The DAISY drink - what the heck is it & how to make it 2 ways!

[@AndersErickson]

Boop

[@Mark723]

Boop in a coupe.

[@permanentfitness1919]

by this afternoon, I'll be pushing up daisies

[@leafygreen3666]

Boopsa Daisy

[@si06civic86]

Anders, I’ve been waiting for the bear bar mat to be in stock for a while. Do you have any idea when they will be available for ordering again ? Thank you.

[@r3m1x645]

Did I miss something? Is there a golden ratio of citruses to liquors in non-daisy cocktails? I see 0.75x4, I see 1.5+0.75+0.5, I see 2+1+0.5. Have I been missing out on the secret formula?

[@djm712]

9:29 the mint garnish was so funny 🤣🤣🤣🤣

[@loki5071]

Started following you during the pandemic and I love the blend of history and breakdown of the drinks. Keep it up!

[@AndersErickson]

Appreciate you sticking around! Cheers

[@davidf3974]

Started watching the channel casually during the pandemic and now I'm a bartender lmao

[@v.a.pankov]

Dear Anders, your joke about the glasses was awesome. I got to the point when it’s necessary to change two pairs back and forth. I like such people with sense of irony and self-irony. Your storytelling skill has reached another level again. Don’t stop. You’re the greatest!

[@lorenwood6159]

I laughed *way* too hard at the mint bit. Excellent video as always, sir!

[@vic5195]

Just watched your video as my wife and I were sipping G&Ts. I just happened to have all the ingredients for the Gin Daisy on hand so I made a couple. We really liked them! The recipe has been added to my Cocktail "cookbook."

[@abboystyle1]

The first (Sidecar-ish) one looks very good! I’ll try it tonight. FYI - You need to make a recipe book!

[@eliot_jay]

I’m still here and my mind is indeed blown! You’re a great teacher Anders and that’s why I stick around!

[@AndersErickson]

Appreciate that. Cheers!

[@LWAC71]

The “Daisy age or era” also defines a hip hop evolution that occurred with the birth of De La Soul, the Jungle Brothers, and A Tribe Called Quest. It is symbolized by a stark change musically from the hard hip hop of East and West coasts to a variety of smooth jazzy beats and flavorful lyrics. Somehow, I find this video apropos 👍🏾

[@johnsimmons6136]

Great video! where is Az besides behind the camera I miss seeing her; you two have great chemistry!

[@petertorok6629]

The second one is a 'must do'. Finally a new way to use the grenadine you taught me to do.. 😎

[@vwjetts]

I DO have a Daisy of my own to share! Maybe not traditional, but it's pretty tasty... 1 oz bourbon (Evan Williams BIB) 1 oz rye (Old Forester 100pf rye) .75 oz fresh lemon juice .50 oz 1:1 simple syrup .50 orgeat (Liber & Co) Shake w/ ice Double strain into chilled coupe No garnish ❤

[@rustybearden1800]

you're using my two favorite bourbons EW BiB and Old Forester 100 proof rye - I'll have to try it!

[@BrianShrader]

Great video!! Love the deep dive into the history and the illustrations are top notch

[@TheTylerNCC]

I started added a bit of sparkling water to my margaritas a few months ago. I make them pretty strong and it helps make them a little more drinkable, also very refreshing! Pretty cool to see that it might've been the way they were originally made! I guess I'm not the pioneer I thought I was :)

[@andrewnavarro1185]

"You're no daisy. You're no daisy at all." - Doc Holliday from Tombstone (1993) Makes a lot more sense now, doesn't it? The actual "best" talking to the man who claimed to be the best after defeating him. I think it's great that so many drinks start with a similar base: simple syrup, orange curacao or triple sec, and a citrus. The Mai Tai has been called a rum margarita with orgeat, and here we have one of the original margaritas, but with brandy. Love the addition of sparkling water, I bet that punches up the drink quite a bit. Thanks for the idea, Anders.

[@AndersErickson]

Good point on the Doc Holliday quote!

