Skip to main content

The Cocktail College Podcast: The Daisy

“Cocktail College” is brought to you today by Tanqueray. I don’t know about you, listener, but I’m one of those people who needs a mobile app to track my budget. And I’m going to let you in on a little secret: I actually have a line item on mine marked “Tanqueray.” It’s true! Because I’m a gin Martini drinker, and Tanqueray is my Martini gin. I’m not ashamed to admit it — I have a Tanqueray monthly budget. But it’s not just for Martinis. No, I turn to Tanqueray for any of the gin classics because it always delivers on that classic London dry profile. You know, Tanqueray is not like a good friend. It’s like a best friend, a dependable stalwart that always delivers. Now, if you’re looking for cocktail inspiration, well, you know you’ve come to the right place. But if you’re looking for something tailored specifically for Tanqueray, you should head over to now because you know what, listener? When it comes to gin cocktails, you deserve the best.

Most folks think of Daisies as Margaritas and Sidecars — but they’re not. Some would more accurately refer to the template as a form of Sour modified with a liqueur instead of sugar, though an often overlooked, crucial ingredient is seltzer. No seltzer, no Daisy. Since the late 19th century, Daisies have taken on so many different guises and embraced such a wide range of base spirits and formulas that one could argue that bartenders kept using the term simply because they thought it was a cool suffix. That’s why we’re plunging into the depths of drinks history to explore everything there is to know about this misunderstood category of cocktails.

On this episode of “Cocktail College,” we’re joined by Marshall Minaya, beverage director at New York’s Valerie, Madame George, and Lolita, to pick the petals off of this surprisingly intricate cocktail — and template — that is the Daisy. Tune in for more.

Listen Online

Listen on Apple Podcasts

Listen on Spotify

Marshall Minaya’s Daisy Recipe


2 ounces Moonbird Gin/Holland-style gin
¾ ounce fresh lemon juice
2 teaspoons Maraschino liqueur
2 teaspoons simple syrup
seltzer water


Add all ingredients to a shaker tin with ice.
Shake until chilled.
Strain into a large chilled cocktail glass.
Top with a splash of seltzer.

Get in touch:

Reddit thread regarding soda water in Margaritas.

Follow us on Instagram:

Marshall Minaya
Tim McKirdy

The article The Cocktail College Podcast: The Daisy appeared first on VinePair.

Leave a Reply

Your email address will not be published.