen" by The St. Botolph Society (1925)

Gin Daisy,

Use Mixing Glass

• One teaspoonful fine sugar;
• juice of half lime;
• one portion Tom gin;
• tablespoonful Raspberry Syrup;

fill with ice. Shake well; strain into tumbler; fill up with siphon; ornamet with fruit, and serve.

BACARDI Algunos De Sus Muchos Usos (1930)

Bacardi Daisy

• El Jugo de un limon
• Algunas gotas de granadina
• Una copita de Bacardi

Agitese bien con hielo picado y cuelese a un vaso con hielo picado. Anadase algunas gotas de chartreuse

"The Savoy Cocktail Book" by Harry Craddock (1930)

Gin Daisy.

• The Juice of 1/2 Lemon.
• 1/4 Tablespoonful Powdered Sugar.
• 6 Dashes Grenadine.
• 1 Glass Gin.

Use long tumbler. Half fill with cracked ice, stir until glass is frosted. Fill with Syphon Soda Water, put 4 sprigs of green mint on top and decorate with slices of fruit in season.

"Old Waldorf Bar Days" by Albert Stevens Crockett (1931)

Whiskey Daisy

(fizz)

• Juice of one-half Lemon
• One-half spoon Sugar
• One pony Raspberry Syrup

One jigger Whiskey

Shake; strain; fill from siphon

"The Art of Mixing" by James A. Wiley (1932)

Brandy Daisy

To 2/3 Brandy put 1/3 syrup of Grenadine and the juice of half a lemon. Agitate merrily in ice. Strain, pour into double sized glass, add cherry and one squirt of seltzer - two squirts if you're very tired.

"What'll You Have?" by Julien J. Proskauer (1933)

Whiskey Daisy It is made as a whiskey sour; only put a dash of some cordial on top, such as chartreuse or curacao

Whiskey Sour

• A glass with the juice of half a lemon or lime in the bottom,
• a squirt of seltzer,
• a little sugar; mix this;
• 2/3 full of ice,
• a drink of whiskey; mix this well

Strain, and serve.

"Pioneers of Mixing Gin at Elite Bars," by American Traveling Mixologists, 1934

In the Daisy Section:

Cosmopolitan

• Jigger Gordons Gin
• 2 Dashes Cointreau
• Juice of one Lemon
• Teaspoon Raspberry

Glass No. 4 Shake and strain

"The Mixologist: For Correct Drinks" by A. J. Bailey (1934)

Brandy Daisy

Use highball glass.

Two cubes of ice.

• Juice of half lime.
• Two dashes gum syrup.
• Two dashes maraschino.
• One jigger brandy.
• Squirt of seltzer.

Stir, dress with fruits and serve

Country Club Daisy

Use highball glass.

Two cubes of ice.

• Juice of half lime.
• One-fourth jigger Grenadine.
• One-fourth jigger dubonnet.
• One-half jigger dry gin.
• Squirt of seltzer.

Stir, dress with fruits and serve.

"Irvin S. Cobb's Own Recipe Book" by Irvin Cobb (1934)

Whiskey Daisy:

Juice of 1/2 Lime and 1/4 Lemon, 2 dashes Grenadine, 2 dashes Carbonated Water, 1 jigger Antique or Paul Jones Whiskey. use silver mug, or highball glass, put in above ingredients, fill with finely crushed ice, stir until mug or glass is frosted, decorate with Fruit and Fresh Mint and serve with straws. This drink was widel popular before Prohibition; but died out during Volstead. It deserves a re-birth.

"100 Famous Cocktails" by Oscar Michel Tschirsky (Oscar of the Waldorf) (1934)

Whiskey Daisy

(Fizz)

• Juice of one-half Lemon
• One-half spoon sugar
• One pony Raspberry Syrup
• One jigger Whiskey

Ice, shake, strain, fill with syphon

"The Fine Art of Mixing Drinks" by David A. Embury (1948)

DAISIES AND FIXES

As previously noted, there is little, if any, difference between these two classes of drinks. Most of the old FIX recipes call for pineapple syrup, whereas the Daisies usually use raspberry syrup or grenadine. This, however, is relatively unimportant. Both drinks are of the Sour type, employing citrus juices, fruit syrups or liqueurs, and a spirituous liquor. The Fix is regularly served with straws in a glass or a goblet filled with shaved or crushed ice. The Daisy is sometimes strained into a Delmonico or a small Highball glass, but it is also proper - and, in my opinion preferable - to serve it with straws in a goblet, a stein, or- best of all - a silver mug full of fine ice, exactly the same as a Fix. The drink should be muddled with a long spoon until the outside of the glass or mug becomes frosted. Both drinks are customarily decorated with whatever fruit may be available and desired - orange, lemon, cherries, pinapple, strawberries, raspberries, small grapes, sprigs of mint, etc. For please bear in mind the fact that these are drinks of the Mid-Victorian era. put on your hoop skirt and bustle or wax your mustache, and sip them to the dreamy rhythm of a Viennese waltz. All of the following are to be stirred or shaken with cracked ice, poured into a goblet or mug, and decorate as above indicated:

GIN DAISY

• 1 part Grenadine
• 2 parts Lemon or Lime Juice
• 8 parts Gin

Mix and pour into prepared goblet as above indicates. Float 1 or 2 teaspoonsfuls yellow Chartreuse on top.

APPLEJACK DAISY or BRANDY DAISY or RUM DAISY or WHISKY DAISY

Except for the base liquor used, these are all made and served exacly like the Gin Daisy.

Historical Citations

"The Indiana Democrat", 8th November 1883

"A drink called "whisky daisy" was introduced down here about four years ago and became quite popular. Somehow it fell out of sight; but this summer it was revived and has become very popular again. It is made something like a whisky sour, with the addition of seltzer"