Emerging around the same time as the crusta and many other early standard sour cocktails, the daisy was another early cocktail style. The Daisy is essentially a crusta with an ounce of soda water to cut the intensity and make the cocktail a bit more refreshing. First appearing in the 1862 edition of the bartenders guide by Jerry Thomas, The daisy is a wonderful cocktail if you find the standard sour is a bit too strong.
The Brandy Daisy is a wonderful little cocktail that adds a bit of refreshing soda water to a delicious sour cocktail. The small amount of Orange Liqueur adds a nice orange flavor on top of the citrus. The primary flavor is still the brandy and the subtle flavors of the brandy shines through in this cocktail.
The Most Important Ingredient
The most important ingredient in this cocktail is the brandy you use. I don’t often use fine sipping spirits for cocktails but the proportion of the other ingredients is so small that a nicer more mellow brandy makes for a better balanced drink where you can still appreciate the subtleties of a nicer brandy. The brandy daisy is a wonderful drink but its not for everyone. If you love brandy and find the side car cocktail to be too sweet than this is the cocktail for you.
Brandy Daisy Recipe
- 10 mls (2 tsp) Lemon Juice
- 5 mls (1 tsp) Gum Syrup
- 1.5 mls (3 dash) Orange Liqueur
- 5 mls (1 tsp) Gold Rum
- 60 mls (2 oz) Brandy
- 45 mls (1.5 oz) Soda Water
Combine all ingredients in the shaker. Add ice to the shaker. Vigorously shake till the shaker is ice cold and frosted. Strain into glass to remove ice shards
ABV = 21%
Originated from San Francisco CA, USA
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