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.
What I like about each of the classic daisy cocktails is each has a unique flavor they add for complexity. The whiskey daisy has an almond and cherry flavor, the brandy daisy has an orange flavor, and the Santa Cruz rum daisy has a slight maraschino liqueur flavor. Balanced nicely with the rum and lemon juice, the rum daisy is a delightful tasting cocktail.
THE MOST IMPORTANT INGREDIENT
The most important ingredient in this cocktail is the kind of rum you use. Unlike most cocktails, this one benefits from a nice smooth gold rum as none of the other ingredients are made to over shadow the base spirit. The caramel flavor of the rum is front and center of this cocktail and accentuated by the maraschino cherry liqueur, so nicer sipping rum results in a superior product.