The Daisy
While the name has fallen out of fashion, you’ve likely sampled a version of this classic cocktail. The Daisy has had many forms over the decades, but the most famous one is simply known by the word’s Spanish translation – Margarita. Whatever sweetener, citrus or spirit is used, a Daisy is always a cool and refreshing affair, that can energize and focus the drinker. On a cold evening, build your Daisy with bourbon or sherry.
Read more about The Daisy on Edify.
Recipes
The Virtue of Temperance
- 1 oz Wild Turkey Rare Breed bourbon
- 0.5 oz Torres 10 brandy
- 0.75 oz orange cordial (recipe below)
- 0.5 oz lemon juice
- 3 dashes Bittercube cherry bark vanilla bitters
Shake ingredients with ice and double strain into a chilled Nick and Nora glass. Garnish with an orange twist.
Orange Cordial
- 1 L fresh-squeezed orange juice
- 0.85 kg granulated sugar
- 1 oz cognac
- 1 oz bourbon
- zest of 1 orange
Combine orange juice, cognac and bourbon over medium heat. Bring mixture to a simmer. Remove from heat and add granulated sugar and orange zest. Stir to combine. Cordial will keep for four weeks in the refrigerator.
The Mai Tai
No other drink is more associated with Tiki culture and tropical cocktails. Smooth like summer waves and bright like a Tahitian sunset, the Mai Tai is something worth savouring. While Trader Vic’s Mai Tai is citrusy and rich, Don the Beachcomber’s is more spice-forward and herbaceous — yet both are delicious in their own right.
Recipes
Trader Vic’s Mai Tai #1
- 2 oz Jamaican Rum such as Appleton Estate 12-year-old
- Juice of one lime (roughly 3/4 oz)
- 1/2 oz Pierre Ferrand Orange Dry Curacao
- 1/4 oz demerara syrup
- 1/2 oz orgeat syrup
Shake ingredients with ice and strain into a rocks glass filled with crushed ice. Garnish with a sprig of mint and spent lime shell.
Don the Beachcomber’s Mai Tai
- 2 oz water
- 3/4 oz fresh lime juice
- 1 oz fresh grapefruit juice
- 1 oz simple syrup
- 1 oz dark rum such as Cruzan Blackstrap
- 1-1/2 oz golden rum such as Appleton Estate VX
- 1/2 oz Cointreau or Triple Sec
- 1/4 oz Falernum liqueur/syrup
- 2 dashes Angostura bitters
- 1 dash Pernod or other anise-flavoured pastis