name = Brandy Daisy
type = cocktail
brandy = yes
served = "On the rocks"; poured over ice
drinkware = collins
*0.75 ounces yellow Chartreuse
prep = Stir well with cracked ice in a cocktail shaker, then strain into a chilled Collins glass and top with a splash of chilled club soda or seltzer.
footnotes = [http://www.esquire.com/drinks/brandy-daisy-drink-recipe Brandy Daisy] recipe from "Esquire"
The Brandy Daisy is a
cocktailwhich first gained popularity in the late 19th century. One of the earliest known recipes was published in 1876in the second edition of Jerry Thomas' "The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion":
* 3 or 4 dashes gum syrup
* 2 or 3 dashes of
* The juice of half a small
* 1 small wine-glass of
* 2 dashes of Jamaica
Fill glass one-third full of shaved ice. Shake well, strain into a large
cocktail glass, and fill up with Seltzer water from a syphon. whiskeyor gin. The gin-based daisy, in at least one bartender's guide from the mid-1930's, is considered an early incarnation of the cosmpolitan, a drink today well known as a citrus vodka-based concoction. Fresh citrus — typically lemon juice, but occasionally orange or lime juice — is common throughout most daisy recipes. Liqueurs or cordials also figure prominently, ranging from Curaçao to maraschinoor yellow Chartreuse (a suggestion from the writer Nathaniel Gubbinsin his 1899 book "The Flowing Bowl" [ [http://www.esquire.com/drinks/brandy-daisy-drink-recipe Brandy Daisy - Drink Recipe – How to Make the Perfect Brandy Daisy - Esquire ] ] ), distinguishing the daisy from other sour cocktails. Additional sweeteners sometimes added range from gomme syrup to grenadinesyrup, raspberrysyrup, or bar sugar.
A later recipe, published in 1941 in "Old Mr Boston's De Luxe Official Bartender's Book" includes the following instructions:
* 2 oz California brandyThe daisy became the forerunner to other popular cocktails — notably the sidecar, from around the end of World War I, and the
* juice of 1/2 lemon
* 1 tsp raspberry syrup or grenadine
* 1/2 tsp powdered sugar
* fill cracked ice
Shake well with cracked ice and strain into stein or 8 oz. metal cup. Add cube of ice and decorate with fruit.
margarita, during the late 1930s and early 1940s. Even as the margarita has become especially popular during the late 20th and early 21st centuries, its base spirit has also surfaced in both tequiladaisies and sidecars.
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