Tract · Cocktails

Punch · Built in glass · Historical · complexity 4/5

Whisky Daisy

A richer whisky daisy variant with lemon, lime, brandy, Chartreuse, and fruit dressing.

Served in Fancy glass. Ice: Shaved ice.

Variants (4)

Bartenders' Manual by Bartenders Association of America (1913, p.44)

3.5 dashlemon juice — Lemon juiceacid
1 dashlime juice — Lime juiceacid
1 ponybrandy — Brandybase
0.5 tablespoonsugar — Sugarbase
1 wineglasswhisky — Whiskybase
seltzer — Seltzerdilution
0.5 ponyChartreuse modifier
0.75 glassice — Fine iceother
ice — Shaved iceother
  1. Stir well, dress a fancy glass with fruit, and strain into it.

Garnish: Fruit

Ice: Shaved ice

Le Barman by Olivier Mayor (1921) — Olivier Mayor 1921, Cocktails Short Drinks section

Lemon juice (fresh) — lemon juiceacid
4 spoonfulwhisky — Scotch whiskybase
topsoda water or seltzer water dilution
1 tablespoonfulcrushed ice other
1 teaspoonfulOrgeat other
1 teaspoonfulgum syrup sweetener
  1. Shake in a shaker, strain, and finish filling the glass with soda water or seltzer.

Ice: Crushed ice

L'Art du Shaker by Dominique Migliorero (1925, p.72)

1 glasswhisky — Whiskybase
  1. Prepare following the Brandy Daisy method, replacing cognac with whisky.

Café Royal Cocktail Book by W. J. Tarling (1937, p.224)

0.5 small lemonlemon juice — Lemon Juiceacid
3 dashGomme syrup — Gomme Syrupbase
1 wineglassWhiskey — Bourbon or Rye Whiskybase
Soda water — Soda Waterdilution
  1. Shake, use a medium size glass, and fill with soda.

Cross-reference recipe; the source instructs using the Brandy Daisy preparation with whisky substituted for cognac.