Daisy Recipes

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

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.

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

Whiskey Daisy

• 1 teaspoon of sugar
• Juice 1/2 orange
• Juice 1/2 lemon
• Juicd 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

"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 BRADY DAISY or RUM DAISY or WHISKY DAISY

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

"The Bartenders Bible" by Gary Regan (1991)

DAISY

• 2 ounces desired liquor
• 1 ounce lemon juice
• 1/2 teaspoon superfine sugar
• 1/2 teaspoon grenadine
• 1 maraschino cherry
• 1 orange slice

In a shaker half-full with ice cubes, combine the liquor, lemon juice, sugar, and grenadine. Shake well. Pour into an old-fashioned glass. Garnish with the cherry and the orange slice.

"The Dictionary of Drink" by Graham & Sue Edwards (1995)

Daisies (Cktl). An American drink from spirit, raspberry syrup, lemon juice, soda and fruit. Serve over crushed ice in a highball glass.

"A Tribute To Professor Jerry Thomas" (2003)

The Gin Daisy

Presented by Sasha Petraske

The Daisy (Which was Victorian slang meaning "marvelous") originally made its appearance in the 1840's. Daisies generally contained a spirit, a Curacao, lemon juice, gomme (simple) syrup, and sparkling water.

Shake well with cracked ice:

• 2 oz. Tanqueray gin
• 2 dashes Grand marnier
• 2 dashes simple syrup
• The juice of half a lemon

Shake well, strain into large wineglass. Fill with seltzer.