Ginger Ale Daisy

Modern American Drinks by George J. Kappeler (1895, p.55) — George J. Kappeler 1895

0.5 whole	Lemon juice (fresh) — lemon juice	acid
1 jigger	brandy — brandy	base
	ginger ale — imported ginger ale	dilution
3 dash	orange cordial — orange cordial	modifier
3 dash	gum syrup — gum-syrup	sweetener

Prepare the drink the same as Brandy Daisy.
Strain into a long thin punch-glass and fill up with imported ginger ale in place of seltzer or Apollinaris.

Nose: Orange-citrus and ginger give the daisy a warmer, spicier aromatic profile.
Palate: This version pushes the daisy further toward the cooler and ginger-ale long-drink world, showing how porous those families could be.
Finish: The finish is gingery, citrus-bright, and lively.
Summary: A daisy-cooler hybrid that reveals the overlap between sparkling sour families and bottled-mixer service.

Ginger Ale Daisy is valuable because it shows the daisy family crossing directly into the bottled-ginger-ale world rather than remaining tied only to soda water or mineral water.

Cocktails by Pedro Chicote (1928, p.261) — Cherry brandy and ginger ale

0.5 lemon	lemon juice — Jugo de medio limon	acid
0.5 orange	orange juice — Jugo de media naranja	acid
2 tablespoon	Very finely crushed ice — Hielo muy picado	base
	ginger ale — Fill the glass with ginger ale.	dilution
2 tablespoon	cherry brandy	modifier
2 tablespoon	Sugar syrup — Jarabe de azucar	sweetener

Shake very well, strain or pour into a large glass, and top with ginger ale.

Ice: 2 tablespoons very finely crushed ice

This matters because it preserves a ginger-ale Daisy branch built on cherry brandy rather than a base spirit alone.

Family

Variants (2)