The thing that caught my eye at the Rogue Distillery and Public House was a drink called a daisy. A daisy is a class of drink with no specific spirit base. You can make one with brandy, whiskey, rum or anything really. The basic ideal is soda water added to spirit, citrus and sweetener. It’s a precursor to the Cosmo, the sidecar and the margarita.
The Ginger Rum Daisy is a wonderfully refreshing drink. I chose mine with dark rum as I wanted a clear taste on this before I started playing with hazelnut. The ginger syrup and the lemon juice are a great concoction and rum is a sweet smooth way to bring all of this together.
Because this is served over ice with soda it’s not a strong drink. You’re not going to taste a lot of alcohol in something this large. For the price this was a pretty good drink. It does make me want to make my own ginger syrup since I like this drink a lot more than the Palomas I’ve been drinking lately.
Another followup to my post on basic syrups
Brown sugar is to regular sugar as premium is to regular gasoline. There isn’t a lot of kick to it, but you’re getting a better quality product.
Brown sugar is really just white sugar with the molasses added back in. This means that you’re getting a lot of the flavors that sugar cane has put back into your product.
I haven’t really played with the differences in light and dark brown sugar but light brown gives some very rich character to the syrup.
For the test drink I wanted to make something that would pull on that richness but be fairly classic. I call it “What Can Brown Do for You?”
1.5 oz Bourbon
0.5 oz Lemon Juice
0.5 oz Brown Sugar Syrup
Shake over ice, strain into glass.
It’s not really an old fashioned but it’s pretty good all on it’s own.
In looking for a simple cocktail to showcase some of my new syrups I happened upon an old classic.
The Fitzgerald is a classic cocktail in every sense.
1.5 oz Gin
3/4 oz Lemon Juice
3/4 oz Simple Syrup
2 dashes Angostura Bitters
The combination of sugar, bitters, citrus and spirit is effortless and allows your primary spirit to really shine. If you’re not a big crazy gin drinker, the double simple syrup that I created a couple of days back is an excellent way to ease yourself into some drinks you might not otherwise be sure of liking.
Double Simple syrup is simple syrup with a 2:1 ratio of sugar to water instead of the 1:1 normally used. This can actually be extended to 3:1 if you dare but anything beyond that and you’re getting into candy making country which is beyond the ken of this lowly cocktail scribe.
The richness of the syrup is strong, and I think you could scale back a bit on it if you wanted to play with the ingredient mix a bit. Upping the citrus will lose some of the more delicate flavors in your gin, but cutting back on the sweetness will change the cocktail without getting in the way of the flavors.
It is slightly thicker than normal simple syrup but this isn’t really evident once it’s in the drink.
I garnished mine with a few of the maraschino cherries I made a few weeks back. They’re still kicking and the extra flavors at the end were a nice touch.