As with many of the classics, there are actually two genres of Gin Daisy, with a historical dividing line somewhere around the turn of the twentieth century. The basic daisy formula, as designed in the 1870s, is more or less a sour kicked up with a few dashes of orange liqueur. Later, the daisy got a makeover: the gin ratio was knocked down, simple syrup was added for texture, and grenadine was swapped in for the orange liqueur. Both renditions are simple, quaffable drinks that deserve more play. Follow this recipe for the true old-school version, or try her fruitier sister, below.
- 2 ounces gin
- 3/4 ounce orange liqueur
- 3/4 ounce lemon juice
- Soda water, to top
Garnish: lemon wheel
- Add gin, orange liqueur, and lemon juice to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a rocks or Collins glass and top up with soda water. Garnish with a lemon wheel.
- To make the new-school Gin Daisy, add 1½ ounces gin, ½ ounce lemon juice, ¼ ounce grenadine, and ¼ ounce simple syrup to a cocktail shaker. Add ice and shake until chilled. Strain over ice into a Collins or rocks glass and top with soda water. Garnish with an orange slice.