Daisy Recipes

Revision as of 06:53, 29 May 2006

Here follows a list of Daisy Recipes and other related information.

Recipes

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 win-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.
• 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; ony 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

The Daisy goes Pink for the first time!!!

"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

First Recorded Use of Grenadine

"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.

"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.

"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.