Daisy
The Daisy circa 1876
Let’s hearken back to that bygone era and herald in the season with another harbinger of Spring, the daisy. In this case, the “Daisy” cocktail, described back in Jerry Thomas’ 1876 guide, is quite similar to a “fizz” and consists of a base spirit, such as gin, mixed with citrus and sweetness, with a bit of fizziness by way of soda water. Back then they likely used Holland gin, known as genever, which has a distinct maltiness due to the maltwine content. Eventually the Daisy came to include a bit of grenadine for sweetness. Some Daisies used different base spirits, such as tequila (ever heard of a margarita?). Some skip the fizz. But they are all simple and light, and garnished with lots of fruits of the season. And this year we can enjoy them for a few extra days, so what are you waiting for? That’s the only puzzling thing around here. Time to spring into action. Cheers!
Welcoming spring
Daisy (from Imbibe)
2 oz base spirit (gin, rum, brandy, whiskey, vodka or tequila)
1 oz fresh lemon juice
1 tsp grenadine
½ tsp. simple syrup (1:1)
Chilled seltzer or club soda
Shake first four ingredients with ice and strain into a favorite glass. Top with the soda and garnish traditionally with seasonal fruit and mint.
Garnish: seasonal fresh fruit, fresh mint (optional)