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Friday 6 September 2013

The Boy and His Poison: The Whisky Daisy

As I write this I'm sat in the sweaty, humid embers of what's been a pretty amazing English summer*. So it feels apt to sign-out of the season with a not-quite-long, not-quite-short ice-cold, refreshing but boozy cocktail recipe. What makes this one even more interesting is that it seems to have almost completely dropped off the bartender map. So grab yourself something sour, something boozy, and something sweet and let's make a Daisy.

This is one of those pre-prohibition, impossible to get wrong recipes, this isn't just a drink but more an approach to using ingredients. It essentially involves taking a standard sour mix (think gin sour... gin plus lemon and sugar syrup) tweaks the recipe a little (with a bit of depth from grenadine) and then tops it up with seltzer water. Thirst quenching, boozy and capable of using up whatever's lurking in the back of your cupboard. It's the swiss army knife of summer drinks.

*N.B. this also works brilliantly for cheering up a soggy Autumnal Friday.

You'll need
  • 50ml of something very boozy (don't be coy, try them all, I went for 100% proof Wild Turkey bourbon)
  • 25ml of sugar syrup
  • 4 dashes of grenadine
  • Juice of half a lemon
  • Soda water
Make it:
  1. Ok, if we're going for authenticity I'm going to have to get you to shave some ice, 1/3 of your shaker to be precise. Instead I'd suggest just filling your shaker with ice.
  2. Add the spirit, grenadine, lemon juice and sugar syrup.
  3. Shake for 30 seconds.
  4. Strain into a cocktail glass, or medium tumbler.
  5. Top up with soda water.

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