Yellow Daisy Cocktail*
2 Glasses Gin. (1 oz Ransom Old Tom Gin)
2 Glasses French Vermouth. (1 oz Vermouth Perucchi Blanc)
1 Glass Grand Marnier. (1/2 oz Clement Creole Shrubb Orange Liqueur)
Before shaking add a dash of Absinthe. (1 dash Duplais Verte Absinthe)
*Not only the favourite drink, but also the one made famous, if not invented, by Richard William (” Deadwood Dick ”) Clark, recently deceased (84): onetime Custer scout, Pony Express rider, Deadwood Gulch stage coach guard, Inspiration for all the (64) Deadwood Dick novels of E. L. Wheeler ; friends off Wild Westerners, Wild Bill Hickok, Buffalo Bill, Poker Alice Tubbs, Calamity Jane, Madame Mustache and Diamond Dick Turner or Norfolk, Neb. : Clark is buried on Sun- rise Mountain overlooking Deadwood Gulch, S. Dak.
So, let me get this straight, this Gin drink, which probably came from Nina Toye and A.H. Adair’s 1925 “Drinks Long & Short” is a Cowboy drink?
I did my best to rough it up a bit, using the vaguely whiskey flavored Ransom Old Tom. I suppose I could have gone a bit further and used Anchor’s thoroughly rambunctious Genevieve Gin, but I killed that bottle trying to breath some life into the White Wings Cocktail.
On the other hand, this isn’t bad at all, along the lines of a Martinez. My notes for the drink were, “If this is what the Cowboys were drinking, count me in for some pony breaking.”
I was reading Ummamimart the other month, and Payman Bahmani wrote about Perucchi Vermouth from Catalonia: Happy Hour: Vermouth Perucchi. I was intrigued enough to comment on the post, and later when I wrote up the Turf Cocktail, I lamented the fact that Perucchi wasn’t available in the Bay Area. Shortly thereafter, David Driscoll commented on the post saying, “Uhhhhh…….we sell Perucchi at K&L. Just ask!” I guess between the time of Payman’s post and when I wrote about the Turf, unbeknownst to me, Perucchi had become available in the Bay Area. So ask I did, and shortly thereafter picked up a bottle of the Blanc and Red Vermouth from Perucchi.
Vermouth Perucchi is new to me. From what I can tell, they make three Vermouths: Red, Blanc, and Extra Dry. This is definitely the Blanc, not the Extra Dry. I really like it, but it is very much along the lines of a White Carpano Antica. Fairly sweet, with a strong vanilla element. Not as herbally intense as many of the Italian Bianco Vermouths, or even the Dolin Blanc. I’ve found myself drinking a lot of it with a splash of Cocchi Americano, or an Italian Amaro, and soda.
Anyway, the Perucchi Blanc works really well in the Yellow Daisy, complementing both the Clement Creole Shrubb Orange Liqueur and Ransom Old Tom.
Oh yeah, why not Grand Marnier? Laziness. I would have had to trek all the way down to the basement to track it down and the Creole Shrubb was handy. Well, also, Creole Shrubb just seemed a bit more Cowboy-esque, than Grand Marnier. Or at least Pirate-ey.
When I was mentioning the Yellow Daisy on the book of faces, Erick Castro made the amusing comment, “I love the Yellow Daisy. Especially, cause it’s not a daisy & not very yellow.”
Which got me thinking: Oh, uh, yeah. What’s the oldest Gin, French Vermouth, and Orange Bitters Cocktail recipe, predating the Martini? The Marguerite. What kind of flower is a Marguerite? Why it is a Yellow Daisy.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.