While we all are enjoying a little social distancing, why not a classic cocktail from the 60’s, the 1860’s, the Daisy. In classic fashion, spirit, orange and sour. A daisy can be made with any base spirit, Vodka, Gin, Rum, Whiskey, Brandy. Don’t mix them, just pick the one you like, seriously that’s how they used to do it. This is a Tito’s Vodka version, while vodka is very common now, a Daisy would not have been made with this spirit in 1866, it would have been a flavorful gin, such as Bols Genever, or Old Tom, or a funky rum like Havana Club. But we have 160 ish years of learning, why not use a Texas vodka like Tito’s, pour what you want, it’s your isolation! Cointreau is another non traditional add, Curacao would be the traditional and excellent in this cocktail
Demerara syrup is just raw sugar syrup. A simple syrup will work, but a darker sugar imparts more flavor.
Here is a cut and paste for your party menu:
Titio’s Handmade Vodka. Cointreau. Lemon. Demarara.
A classic from over 150 years ago.
- 1 1/2 ounces of a Base Spirit, Vodka, Gin, Rum, Whiskey, Brandy...
- 1 teaspoon of Demerara Sugar Syrup
- 1/2 ounce Fresh Lemon Juice
- 1/2 ounce Cointreau
- Sparkling Water
Shake all over ice well.
Strain into a Nick and Nora glass.
Add four ice cubes.
Fill remainder with sparkling water stir three times.
Demerara syrup is just a 50/50 raw sugar syrup. A simple syrup will work, but a darker sugar imparts more flavor.
Try our other cocktails
Really great cocktails are about balance, skill, and quality. If you think about it that is parable for life, and certainly for cooking. About 6 months ago my beautiful wife, daughter, and I went to Manhattan, and ended up at a high-end bar called “Death & Co”. I fell in love, this was cocktail heaven. My wife purchased their second recipe book for me called the “Cocktail Codex: Fundamentals, Formulas, Evolutions” when we got home. I learned I knew almost nothing about making a fantastic cocktail. The great news is it is not very hard to make great ones. I just needed an honest guide and practice. One caveat about this book; it is written by skilled bartenders for skilled bartenders. They have ingredients we mere mortals may never make, but it is very informative.