Daisy does not have an identity until it gets to mexico

A new article in collaboration between ebarman, Stir The Flow and Riccardo Marinelli.

The Daisy, a misunderstood drink with an undefined identity, halfway between a fizz and a sour drink. A drink with New York origins (there is a mention of this drink in a novella from 1866), thanks to the head barman of the Hoffman House, Fred Eberlin, it became quite famous towards the end of the 1800s, above all as a drink based on whiskey, which however was very similar to the Fizz that appeared a few years later and defeated the Daisy that could not be categorized as a short or long drink, a sour or a cocktail. The first exact recipe for Daisy appeared in 1876 in the second edition of Jerry Thomas’ book “Bar-Tenders Guide” (although the peculiarity of this recipe was the use of an orange cordial.

Daisy Original Jerry Thomas Recipe

3-4 dashes Gum Syrup

2-3 dashes Orange Cordial

Juice of half lemon

1 small wineglass of spirits

Pour all the ingredients in a Boston Shaker, shake well and strain into your favourite glass with cubed ice. Top up with Seltzer.

A big unknown is the glass to use for this type of Daisy as there are many opinions (since 1876 Rock glass, since 1877 large cocktail glass, others used a highball glass or a collins glass).

Daisy began to evolve from 1900, into a kind of drink for men, which began to become quite interesting thanks to the addition of raspberry syrup and then grenadine, a new sweetener that had become very trendy at the time. The Daisy, for a period, became a sought-after drink, praised by the many who tasted it. The change of glass from the cold glass to the copper or steel Mug and the addition of fresh fruit and mint as a garnish made the drink even more attractive. This helped the drink to become even more popular, but the real leap in quality came with the substitution of American Whiskey, more intense and with a strong flavour, with English Gin, fresher and more aromatic. During the Prohibition period, both types, the old one with orange liquor and the newer and flashier one, were in circulation.

Daisy New Recipe

The Juice of half lime and half lemon

1 tsp powdered sugar

2 dashes Grenadine Syrup

1 drink of spirits

2 dashes carbonated water

Pour everything in a Silver or Copper Mug, fill up with fine ice, churn until the mug is frozen, decorate with fruit and sprays of fresh mint and serve with straws.

The Daisy fell into oblivion but a drink with some similarities was quickly becoming established. In 1929 at the Agua Caliente resort near Tijuana, he launched his house drink “Sunrise Tequila”.

Tequila Sunrise

45ml Tequila Blanco

Juice of half lime

10ml Grenadine Syrup

10ml Creme de Cassis

Top up Soda Water

As you can see, the structure is identical to a Tequila Daisy. From there, many visitors from Mexico began to ask for this drink in their homeland (mainly in Syracuse, New York). Unfortunately, it is not known exactly if they mixed it following the original recipe or the more modern one; this is very important for historical purposes because, if they respected the first recipe, they could be ordered as Margaritas.

From 1830 and confirmed years later (1888) Harry Johnson in his book “Bartender’s Manual”, the Sherry Cobbler was the most drunk drink by men and women, and has survived during all these years, never being completely forgotten. The Sherry Cobbler is a mixture of Sherry (Amontillado is the best choice), sugar (Demerara or White), ice and fruit (orange to be gently crushed and red fruits as garnish) and the straw. Just the latter made its appearance in the market and thanks to the Cobbler became one of the trendiest gadgets. Even the use of ice was not common and probably the name Cobbler is due to this new ingredient of many drinks, indicating the “pebbles” of ice. As years went by, Cobbler was adapted to the many wines imported in America, some examples are Catawaba Cobbler, Claret Cobbler, Hock Cobbler, Sauternes Cobbler, Champagne Cobbler, and so on. There were also versions that used distillates as a base, but Sherry Cobbler will remain the best and preferred version and, together with another historical American drink, Mint Julep, will make iced drinks the most popular one’s ever.

Sherry Cobbler

120ml Amontillado Sherry

1 tbsp Powdered Sugar (White or Demerara)

2 or 3 slices of Orange

Fill a tumbler with shaved ice, shake well, and ornament with berries in season. Place a straw.

Thanks for the collaboration of ebarman and Riccardo Marinelli