[@chrishodges9797]

I love this episode because it shows off the artistic side of making drinks. Not all are just a straight formula; you have to know something about the liqueur you are adding to a spirit and you have to know the spirit as well to know which ones to pair up. This leaves a decent bit of room for experimentation and building off the work and art of others like yourself. Very very cool. Thanks for not shying away from the complicated stuff which you make very easy to understand for us nugs out here! Keep up the good work sir! Love it!!

[@TimThibodeau-h5f]

Love the history, the dry humor, and the drinks! Keep the videos coming chief!

[@odiec5567]

I liked the history of this, I was always under the impression that a daisy was a sour style sweetened with only a liquor. I will make both of these this evening!

[@lj86johnson24]

Don't you just love it when you watch an Anders video and have (almost) everything to make the drink in question. Just made a Cognac daisy using Remy Martin VSOP, Doorlys 5yr (Barbados instead of Jamaica), Cointreau, Simple Syrup & Lemon Juice. I did hear you state that an absence of sparkling water is a departure from being able to call it a 'Daisy', but I didn't have any in, and to be honest, what I'm currently drinking is delicious without it. This one is getting written down. Very good indeed.

[@ChillDrinks]

I went ahead and made a boop-quet of daisies. They were really nice. Def sours. Slightly lightened and sweetened. Good drinks to have on the patio this summer

[@avdoc4587]

Anders, I love your channel. I’m always learning and love the history you research. My wife’s favorite summer cocktail is a Basil Daisy, (though most likely a sour after listening to you)😂 😂 The cocktail recipe is Vodka-2 oz, Aperol- 0.75 oz, Lemon Juice-1 oz, Simple syrup-1 oz, and 3 Basil Leaves. Shake in a tin for 20-30 seconds to disrupt the Basil, then double strain into a Collins glass with ice. Garnish with Basil leaf or Basil flowers. Hopefully you’ll try it and enjoy.

[@Jesse_Phillips714]

After a couple years building my bar, I appreciate the “boop” as a measurement. A boop is sometimes a 1/2 oz, other times 2. Depends on the mood, the ingredient, and the person. Thank you for the sips tips and recipes! Keep em comin!

[@mircom1973]

I could watch your videos for hours, what am I saying, I have watched you for hours haha! Your videos are entertaining, educating and just a joy to watch! Keep up the great work!

[@rustybearden1800]

These have become my go to for everything cocktails and comic relief amidst the heat of summer- a true mixology masterclass with a goofy joke here and there (the mint gag was awesome) - where's the pooch? Cheers from SC!

[@bobholfelder3047]

I noticed that a Brandy Daisy has most of the same ingredients as an Embassy Cocktail. Both have become favorites of mine since I learned about them here.

[@randalljames1366]

I love your determination to find historical accuracy in a field that has historically been word -of-mouth. My booze library keeps growing thanks to you and HTD. Push the little daisies...!!

[@rachaelhoffman-dachelet2763]

This looks like my perfect cocktail style. My daughter thinks I like my cocktails too lemony, which, fair, and I like the little bit of fizzy water too. Lovely.

[@lesliebowles3649]

Never bored! Very interesting info. And I do have my/your home made grenadine and the elusive ( in Canada) Benedictine. Not much of a gin fan but this might change my mind. ( and it’s pink!)

[@SpencerBarrett1173]

This was a great one! I also look for the similarities between cocktail styles to help craft new ones, but I also appreciate how the daisy bucks the trend as well. Thanks for another fantastic video.

[@billchandler9162]

HAHAHAHA - my mind is blown! And a new way to garnish with mint! Keep up the fun/fine work! 🤯🤣

[@jamesrobinson1700]

We made your version of the Gin Daisy - so good!

[@markzalubas5793]

Really nice backing music (and yes, I was paying attention to the cocktail class). Just wanted to point that out.

[@daveotoole690]

Thanks to Anders, I spotted the sidecar hiding in the brandy daisy early on. I have learned a ton on this channel! I would be interested in a discussion of cocktail vs. drink. If not appropriate for a video, maybe something in the newsletter? Thanks for being such a great teacher!

