Thanks to everyone who participated in this week's Food History Happy Hour! In this episode we made the Gin Daisy from the Recipes of American and Other Iced Drinks, London (1909).
We talked about Holland gin, orgeat syrup, picnics, including picnicking in rural cemeteries, potato salad, Miracle Whip a.k.a. boiled dressing, camping, including Maria Parloa's Camp Cookery, How to Live in Camp (1878) and Camp Cookery by Horace Kephart (1910) with an overview of the types of recipes and cooking they offer, and brief discussion of dehydrated backpacking foods.
We did have a few issues with the new service, so apologies for pixelated, skipping, or out-of-synch video. Hopefully it won't happen again!
We talked about Holland gin, orgeat syrup, picnics, including picnicking in rural cemeteries, potato salad, Miracle Whip a.k.a. boiled dressing, camping, including Maria Parloa's Camp Cookery, How to Live in Camp (1878) and Camp Cookery by Horace Kephart (1910) with an overview of the types of recipes and cooking they offer, and brief discussion of dehydrated backpacking foods.
We did have a few issues with the new service, so apologies for pixelated, skipping, or out-of-synch video. Hopefully it won't happen again!
Gin Daisy (1909)
The Gin Daisy, from the 1909 "Recipes of American and Other Iced Drinks," London.
Gin Daisy from the Recipes of American and Other Iced Drinks, London (1909) original recipe:
Take half-pint tumbler half full chipped ice, add three or four dashes of orgeat or gum syrup, three dashes of maraschino, juice of half lemon, a wine-glassful of Hollands gin; shake well; strain into a large cocktail glass, and fill up with seltzer or apollinaris water.
So here's my translated recipe that I used on the show:
In a cocktail shaker with ice, add:
1 tablespoon simple syrup with almond flavoring
1 tablespoon maraschino syrup
juice of 1/2 a lemon
1/2 wineglass gin (about 3 ounces)
splash bourbon
Shake and pour into a 12 ounce glass; fill with seltzer (I used lemon-lime). Add ice if desired.
If I were to make this again, I would definitely cut down on the gin, but the bourbon was a very nice addition for a little bit of smooth malty flavor to approximate Holland gin, a.k.a. jenever. And I might try this recipe for a more authentic orgeat syrup. Or maybe I'll try the old-school barley kind! Related to syrups - I finally ordered raspberry syrup! So expect some cocktails that call for that in the future. More pink drinks!
Take half-pint tumbler half full chipped ice, add three or four dashes of orgeat or gum syrup, three dashes of maraschino, juice of half lemon, a wine-glassful of Hollands gin; shake well; strain into a large cocktail glass, and fill up with seltzer or apollinaris water.
So here's my translated recipe that I used on the show:
In a cocktail shaker with ice, add:
1 tablespoon simple syrup with almond flavoring
1 tablespoon maraschino syrup
juice of 1/2 a lemon
1/2 wineglass gin (about 3 ounces)
splash bourbon
Shake and pour into a 12 ounce glass; fill with seltzer (I used lemon-lime). Add ice if desired.
If I were to make this again, I would definitely cut down on the gin, but the bourbon was a very nice addition for a little bit of smooth malty flavor to approximate Holland gin, a.k.a. jenever. And I might try this recipe for a more authentic orgeat syrup. Or maybe I'll try the old-school barley kind! Related to syrups - I finally ordered raspberry syrup! So expect some cocktails that call for that in the future. More pink drinks!
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