This low ABV cocktail is considered a modern classic, and is responsible for numerous variations. It was created by Stephan Cole at the Violet Hour in Chicago. It’s often compared to a Negroni because of its bitter finish, but the build is very different. This is one of the rare instances we'll stir a drink containing citrus! And it's a great pre-dinner drink.
The Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipes are representative of then older and more modern versions.
The Devil's Day Off is a refreshing and easy-to-make non-alcoholic cocktail created by Anders Erickson. It features a combination of grapefruit juice, lime juice, agave nectar, cinnamon, and Sanbitter soda. The drink is garnished with a sprig of rosemary.
Earl Grey syrup is a versatile and delicious addition to various beverages and desserts. It's made by infusing Earl Grey tea leaves in a simple syrup, resulting in a sweet and aromatic liquid with a distinct citrusy flavor from the bergamot oil in the tea.
The Fancy Cocktail No. 1 is an Anders Erickson original, equal parts recipe pairing the citrus/floral notes in Italicus Rosolio di Bergamotto with a reposado tequila and a dry sherry. Each component supports the next, elevating this cocktail in perfect balance. It's an elegant, spirit forward sipper.
The Fog Cutter is a vintage tiki cocktail frequently attributed to being invented by Victor Bergeron. It's a complex blend of spirits, citrus juices, and orgeat syrup, creating a refreshing and invigorating drink.
The Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipes are representative of then older and more modern versions.
The Lonely Valentine is a cocktail that evokes a sense of bittersweet nostalgia. It's a complex blend of flavors that balances sweetness with bitterness, and warmth with tartness.
The Passion at the Disco cocktail is a refreshing and vibrant drink that combines the tropical flavors of passion fruit with the bright citrus notes of lime.
The Philadelphia Fish House Punch is a classic punch recipe that has been enjoyed for centuries. It's a rich and complex drink with a balance of sweetness, acidity, and spirit.
A buck is a cocktail that is made with ginger ale or ginger beer, citrus juice, and any of a number of base liquors. Buck cocktails are sometimes called mules.
This pre-Prohibition classic is a simple, refreshing mix of gin, citrus, mint and sugar. The exact origins are a bit murky - some say Chicago, others point to New York - but one thing’s clear: it’s a crowd pleaser.
