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player ready...Next week marks the Cinco de Mayo holiday.
And while plenty of you will settle for frozen margaritas and cheap shots of tequila (issues I have with this will be detailed in next week’s Play), it might behoove you to know a bit more about where your favorite tequila cocktail comes from.
In a word, it comes from a drink called The Daisy (which translates in espanol as
la margarita
).
Daisys were common enough back in the day, resembling most drinks to emerge in the Prohibition era: gin (or whiskey, rum, brandy — whatever you can get your hands on) seasoned with citrus and sugar, topped with soda. Proportions and particulars of each of those ingredients are what separates a Daisy from, say, a Tom Collins, and what pushed the Daisy to eventually morph into the margarita.
If you squint hard enough, you’ll be able to trace the lines from this standard recipe to your Mexican go-to.
The Daisy
2 ounces base spirit of your choice (I prefer gin, of course; try a silver tequila for holiday spirit)
1 ounce fresh lemon juice
1 teaspoon grenadine
1/2 teaspoon simple syrup
soda water (a half-can will be more than enough)
fresh mint sprig, for garnish
Setting soda and mint aside, combine ingredients in a shaker with ice and shake vigorously. Strain into rocks glass and top with soda. Garnish with mint. Salud!