Anders, I’ve been waiting for the bear bar mat to be in stock for a while. Do you have any idea when they will be available for ordering again ? Thank you.
Did I miss something? Is there a golden ratio of citruses to liquors in non-daisy cocktails? I see 0.75x4, I see 1.5+0.75+0.5, I see 2+1+0.5. Have I been missing out on the secret formula?
Dear Anders, your joke about the glasses was awesome. I got to the point when it’s necessary to change two pairs back and forth. I like such people with sense of irony and self-irony. Your storytelling skill has reached another level again. Don’t stop. You’re the greatest!
Anders! G’day from Australia! Your Gin Daisy actually elicited a bona fide “that was delightful” when I made it for a friend a few weekends back. And tonight I discovered that I had a skerrick of cognac left in a bottle and all the other ingredients were here (lemon tree in backyard) and I finished off my night with a Brandy Daisy nightcap. Chefs Kiss! So both are winners! Thanks for helping me enjoy the heck out of making cocktails!
Just watched your video as my wife and I were sipping G&Ts. I just happened to have all the ingredients for the Gin Daisy on hand so I made a couple. We really liked them! The recipe has been added to my Cocktail "cookbook."
I love this episode because it shows off the artistic side of making drinks. Not all are just a straight formula; you have to know something about the liqueur you are adding to a spirit and you have to know the spirit as well to know which ones to pair up. This leaves a decent bit of room for experimentation and building off the work and art of others like yourself. Very very cool. Thanks for not shying away from the complicated stuff which you make very easy to understand for us nugs out here! Keep up the good work sir! Love it!!
After a couple years building my bar, I appreciate the “boop” as a measurement. A boop is sometimes a 1/2 oz, other times 2. Depends on the mood, the ingredient, and the person. Thank you for the sips tips and recipes! Keep em comin!
I could watch your videos for hours, what am I saying, I have watched you for hours haha! Your videos are entertaining, educating and just a joy to watch! Keep up the great work!
Don't you just love it when you watch an Anders video and have (almost) everything to make the drink in question. Just made a Cognac daisy using Remy Martin VSOP, Doorlys 5yr (Barbados instead of Jamaica), Cointreau, Simple Syrup & Lemon Juice. I did hear you state that an absence of sparkling water is a departure from being able to call it a 'Daisy', but I didn't have any in, and to be honest, what I'm currently drinking is delicious without it. This one is getting written down. Very good indeed.
I liked the history of this, I was always under the impression that a daisy was a sour style sweetened with only a liquor. I will make both of these this evening!
I went ahead and made a boop-quet of daisies. They were really nice. Def sours. Slightly lightened and sweetened. Good drinks to have on the patio this summer
I love your determination to find historical accuracy in a field that has historically been word -of-mouth. My booze library keeps growing thanks to you and HTD. Push the little daisies...!!
These have become my go to for everything cocktails and comic relief amidst the heat of summer- a true mixology masterclass with a goofy joke here and there (the mint gag was awesome) - where's the pooch? Cheers from SC!
"You're no daisy. You're no daisy at all." - Doc Holliday from Tombstone (1993) Makes a lot more sense now, doesn't it? The actual "best" talking to the man who claimed to be the best after defeating him. I think it's great that so many drinks start with a similar base: simple syrup, orange curacao or triple sec, and a citrus. The Mai Tai has been called a rum margarita with orgeat, and here we have one of the original margaritas, but with brandy. Love the addition of sparkling water, I bet that punches up the drink quite a bit. Thanks for the idea, Anders.
Anders, I love your channel. I’m always learning and love the history you research. My wife’s favorite summer cocktail is a Basil Daisy, (though most likely a sour after listening to you)😂 😂 The cocktail recipe is Vodka-2 oz, Aperol- 0.75 oz, Lemon Juice-1 oz, Simple syrup-1 oz, and 3 Basil Leaves. Shake in a tin for 20-30 seconds to disrupt the Basil, then double strain into a Collins glass with ice. Garnish with Basil leaf or Basil flowers. Hopefully you’ll try it and enjoy.
