Stone Daisy

Stone Daisy

2 oz Compass Box Great King St Artist’s Blend
Juice 1/2 Lemon
1/4 oz Rich Simple Syrup
Samuel Smith’s Organic Hard Cider
Apple Peel
Fruit, in season for garnish

Peel Apple as for Crusta and line wine glass with peel. Half fill with Cracked ice. Shake drink with ice and strain into glass. Fill with Hard Cider. Garnish with strawberry, sliced apple, and mint sprigs.

Again thinking Apple was sorely under-represented in the Daisy category, I wondered if a Daisy made with Hard Cider was still a Daisy or something else. I was tempted to make this one again with Apple Jack, but then I remembered the Stone Fence. Scotch and Hard Apple Cider, now there’s something to try…

You know how everyone writes the lemon technique in Crusta recipes always, “Peel Lemon in spiral fashion, as you would an Apple”? Being the perverse cuss that I am, I felt strangely compelled to write a recipe where the Apple would be peeled as you would the lemon in the Crusta.

The Great King St Artist’s Blend is a relatively reasonably priced Blended Scotch Whisky intended as a remedy to the slightly moribund territory of Mr. Walker and his friends. Scotch Whisky geeks disagree on whether this new expression from Compass Box quite as good as they were hoping it would be. It is an enjoyable whisky and works pretty well in this cocktail. If I had any criticism, it would be that it is priced only nominally reasonably, and for the price of the Great King St Blended Whiskey, you can get a pretty decent Single Malt Scotch. Though, of course, no one will bust your balls about using the Great King St in a Highball or Daisy.

Regarding the drink… I used an English hard cider from Samuel Smith’s. I don’t really like most English Hard Cider. I find the Samuel Smith’s Hard Cider very nearly enjoyable in the Stone Daisy, as long as you don’t use too much, and it is maybe the best English Hard Cider I’ve tried so far. The drink would be better with a nice, dry hard cider from France.

Jersey Daisy (for Deragon)

One evening while working at Heaven’s Dog, I was graced with the presence of another man who lives a double life in Tech and Booze. John Deragon was, at the time, working for PDT and at the same time maintaining a second life as a highly placed Information Technology worker in some aspect of the Hearst organization.

I had made him my version of the Aviation and he was next interested in a cocktail of a more aromatic bent. Thinking something Brooklyn-ish, I wondered about what I could make that he hadn’t already experienced. He suggested a cocktail which I believe was of his own devising, The Jersey.

Composed as follows, it turns out to be quite delicious, amazingly taming two rather extreme liqueurs by pitting them against one another:

Jersey Cocktail
2 oz Laird’s Bonded Applejack
3/4 oz Carpano Antica Vermouth
1/4 oz Luxardo Maraschino Liqueur
1/4 oz Fernet Branca

Stir with ice and strain into a cocktail glass. Garnish with an Orange Twist.

Looking through the Daisy recipes I’d made so far, I felt they were strangely amiss without one based on Apple Brandy. Thinking back on Mr. Deragon’s Jersey, I came up with the following.

Jersey Daisy (for Deragon)

1 oz Rittenhouse Bonded Rye*
1 oz Laird’s Bonded Apple Brandy*
Juice 1/2 Lemon
1/4 oz Rich Simple Syrup
1/4 oz Fernet Branca (for float)

Peel lemon as for Crusta and line wine glass with peel. Half fill with Cracked ice. Shake all ingredients other than Fernet Branca with ice and strain into glass. Fill with Soda and float on Fernet. Garnish with strawberry and mint and serve with a straw.

*In the event of actual New York Bartenders, please bump the Laird’s and Rye up to at least 1 1/2 ounces each.

Gin, er… Genever Daisy

According to the Savoy Cocktail Book, the Gin Daisy should be made as follows…

Gin Daisy.

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!

Genever Daisy

2 oz Bols Aged Genever
Juice 1/2 small Lemon
1 TBSP Rich Simple Syrup
Cracked ice
Soda Water

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.