Daisies

In the early days of cocktails, the definition of the daisy and the fizz were so close that the only real distinction was that a daisy included orange cordial in the mix of liquor, seltzer, lemon, and sugar. But by 1910 the drink had morphed into an elaborate cocktail laced with grenadine and served in a silver mug decorated with fruit, mint, and straws. Today’s daisy is still characterized by its garnish and grenadine—but served in a more delicate glass.

Some experts have drawn an interesting conclusion about the daisy’s place in the historical record. In his 2007 book Imbibe!, historian David Wondrich points out the daisy’s possible ties to Mexican mixology, concluding that the daisy could very well have been the predecessor of a cantina favorite, the margarita, whose name translates into “daisy” in English. Journalists and travelers to Mexico came back to the States in the 1930s talking about a tequila daisy. “If they were drinking them old-school, you see,” Wondrich writes, “they were drinking tequila, orange liqueur, lime juice (much more common than lemon in Mexico), and maybe a little splash of soda—and ordering them as ‘margaritas.’”

DAISY

By Hugo R. Ensslin, Recipes for Mixed Drinks, circa 1916

2 oz. desired spirit

1/2 oz. fresh lime juice

1/2 oz. fresh lemon juice

1 tsp. powdered sugar

1 tbsp. grenadine

1/2 oz. carbonated water

Combine all ingredients in an ice-filled silver mug. Stir until mug is frosted. Garnish with fruit and fresh mint, and serve with straw.

IRISH FALL

By Allen Katz

11/4 oz. Irish whiskey

3/4 oz. apple brandy

1/2 oz. fresh lemon juice

1/2 oz. grenadine

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with an apple or a lemon twist, and pomegranate seeds.

TASTE OF AUTUMN

By Arturo Sighinolfi

11/2 oz. pear-flavored vodka

3/4 oz. pomegranate syrup

1 oz. fresh lemon juice1/4 oz. gomme syrup*

Shake all ingredients with ice and strain into a chilled cocktail glass. Garnish with a smacked fresh sage leaf.

*To make gomme syrup, bring 2 cups of superfine sugar and 1 cup of water to a boil. Cool completely and store at room temperature in an airtight glass container.

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