Whiskey Daisy – Original Recipe & History

The History Of The Daisy Style Cocktail.

The daisy was another early cocktail style emerging around the same time as the crusta and many other early standard sour cocktails. The Daisy is essentially a crusta with an ounce of soda water to cut the intensity and make the cocktail more refreshing. First appearing in the 1862 edition of the bartender’s guide by Jerry Thomas, The daisy is a beautiful cocktail if you find the standard sour is too strong.

What Does The Whiskey Daisy Taste Like?

The Whiskey Daisy is a beautiful little cocktail that adds a bit of refreshing soda water to a delicious sour cocktail. The small amount of Orgeat adds a lovely almond and cherry taste while the bourbon still shines through as the primary flavor of this cocktail.

The Right Ingredients To Use For This Cocktails.

The most essential ingredient in this cocktail is the orgeat and the kind of whiskey you use. Unlike most cocktails, this one benefits from a nicer bourbon as none of the other ingredients are made to overshadow the base spirit. The subtleties of a nicer whiskey still shine through, so medium-grade bourbon ends up making for a better product. The orgeat is another essential ingredient that adds a faint note of almond and cherry to the cocktail. The issue is cheaper orgeats taste like sweet almond milk and lack the bitter almond cherry flavor of genuine orgeat syrup. If you have a bottle of almond baking extract in your pantry, give that a taste, and you will know what orgeat should taste like. The orgeat is what separates this cocktail from tasting like a standard whiskey sour with soda water.

Recipe Resources

• 1862 The Bartenders Guide – Thomas