This was a great one! I also look for the similarities between cocktail styles to help craft new ones, but I also appreciate how the daisy bucks the trend as well. Thanks for another fantastic video.
So mad that I can't try these last couple of cocktails. I was away on vacation for two weeks and my house sitter drank my bar dry! All 15 bottles that I collected from your 15 essentials video way back when. So pissed! Anyway, keep being as entertaining and informative as you are while I start the slow process of rebuilding. To the bar!
I started added a bit of sparkling water to my margaritas a few months ago. I make them pretty strong and it helps make them a little more drinkable, also very refreshing! Pretty cool to see that it might've been the way they were originally made! I guess I'm not the pioneer I thought I was :)
Hi Anders…I feel like I was in a classroom w/Professor Anders…my mind was blown and I loved it…great history lesson!👌👌👌 I love sour-type drinks so I’m excited for “The Daisy”…oh and I too wear reading glasses-you look great with glasses!😁😁 have a wonderful weekend and as always “CHEERS”🍸🍸❤️❤️
I DO have a Daisy of my own to share! Maybe not traditional, but it's pretty tasty... 1 oz bourbon (Evan Williams BIB) 1 oz rye (Old Forester 100pf rye) .75 oz fresh lemon juice .50 oz 1:1 simple syrup .50 orgeat (Liber & Co) Shake w/ ice Double strain into chilled coupe No garnish ❤
Thanks to Anders, I spotted the sidecar hiding in the brandy daisy early on. I have learned a ton on this channel! I would be interested in a discussion of cocktail vs. drink. If not appropriate for a video, maybe something in the newsletter? Thanks for being such a great teacher!
Fantastic as always! Both recipes look very interesting, but I'll go with the Gin Daisy for today's cocktail hour. Amazingly enough I have all the ingredients for both drinks, that doesn't happen often. Made my grenadine based on your recipe, and I make my own sparkling water too. Cheers.
The “Daisy age or era” also defines a hip hop evolution that occurred with the birth of De La Soul, the Jungle Brothers, and A Tribe Called Quest. It is symbolized by a stark change musically from the hard hip hop of East and West coasts to a variety of smooth jazzy beats and flavorful lyrics. Somehow, I find this video apropos 👍🏾
Love the channel, Az and Anders, best bartending guide on the internet! Longtime viewer, first time commenter.... Do you have any plans for a film on the whiskey daisy? There are so many different versions out there of both No. 1 and No. 2! This video was great to learn more about daisies in general but it's lead me down the rabbit hole of whiskey daisies as alternative to all the whiskey sour variations. The world needs you to tell us more about the whiskey daisy! 🙂
I've been making Palomas with grapefruit juice and sparkling water this summer, I guess those count as a daisy if you look at them from the right angle. Definitely gonna try the gin daisy this weekend, thanks for the recipe!
Never bored! Very interesting info. And I do have my/your home made grenadine and the elusive ( in Canada) Benedictine. Not much of a gin fan but this might change my mind. ( and it’s pink!)
This looks like my perfect cocktail style. My daughter thinks I like my cocktails too lemony, which, fair, and I like the little bit of fizzy water too. Lovely.
Anders … love your videos. I have tried so many new cocktails after watching them Just had a clarified / milk washed negroni in Philly. It seems like a lot of work but would love to see a video on your thoughts and what cocktails benefit from the process. The history also seems very cool.
Only thing that disappoints me, is that I will never be able to have Anders be my bartender. Such an amazing personality can you imagine how lively he kept the bar?
I noticed that a Brandy Daisy has most of the same ingredients as an Embassy Cocktail. Both have become favorites of mine since I learned about them here.
