The Gin Daisy is a 'doozy' is the world of gin cocktails.
A gin sour and a cobbler combined then perked up with soda water.
- 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
Fill a julep cup, highball glass or in this case a teacup with crushed ice.
Pour all the ingredients except the soda into a cocktail shaker with ice.
Shake or stir.
Pour the mixed ingredients over the crushed ice.
Top with soda water.
Garnish with either a slice of orange or a slice of lemon or a sprig of mint. Or all three.
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.
Some recipes call for a light dusting of icing sugar. Try it and see if you prefer it. I like mine without.