Ginger Daisy

The Complete Buffet Manual or How to Mix Fancy Drinks by J. E. Sheridan (1901, p.36)

1. Prepare the drink as Brandy Daisy No. 1.
2. Use ginger ale instead of Apollinaris or Seltzer water to finish the drink.

Ice: Fine ice

This is a useful transitional branch because it shows the daisy grammar pushing directly into the ginger-ale long-drink field.

The distinctive feature is the switch from mineral water to ginger ale at the fill stage.

The Complete Buffet Guide by V. B. Lewis (1903, p.34) — V. B. Lewis 1903

1. Prepare the drink in the same manner as Brandy Daisy, substituting ginger ale for either Apollinaris or Seltzer water.

Nose

Ginger changes the lift of the Daisy immediately, making it spicier and more aromatic.

Palate

This is exactly the sort of mixer-era drift we want to capture, where one family slides toward highball territory by changing only the finishing bottle.

Finish

The finish is lively, spicy, and sparkling.

Summary

A ginger-ale Daisy from the sour-to-highball borderland.

Drinks as They Are Mixed by Paul E. Lowe (1904, p.34) — Lowe 1904

1. Prepare as for Lowe's Brandy Daisy.
2. Strain into a small bar glass and fill with ginger ale instead of charged water.
3. Serve.

Ice: Fine ice

Nose

Ginger brightens the lemon-orange Daisy nose immediately.

Palate

This version is especially useful because it shows the Daisy family drifting directly into the bottled-mixer era without losing its citrus-sour chassis.

Finish

The finish is gingery, sparkling, and refreshing.

Summary

A bottled-mixer Daisy showing the family's crossover into ginger-ale service.

Bartenders' Guide: How to Mix Drinks by Wehman Bros. (1912, p.27)

1. Shake the gum syrup, lemon juice, orange cordial, Jamaica ginger, and fine ice thoroughly, strain, fill with seltzer water or Apollinaris, and serve.

Ice: Ice