Bourbon, shaken
Whiskey Daisy
Barline 2,Q,q,1b,R
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 2 oz Bourbon
- 3/4 oz Lemon juice
- 1/4 oz Orange liqueur
- 1 barspoon Simple syrup
Shake hard with ice, then strain.
Rocks, iced.
Taste
Two ounces of bourbon, three-quarters lemon, a quarter of orange liqueur, one barspoon of simple. The orange liqueur is peel in the sugar slot. Shaken, rocks with ice. A short sour that sits.
History
Jerry Thomas prints the Daisy in the 1876 Bar-Tender's Guide as a sour sweetened with orange liqueur and topped with seltzer, in brandy, whiskey, gin, and rum versions. David Wondrich, in The Oxford Companion, notes an 1883 claim that Billy Taylor gave the idea to Frank Haas at Fred Eberlin's bar near the New York Stock Exchange about 1873. Later daisies swapped grenadine for curaçao and went long. This menu keeps the whiskey, lemon, and orange liqueur, adds a barspoon of simple, and pours it over ice with no soda.
Same shape, other bottles
The Daisy family, with the bottle that changed.
- Lemon Dropvodka for bourbon
- Man o' Warwith sweet vermouth
- Margaritatequila and lime juice for bourbon and lemon juice
- Mezcal Margaritamezcal and lime juice for bourbon and lemon juice
- Derbylime juice for lemon juice
- Elderflower Daiquirilight rum and lime juice for bourbon and lemon juice
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.