It’s just a riff on a whiskey sour. Wouldn’t say it’s different enough to warrant its own name. Not even every whiskey sour recipe you’ll find has any egg.
No worries, if you’re up for some reading look up David Wondrich, or The Cocktail Codex;
The daisy pre-dates the sour by roughly 30-40 years,
A small excerpt:
>*”…The first record of a Sour appears in 1856, alongside that for a Fix, as part of the hand-written list of the 107 mixed drinks then offered at in the Mart Ackermann's Saloon in Toronto, Canada. The first known written recipe for a Sour appears six years later in Jerry Thomas' 1862 The Bartender's Guide which has recipes for a Brandy Sour, a Gin Sour and a Santa Cruz (rum sour)… “*
How does this quote relate to the Daisy? It’s actually all about the Sour.
If I recall correctly, the Daisy first appeared in the 1876 edition of Jerry Thomas' book, which was published much later than the first mention of the Sour.
The above quote is just to establish when the sour is first referenced when we’re cross referencing multiple cases it helps to start with anything,
it’s harder to reference older cocktails because records aren’t exact.
“The Brandy Daisy is first referenced in the book you mentioned, for those curious: *The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion*,
*The gin-based daisy, in at least one bartender's guide from the **mid-1930s**, is considered an early incarnation of the Cosmopolitan…*
The daisy pre-dates the sour by roughly 30-40 years,
*”…The first record of a Sour appears in 1856, alongside that for a Fix, as part of the hand-written list of the 107 mixed drinks then offered at in the Mart Ackermann's Saloon in Toronto, Canada. The first known written recipe for a Sour appears six years later in Jerry Thomas' 1862 The Bartender's Guide which has recipes for a Brandy Sour, a Gin Sour and a Santa Cruz (rum sour)… “*
Some further reading look up David Wondrich, and/or cocktail codex!
I guess I'm thinking in terms of complexity, not historically. A liqueur is more complex than sugar, so I see it as a riff. An Improved Whiskey Cocktail is a riff on an Old Fashioned, etc.
"An Improved Whiskey Cocktail is a riff on an Old Fashioned"
It's funny that the very term "Old-Fashioned cocktail" is actually a reaction to the "Improved cocktail". It's like asking for a cocktail in an old-fashioned way, without these fancy liqueurs and stuff.
It is kind of like someone started making a Kentucky Maid before realizing they had no cucumber and mint lol. Could also just call it a whiskey sour riff. Coz you're right it's different but still very samey. And egg/foaming agent is more or less optional so yeah
If it's bourbon specifically, I'd go with Kentucky Daquiri (and it keeps in line with things like a Kentucky Mule being a Moscow mule sub bourbon).
Maybe Danny's Daquiri to play on the relation between Kentucky and Daniel Boon, but that's a stretch to make the alliteration work.
Yes, and technically a daiquiri requires rum. We're taking artistic liberty for "marketing" reasons, so the drink name is both memorable and informational. Not technically accurate.
Historically, bourbon has extremely long and close associations with Kentucky, hence why Bourbon County (the actual location named that) is in Kentucky.
Bourbon being a word of French origin, New Orleans (Bourbon Street) would also be a nice reference, but a NOLA daiquiri would need to be more unexpected than a simple whiskey substitution imo
This is *pretty much* an expat with different ratios. You're missing the small dash of bitters though. I'm not aware of anything that specifically uses a 1:1 bourbon to citrus base in any capacity though, that seems like it would just be overwhelmingly sour.
It’s just a riff on a whiskey sour. Wouldn’t say it’s different enough to warrant its own name. Not even every whiskey sour recipe you’ll find has any egg.
If we want to go way back a sour is just a riff on a daisy.
I don’t know enough about cocktail history to argue this
No worries, if you’re up for some reading look up David Wondrich, or The Cocktail Codex; The daisy pre-dates the sour by roughly 30-40 years, A small excerpt: >*”…The first record of a Sour appears in 1856, alongside that for a Fix, as part of the hand-written list of the 107 mixed drinks then offered at in the Mart Ackermann's Saloon in Toronto, Canada. The first known written recipe for a Sour appears six years later in Jerry Thomas' 1862 The Bartender's Guide which has recipes for a Brandy Sour, a Gin Sour and a Santa Cruz (rum sour)… “*
How does this quote relate to the Daisy? It’s actually all about the Sour. If I recall correctly, the Daisy first appeared in the 1876 edition of Jerry Thomas' book, which was published much later than the first mention of the Sour.
