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2017 LOUNGE COCKTAIL SERIES-- THE ORIGINAL "ROSEY DAISY"

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"The Rosey Daisy" is an Original BarBack Company cocktail made with Four Roses Bourbon, Domaine de Canton Ginger Liqueur, lemon juice, pineapple Juice, simple syrup and is served in a chilled coupe glass (as pictured above) or a chilled martini glass with a cinnamon rim. The designated garnish is a single Luxardo cherry and a lemon peel twist, made using The BarBack Tool patented peeler.

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What is a Lounge Cocktail?

Lounge Cocktails, fall under the relatively new-age category of "Craft Cocktails", and can be loosely defined as any type of craft or classic "sipping" cocktail that is typically enjoyed while sitting and conversing with others in a relaxed atmosphere or in a "chill", comfortable environment.

This is where the term "Cocktail Lounge" came about in the early 1930's, when referring to popular, pricey high-end taverns and exclusive parlors, pubs or "lounging" hotel bars. In 2017, most often these craft cocktails can be found and enjoyed at trendy cocktail bars, gastro-eateries, retro-speakeasys, martini lounges and, of course, at cocktail lounges.

Fresh mixed artisinal cocktails are not exactly a modern phenomenon. In fact, it’s a tradition that goes back as far as formal fermentation. Even in the Iliad, Homer wrote of epic heroes drinking wine mixed with goat cheese and ground barley. That may have been the first Lounge Cocktail, according to this definition.

We hope you all enjoy these recipes and please give us your feedback on our Contact Us page.

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"The Rosey Daisy" is this week's Lounge Cocktail and is actually a variation of a Classic Cocktail called "The Daisy" or "Brandy Daisy".

The Daisy cocktail has been recreated a lot over the years. The essential building blocks of The Daisy involves combining a splash of soda water to a Sour (spirit, citrus, sweetener). Outside of that foundation, many people have taken some liberties resulting in a broader category of the "sparkling sour" or "fizz" type of cocktails. 

Back in the day, Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or highball glass. 


Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipe is a good compromise between older and more modern versions.

  • 2 oz. base spirit (gin, rum, brandy, whiskey, vodka or tequila)
  • 1 oz. fresh lemon juice
  • 1 tsp. grenadine
  • 1/2 tsp. simple syrup (1:1)
  • Seltzer or club soda

Tools: Shaker tin and pint mixing glass, and a strainer

Glass: Julep if on the rocks or any number of stemmed cocktail glasses may be used if served up.

Garnish: Seasonal fresh fruit, fresh mint (optional)

Combine the spirit, juice and syrups with ice in a shaker. Shake and strain into a Julep cup filled with cracked ice. Top with "make it bubble" by adding chilled soda water and garnish.


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The Story and The History:

The Brandy Daisy is a cocktail which first gained popularity in the late 19th century. One of the earliest known recipes was published in 1876 in the second edition of Jerry Thomas's The Bartenders Guide or How To Mix Drinks: The Bon-Vivants Companion:

  • 3 or 4 dashes gum syrup
  • 2 or 3 dashes of Curacao liqueur
  • The juice of half a small lemon
  • 1 small wine-glass of brandy
  • 2 dashes of Jamaica rum

Fill glass one-third full of shaved ice. Shake well, strain into a large cocktail glass and fill up with seltzer water from a syphon.

Over the years, multiple variants of the recipe developed, including other Daisies involving other base spirits, such as whiskey or gin. The first gin-based Daisy, in at least one bartender's guide from the mid-1930s, is considered an early incarnation of the Cosmopolitan, a drink today well known as a citrus vodka-based concoction. Fresh citrus — typically lemon juice, but occasionally orange or lime juice — is common throughout most Daisy recipes. Liqueurs or cordials also figure prominently, ranging from Curaçao to maraschino or yellow Chartreuse (a suggestion from the writer Nathanial Gubbins in his 1899 book The Flowing Bowl), distinguishing The Daisy from other sour cocktails. Additional sweeteners sometimes added range from gomme syrup to grenadine syrup, raspberry syrup, or sugar.

A later recipe, published in 1941 in Old Mr Boston's De Luxe Official Bartender's Book includes the following instructions:

  • 2 oz California brandy
  • juice of ½ lemon
  • 1 tsp raspberry syrup or grenadine
  • ½ tsp powdered sugar
  • fill cracked ice

Shake well with cracked ice and strain into stein or 8 oz. metal cup. Add cube of ice and decorate with fruit.

The Daisy was the forerunner to other popular cocktails, most notably The Sidecar and The Collins from around the end of World War I, as well as The Gin Fizz and The Margarita, during the late 1930s and early 1940s. Even as the Margarita has become especially popular during the late 20th and early 21st centuries, its base spirit has also surfaced in both Tequila Daisies and Sidecars.

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FOR THE ORIGINAL "ROSEY DAISY" YOU WILL NEED:

-A BARBACK TOOL

-ONE PINT MIXING GLASS

-ONE LARGE SHAKER TIN

-A HAWTHORNE DRINK STRAINER

-ONE COUPE WINE GLASS, OR MARTINI GLASS

-FOUR ROSES BOURBON

-DOMAINE DE CANTON GINGER LIQUEUR

-FRESH LEMON

-SIMPLE SYRUP (SEE RECIPE BELOW)

-PINEAPPLE JUICE

-PROSECCO

-LUXARDO CHERRIES

-GROUND CINNAMON 

*This cocktail is shaken and strained into a chilled coupe or wine glass.

THE ORIGINAL "ROSEY DAISY"

  1. CHILL COUPE GLASS BY FILLING WITH ICE AND WATER. ALLOW TO CHILL FOR SEVERAL MINUTES.
  2. THEN, DUMP OUT ICE AND WATER, DRY GLASS WELL AND THEN RIM WITH GROUND CINNAMON.
  3. NEXT, INTO THE PINT GLASS, ADD 3/4 OUNCE OF SIMPLE SYRUP, 1/2 OUNCE OF LEMON JUICE, AND 1/2 OUNCE OF PINEAPPLE JUICE.
  4. NEXT, ADD 2 OUNCES OF FOUR ROSES BOURBON AND 3/4 OUNCE OF DOMAINE DE CANTON.
  5. FILL THE PINT GLASS WITH ICE, CAP WITH SHAKER TIN AND SHAKE VIGOROUSLY FOR 30 SECONDS.
  6. NEXT, STRAIN THE CONTENTS OF THE PINT GLASS INTO THE CHILLED GLASS USING A HAWTHORNE STRAINER.
  7. USE THE BARBACK TOOL PATENTED PEELER AND GARNISH WITH A LEMON PEEL TWIST AND A LUXARDO CHERRY. 

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THE ORIGINAL’S TRADITIONAL SIMPLE SYRUP RECIPE

  • 1.5 cups cane or granulated sugar
  • 1 cup water

Instructions

1) Add sugar, and water to a medium sauce pan over medium heat. Bring to a boil, stirring occasionally, and boil for about 2 minutes. Remove from heat and allow to cool slightly before use.

2) You can then pour the syrup into a plastic squeeze bottle or a glass bottle with a pour spout.

3) Store in an airtight container in the refrigerator for up to two weeks.

OriginalBarBack LLC, Copyright, All Rights Reserved 2017

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