(A modern twist on a 19th century American original)
A long, long time ago, in a city far, far away…. a few bartenders decided to make modifications to a collection of drinks called “sours.” They asked each other “what would happen if we added effervescence to these drinks in the form of sparkling water?” What they came up with was an entire new class of drink called The Daisy!
At TCO, our cocktail menu is full of classic drinks that we have taken the liberty to modernize or twist, TCO style. Originally the daisy was an overly sweet drink that contained a large amount of fizzy water. The Daisy can be made with any base spirit you choose; back then brandy was the spirit of choice. In the 19th century vodka seems to be entirely absent from every early cocktail guide, so that was the inspiration behind TCO’s version of The Daisy. We take what we’ve learned from the historians of the bartending world and customize the drink to make it truly TCO. Our Daisy recipe is definitely not the standard version, as we use vodka and yellow chartreuse, which is why we called it Pushing Daisy. Here is how we make it:
TCO’s Pushing Daisy Cocktail
- 1.5oz Hangar One Vodka (we prefer to use Hangar One vodka because we support women distillers in a male-dominated industry. You go Caley Shoemaker!!!!)
- .5oz Yellow Chartreuse
- .5oz Lime Juice (fresh squeezed)
- .5oz Lemon Juice (fresh squeezed)
- .5oz Simple Syrup
- Top with sparkling water
We prefer to serve our drink up with a lemon twist
- Add the vodka, chartreuse, juice, and simple syrup to a cocktail shaker half-filled with ice. Shake enthusiastically until well chilled (20 or 30 seconds).
- Serve the drink up but if you prefer you can strain it into a rocks or tall glass filled with crushed ice. Carefully pour in the fizzy water (to give the drink some sparkle + character). Garnish with a lemon twist
* (No bartenders were hurt in the making of this drink but we like to take a moment to apologize to a few of those historians; like Jerry Thomas and David Wondrich)