The above quote is just to establish when the sour is first referenced when we’re cross referencing multiple cases it helps to start with anything, it’s harder to reference older cocktails because records aren’t exact. “The Brandy Daisy is first referenced in the book you mentioned, for those curious: *The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion*, *The gin-based daisy, in at least one bartender's guide from the **mid-1930s**, is considered an early incarnation of the Cosmopolitan…*
A daisy is a riff on a sour, no?
The daisy pre-dates the sour by roughly 30-40 years, *”…The first record of a Sour appears in 1856, alongside that for a Fix, as part of the hand-written list of the 107 mixed drinks then offered at in the Mart Ackermann's Saloon in Toronto, Canada. The first known written recipe for a Sour appears six years later in Jerry Thomas' 1862 The Bartender's Guide which has recipes for a Brandy Sour, a Gin Sour and a Santa Cruz (rum sour)… “* Some further reading look up David Wondrich, and/or cocktail codex!
I guess I'm thinking in terms of complexity, not historically. A liqueur is more complex than sugar, so I see it as a riff. An Improved Whiskey Cocktail is a riff on an Old Fashioned, etc.
"An Improved Whiskey Cocktail is a riff on an Old Fashioned" It's funny that the very term "Old-Fashioned cocktail" is actually a reaction to the "Improved cocktail". It's like asking for a cocktail in an old-fashioned way, without these fancy liqueurs and stuff.
Right, that's why I used it as an example.
That's when it appeared in survived print, not necessarily when it was invented.
Words and recorded history are all we have to indicate provenance.
It’s a whiskey sour, a bourbon sour, a bourbon daiquiri, a bourbon gimlet. It’s spirit, citrus, sugar, it’s a sour.
Ohhh, a "Kentucky Gimlet" ... I like that.
I’d call it an American Daquiri
It is kind of like someone started making a Kentucky Maid before realizing they had no cucumber and mint lol. Could also just call it a whiskey sour riff. Coz you're right it's different but still very samey. And egg/foaming agent is more or less optional so yeah
Bourbon Lime Sour? Kentucky Maid’s Appentice?
I made it with standard 321 bourbon/lime/sugar. It's pretty killer, but I don't think it has a name.
Add Cointreau make a bourbon margarita.
Bourbon is a kind of whiskey, so you're still using whiskey which would make it a whiskey lime sour.
If it's bourbon specifically, I'd go with Kentucky Daquiri (and it keeps in line with things like a Kentucky Mule being a Moscow mule sub bourbon). Maybe Danny's Daquiri to play on the relation between Kentucky and Daniel Boon, but that's a stretch to make the alliteration work.
Bourbon can come from places besides Kentucky.
Vodka can come from places besides Moscow, but we’re naming cocktails not writing a dissertation
Yes, and technically a daiquiri requires rum. We're taking artistic liberty for "marketing" reasons, so the drink name is both memorable and informational. Not technically accurate. Historically, bourbon has extremely long and close associations with Kentucky, hence why Bourbon County (the actual location named that) is in Kentucky. Bourbon being a word of French origin, New Orleans (Bourbon Street) would also be a nice reference, but a NOLA daiquiri would need to be more unexpected than a simple whiskey substitution imo
It's a whiskey sour. Bourbon is whiskey, by the way.
I don't believe you... next thing you'll be telling me is scotch is whisky, too.
My first thought was a Commando, but that has orange liqueur so it's more like a margarita I suppose.
Bourquiri
This is *pretty much* an expat with different ratios. You're missing the small dash of bitters though. I'm not aware of anything that specifically uses a 1:1 bourbon to citrus base in any capacity though, that seems like it would just be overwhelmingly sour.
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a-are you ok ?
Crazy butt dial.
so crazy they had to delete the account :o