[@alfredanheier4779]

Fantastic as always! Both recipes look very interesting, but I'll go with the Gin Daisy for today's cocktail hour. Amazingly enough I have all the ingredients for both drinks, that doesn't happen often. Made my grenadine based on your recipe, and I make my own sparkling water too. Cheers.

[@octo_contra]

I've been making Palomas with grapefruit juice and sparkling water this summer, I guess those count as a daisy if you look at them from the right angle. Definitely gonna try the gin daisy this weekend, thanks for the recipe!

[@frann.8879]

Hi Anders…I feel like I was in a classroom w/Professor Anders…my mind was blown and I loved it…great history lesson!👌👌👌 I love sour-type drinks so I’m excited for “The Daisy”…oh and I too wear reading glasses-you look great with glasses!😁😁 have a wonderful weekend and as always “CHEERS”🍸🍸❤️❤️

[@charbeck1]

Sitting at the lake and I have the ingredients to try this! Bravo and thanks for introducing me to this new style of sour

[@CB-ss9gj]

Anders … love your videos. I have tried so many new cocktails after watching them Just had a clarified / milk washed negroni in Philly. It seems like a lot of work but would love to see a video on your thoughts and what cocktails benefit from the process. The history also seems very cool.

[@slewisau]

that moment you had with the mint made me llol!

[@kriskemp4952]

I don’t drink but I love this channel.

[@robertgrenader858]

Oh, fabulous day, two Anders Erickson drink recipes, and I have all the ingredients! To the Bar!

[@AndersErickson]

Cheers

[@RC.Designs]

I just ordered your mixing glass and stirring spoons!

[@ozcameraman]

Love the channel, Az and Anders, best bartending guide on the internet! Longtime viewer, first time commenter.... Do you have any plans for a film on the whiskey daisy? There are so many different versions out there of both No. 1 and No. 2! This video was great to learn more about daisies in general but it's lead me down the rabbit hole of whiskey daisies as alternative to all the whiskey sour variations. The world needs you to tell us more about the whiskey daisy! 🙂

[@anscad]

So mad that I can't try these last couple of cocktails. I was away on vacation for two weeks and my house sitter drank my bar dry! All 15 bottles that I collected from your 15 essentials video way back when. So pissed! Anyway, keep being as entertaining and informative as you are while I start the slow process of rebuilding. To the bar!

[@rodmund83]

Really interesting video Anders! I have the rocks glasses chilling for the Gin Daisy as i type! Can't wait to try this one!

[@ChandlerTC]

You have a great opportunity to make a new version - the Whoopsidaisy.

[@christianheidemann3829]

Some time ago I made a French Daisy which doesn't use sparkling water but sparkling wine/champagne. Not sure if that actually qualifies as a Daisy but the drink is really good. The recipe on Difford's Guide worked well for me.

[@raymonkent5835]

The drinks sound delicious. To the bar!

[@DavidHallidayMusic]

As always, my mind is totally blown! Great to have you back, Anders!

[@michaelwalsh683]

What a well timed video. I just made your Gin Daisy, and it’s tasty! Thank you!

[@AdiDutta98]

Get Oz back in the drink review more often! Love your content!

[@arabiashakoor5991]

Nice 😊 very informative!! I’m making one at my bar today

[@jakobdieckmann]

Just made both of them. Nice!

[@Kitsambler]

Interesting! Never heard of this style, so thanks

[@SupersonicFX]

@anderserickson you should do a video on this summer’s new vacation cocktail, the Sea Glass Sea Glass Cocktail For one drink... -2 oz. of Hpnotia (approx. 3 tosps.) -1 oz. coconut rum (approx. 2 scant tosps.) -4 oz. of club soda (approx. 1/2 cup) -Spearmint bruised -Combine Hpnotiq and coconut rum. Added ice. Add club soda. Top with bruised mint and stir.

[@littlefox54]

I made your grenadine and I love it. I will make both these "drinks"😊

[@idaslapter5987]

waiting for Az to taste the drink, dang it!

