Star Daisy

Straub's Manual of Mixed Drinks by Jacques Straub (1913, p.68) — Straub 1913

1. Build in a goblet over fine ice.
2. Dress with fruit.

Garnish: Fruit

Ice: Fine ice

This matters because it records a mixed gin-and-applejack Daisy branch in the pre-war service field.

Straub again treats the Daisy as a dressed goblet service over fine ice rather than a topped-up fizz or Collins form.

The OCR suggests repeated half-jigger measures, but the fractions are not clean enough to assert numerically here.

The Artistry of Mixing Drinks by Frank Meier (1936, p.55)

1. Shake well, strain into a double cocktail glass, add a squirt of soda water or syphon, and serve.