Gin Daisy
A ‘Doozy’ of a Gin Cocktail
The Gin Daisy is a 19th-century cocktail. The name is a derivative of slang, also ‘doozy’, for something extraordinary. And the Gin Daisy is certainly that.
First noted in ‘Professor’ Jerry Thomas’s ‘Bar-Tenders Guide’ published in 1876, but probably around before then, it is a combination of a sour and a cobbler.
A gin sour is as the name suggests a gin cocktail with a sour note. Here the sour note is provided by the fresh lemon juice. If it is too sour for your taste simply dial it down a little. A cobbler is a drink served over crushed ice. The Gin Daisy does both of these things and is a particularly refreshing drink on a hot summer’s evening.
Traditionally it should be served in a julep cup, more recently a highball glass. But here I thought the pink of the grenadine would look pretty in a flower painted teacup.
A gin sour and a cobbler combined then perked up with soda water.
Ingredients
- 45 ml Old Tom gin 1 and 1/2 ounces
- 15 ml Freshly squeezed lemon juice 1/2 ounce
- 7.5 ml Grenadine 1/4 ounce
- 7.5 ml Simple syrup 1/4 ounce
- Soda water
Instructions
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Fill a julep cup, highball glass or in this case a teacup with crushed ice.
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Pour all the ingredients except the soda into a cocktail shaker with ice.
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Shake or stir.
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Pour the mixed ingredients over the crushed ice.
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Top with soda water.
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Garnish with either a slice of orange or a slice of lemon or a sprig of mint. Or all three.
Recipe Notes
Some recipes call for a light dusting of icing sugar. Try it and see if you prefer it. I like mine without.
