I’ve been digging around in the Playboy Host & Bar Book – which I highly recommend for your drinking pals – to come up with some spring cocktails. This book is a great resource, as it lists all kinds of crazy old cocktails that only the most well-versed of today’s mixologists would know. Today’s discovery is the Daisy.
The Daisy
Daisies were popular in the 1890’s (referred to in the book as “The Mauve Decade“), and are basically a classic sour with soda water. It can be made with just about any liquor, which is handy, and can be served in just about any type of glassware. The Playboy book calls for “any vessel that coveys a feeling of sumptuousness,” so use your best judgement there. At the turn of the 19th century, the sweetener tended to be an orange cordial, but transitioned to grenadine somewhere along the way. Most recipes I’ve seen tell you to top the cocktail with soda, but the Playboy goes one step further: he floats a complementary booze on top of some of these to add to the “subtlety and good humor” of the noble Daisy. So drink up, Jim. It’s springtime!
Bourbon Daisy
- 1 1/2 oz bourbon
- 1/2 oz lemon juice
- 1 tsp grenadine
- Iced club soda
- 1 tsp Southern Comfort
- Orange and Pineapple slice
Shake bourbon, lemon juice, and grenadine well with ice. Strain into an 8 oz glass half filled with ice. Add soda and stir. Float Southern Comfort on top of drink. Garnish with orange and pineapple slices.
Gin Daisy
- 1 1/2 oz Gin
- 1/2 oz lemon juice
- 1 1/2 tsp raspberry syrup
- Iced club soda
- 1 slice lemon
- Mint sprigs
Shake gin, lemon juice, and raspberry syrup well with ice. Strain into an 8 oz glass half filled with ice. Add soda and stir. Garnish with lemon and mint.
Hawaiian Daisy
- 1 1/2 oz light rum
- 1/2 oz pineapple juice
- 1 tsp lime juice
- 1 tsp grenadine
- Iced club soda
- 1 tsp 151-proof rum
- Papaya
Shake light rum, pineapple juice, lime juice, and grenadine well with ice. Strain into an 8 oz glass half filled with ice. Add soda and stir. Float the 151-proof rum on top. Garnish with papaya.
