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 Whiskey Daisy is a wonderful little cocktail that adds a bit of refreshing soda water to a delicious sour cocktail. The small amount of Orgeat adds a nice almond and cherry taste while the bourbon still shines through as the primary flavor of this cocktail.
THE MOST IMPORTANT INGREDIENT
The most important ingredient in this cocktail is both 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 over shadow the base spirit. The subtleties of a nicer whiskey still shine through, so medium grade bourbon ends up making for a better product in the end. The orgeat is another important 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 true orgeat syrup. If you have a bottle of almond baking extract in your pantry, then give that a taste and you will know what orgeat should taste like. The orgeat is really what separates this cocktail from tasting like a standard whiskey sour with soda water.
Whiskey Daisy Cocktail recipe
- 10 mls (2 tsp) Lemon Juice
- 1 mls (2 Dashes) Orgeat
- 1.5 mls (3 Dashes) Gum Syrup
- 60 mls (2 oz) Bourbon
- 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 = 20%
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