[@RC.Designs]

Freaking loved the Daisy!

[@LeanZima]

Love your videos because you’re always very educational but in an entertaining way. It’s easy to watch and learn🫶

[@gettwetter4752]

A great video, giving me some insight into how a favourite (but ingredientwise secret) drink of mine at a very good bar might be prepared.

[@GreySectoid]

Good evening, my favorite bartender

[@foodshiesty3270]

Only thing that disappoints me, is that I will never be able to have Anders be my bartender. Such an amazing personality can you imagine how lively he kept the bar?

[@christinecamley]

I think I like the Gin Daisy the most!!

[@AndersErickson]

Love it. Cheers Christine!

[@christinecamley]

Much care!! Have a fab weekend! Cheers Anders!! You rock!!

[@Livi_Noelle]

Love ya, Anders! Ready for this? London dry gin daisy sweetened only with Midori. The melon and botanicals do a fun dance in the soda fizz.

[@AndersErickson]

Nice - will be giving it a shot! Cheers

[@panaceiasuberes6464]

I've been dabbling in re-arranging some cocktails with kefir (Kefirinha, Kefito, Manhattir and the like) and the results seem like very refreshing.

[@robbeason]

Good episode! Want to make that drink!

[@pimpernel666]

“You’re a daisy if you do.”

[@johnekare8376]

I hear that line in the voice of Doc Holiday in Tombstone.

[@paulbelcher2563]

When he explained what daisy meant in the old days I immediately realised what doc holiday was meaning

[@PTPerdix]

"I'm your huckleberry"... Syrup. For the daisy.

[@jeremyapplegate4868]

This is the comment I came here for.

[@4everyoung24]

@@PTPerdix Hello to all the “it’s huckle bearer” people who came to say it. But you must admit the huckleberry syrup joke is hilarious!!

[@seanrobertson2236]

Thank you for the daisy video on daisy drinks that will - typical to cocktails/drinks you share - taste daisy, I am sure. I think that phrasing works.

[@AndersErickson]

Nicely done! Cheers

[@Rob.S.42]

Didn't know the Daisy was a category of drink until now! Funnily, one of the most appreciated (by my guests) drinks I gobbled up from the interwebs was called the Thai Daisy wherever I found it - a low alcohol drink, made of coconut liqueur as the base, plus orgeat, lime juice and water, and the fun thing is, personally I have a strong distaste for both coconut (except in Indian food, where I do like it) and almond - but I love this drink.

[@TheStile2]

Great news style that I haven't thought about. I really like that you do the research so I don't have to!

[@AndersErickson]

Cheers

[@petermcguire4769]

I just made a Daisy de Santiago two days ago from the Smugglers Cove book. Rum, Yellow Chartreuse, lime, Demerara syrup and seltzer. Quite refreshing. Also, "Grenadictine" could be like Smugglers Cove's "Herbstura", though I don't know what the shelf life would be on something like that.

[@AdamBittner]

Thanks Anders! Sours are my favorite. I just tried to order a bunch of bottles from your curiada list but unfortunately they don't ship to Ohio (yet).

[@airbedruad]

Recently, I started making my own orgeat, and I was exploring for different cocktails to make with it. I came across the recipe for an army and navy, which is 2 parts Orgeat, 2 parts lemon juice, and 3 parts gin with a couple of dashes of angostura bitters and a drop of saline (I actually just dropped a few flakes of large finishing salt into the glass). Served up in a coup or martini glass. I usually make my wife an almond crush, which is non-alcoholic and served on the rocks with seltzer. Last night I added seltzer to my army and navy, I guess making it like a daisy.

[@jimfererro1493]

I think you omitted the lemon juice from the brandy Daisy recipe. A great video.

[@AndersErickson]

Cheers!

[@BradWendt-n4u]

This is delicious 😋 Thank you 😊

[@ToddlerKat]

my fav daisy is Lemon juice, Suze, Peychauds bitters, and gin (add yuzu curacao if you like it sweeter)

[@pjforde1978]

I wish you'd done a rum daisy, too!

