According to the Savoy Cocktail Book, the Gin Daisy should be made as follows…
The Juice of 1/2 Lemon.
1/4 Tablespoonful Powdered Sugar.
6 Dashes Grenadine.
1 Glass Gin.
Use long tumbler. Half fill with packed ice, stir until glass is frosted. Fill with Syphon Soda Water, put 4 sprigs of green mint on top and decorate with slices of fruit in season.
I dunno, that sounds a little boring, if labor intensive.
And according to Hugo Ensslin, the Daisy category is simple:
All…Daisies are made as follows: Juice of ½ Lime and ¼ Lemon; 1 teaspoonful of Powdered Sugar; 2 dashes of Grenadine; 1 drink of liquor desired; 2 dashes Carbonated water. Use silver mug, put in the above ingredients, fill up with fine ice, stir until mug is frosted, decorate with fruit and sprays of fresh mint and serve with straws.
Uh, right, so, in general, the only things definite I can figure about the daisy as a drink category:
Booze. Citrus. Sweetener. Fine ice. Soda Water.
So, if a Gin Daisy is nice with Gin, I bet a really old school Daisy with Genever is nice-er!
2 oz Bols Aged Genever
Juice 1/2 small Lemon
1 TBSP Rich Simple Syrup
Use Wine Glass. Half fill with packed ice, stir until glass is frosted. Fill with Syphon Soda Water, put 4 sprigs of green mint on top and decorate with slices of fruit in season.
Well, if you like Genever, this is a fine use, even if you do not yet have the Bols Aged Genever in your “market”. Smoke what you’ve got. Bols Genever, Anchor Genevieve, Boomsma Oude Genever. It’s all good.
This post is one in a series documenting my ongoing effort to make all of the drinks in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, the, uh, Sauterne Cup.