[@javiervigil2511]

These sound so good. You're such dork, my kinda people 😁

[@ivymoore4638]

currently reading imbibe from david wonderich (your recommendation) so this is right up my valey. such a good video

[@JeromeMaharaj]

Really enjoy the channel! Looking to try the gin daisy... but... Is there a substitute for the Benedictine?

[@marysalmon2367]

Still here. Never bored. 🤓😄

[@josephclites6971]

I love this guy. Missed Az in this one 😢

[@cheppere]

Damnit Anders... I've been avoiding buying Bénédictine but here is the cocktail that broke the camel's back

[@DieselHopeless]

Still here 😁 and loving the videos!

[@johninmontrealjt437]

Tried 2 slight variations of the Brandy (Cognac) Daisy… both quite nice. First, swapping out the 1/4 oz rich simple syrup for maple syrup. Next, cutting lemon to 1/4 oz and swapping rich simple for 1/2 oz homemade orgeat. Cheers!

[@delgadogarces]

I like making them with apricot liquor!

[@AndersErickson]

Great call

[@abboystyle1]

The .5 oz of lemon was left out of the Cognac Daisy recipe in your description, Anders!

[@AndersErickson]

Oops. Good catch thanks!

[@bdrbrian]

The daisy reminds me of another drink you did recently: Is the Doctor Funk a Daisy? Citrus, flavored syrup, base spirit, sparkling water. They're even both from the late 1800s. Heck, the Doctor Funk is practically just Hugo Ensslin's rum daisy recipe with a touch of absinthe.

[@MattyB3]

They look at sound great. Quick question have you ever heard of FDR cocktail? I believe it’s made with rum, freshly squeezed, orange juice, and a few other ingredients, not sure. Your thoughts drinks and drinks

[@soctaviano]

Hello Anders, great episode and history. Please update the brandy daisy in description comments to add the 1/2 ounce of lemon juice 👍

[@AndersErickson]

Done. Thanks!

[@caspianberggren4195]

Now I need to try a Margarita with a splash of sparkling water. I've always found it a bit too harsh, so that might just be enough to make it perfectly balanced.

[@DapumaAZ]

Clover club with a splash of club soda is now a clover daisy !

[@facet21]

Hey @AndersErickson - I think you left the lemon juice out of the recipe for the Brandy Daisy in the description... That's quite a different drink! And now I'll make another with lemon....

[@aginsfbayarea7350]

I'm still here! The only Daisy I have made is Sasha Petraske's Star Daisy: 3/4 ounce London Dry gin; 3/4 ounce apple brandy; 3/4 ounce dry Orange Curaçao; 3/4 ounce lemon juice; and 1/3 ounce simple syrup. No soda water (gasp!), and it's delicous. I know that the addition of simple syrup potentially leads it to stray out of Daisyland and into the sour family, but, do we really care when it's delicous and so close? Cheers!

[@cecefil]

Running a little low on your Jamaican Rum there Anders🤏 🤓

[@marysalmon2367]

Oh no, I just used the glasses emoji too!

[@bigal7373]

Loving the show. Fresh, unique and just a little...weird. :)

[@AndersErickson]

Life's better when it's a little weird

[@CheckYoSelf666]

@@AndersEricksonGodamned right.

[@carlupthegrove262]

Both look delicious I'll try them both.

[@AndersErickson]

Cheers

[@FamedJa]

Hi Anders, apologies if this is mentioned in your video already -- what do you think about using 100% pomegranate juice (from a bottle) in making a grenadine recipe? I've been putting off making homemade grenadine for months because I'm a little intimidated (and lazy) about juicing fresh pomegranate. The juice in question is 100% juice, no added sugar or other ingredients, so I would think it would work alright?

[@TwindaddyCS]

Great Video!

[@Harvxey]

If you add the sparkling water to the glass before straining the cocktail, it will incorporate more smoothly and you won't need to stir 🤙