Some time ago I made a French Daisy which doesn't use sparkling water but sparkling wine/champagne. Not sure if that actually qualifies as a Daisy but the drink is really good. The recipe on Difford's Guide worked well for me.
Recently, I started making my own orgeat, and I was exploring for different cocktails to make with it. I came across the recipe for an army and navy, which is 2 parts Orgeat, 2 parts lemon juice, and 3 parts gin with a couple of dashes of angostura bitters and a drop of saline (I actually just dropped a few flakes of large finishing salt into the glass). Served up in a coup or martini glass. I usually make my wife an almond crush, which is non-alcoholic and served on the rocks with seltzer. Last night I added seltzer to my army and navy, I guess making it like a daisy.
Now I need to try a Margarita with a splash of sparkling water. I've always found it a bit too harsh, so that might just be enough to make it perfectly balanced.
I just made a Daisy de Santiago two days ago from the Smugglers Cove book. Rum, Yellow Chartreuse, lime, Demerara syrup and seltzer. Quite refreshing. Also, "Grenadictine" could be like Smugglers Cove's "Herbstura", though I don't know what the shelf life would be on something like that.
Didn't know the Daisy was a category of drink until now! Funnily, one of the most appreciated (by my guests) drinks I gobbled up from the interwebs was called the Thai Daisy wherever I found it - a low alcohol drink, made of coconut liqueur as the base, plus orgeat, lime juice and water, and the fun thing is, personally I have a strong distaste for both coconut (except in Indian food, where I do like it) and almond - but I love this drink.
@anderserickson you should do a video on this summer’s new vacation cocktail, the Sea Glass Sea Glass Cocktail For one drink... -2 oz. of Hpnotia (approx. 3 tosps.) -1 oz. coconut rum (approx. 2 scant tosps.) -4 oz. of club soda (approx. 1/2 cup) -Spearmint bruised -Combine Hpnotiq and coconut rum. Added ice. Add club soda. Top with bruised mint and stir.
Love your content! Question for you as a bartender: I don't necessarily want to buy all the ingredients for cocktails such as this for my home bar but still want to try your original recipes - how uncouth is it if I go to my local and show them your recipe and them to make it for me?
Boop
Boop in a coupe.
by this afternoon, I'll be pushing up daisies
Boopsa Daisy
Anders, I’ve been waiting for the bear bar mat to be in stock for a while. Do you have any idea when they will be available for ordering again ? Thank you.
Did I miss something? Is there a golden ratio of citruses to liquors in non-daisy cocktails? I see 0.75x4, I see 1.5+0.75+0.5, I see 2+1+0.5. Have I been missing out on the secret formula?
9:29 the mint garnish was so funny 🤣🤣🤣🤣
Dear Anders, your joke about the glasses was awesome. I got to the point when it’s necessary to change two pairs back and forth. I like such people with sense of irony and self-irony. Your storytelling skill has reached another level again. Don’t stop. You’re the greatest!
Started following you during the pandemic and I love the blend of history and breakdown of the drinks.
Keep it up!
Appreciate you sticking around! Cheers
Started watching the channel casually during the pandemic and now I'm a bartender lmao
I laughed *way* too hard at the mint bit. Excellent video as always, sir!
Anders! G’day from
Australia! Your Gin Daisy actually elicited a bona fide “that was delightful” when I made it for a friend a few weekends back. And tonight I discovered that I had a skerrick of cognac left in a bottle and all the other ingredients were here (lemon tree in backyard) and I finished off my night with a Brandy Daisy nightcap. Chefs Kiss! So both are winners! Thanks for helping me enjoy the heck out of making cocktails!
Love this! Appreciate the comment. Happy you're enjoying the Daisies!
Just watched your video as my wife and I were sipping G&Ts. I just happened to have all the ingredients for the Gin Daisy on hand so I made a couple. We really liked them! The recipe has been added to my Cocktail "cookbook."
I love this episode because it shows off the artistic side of making drinks. Not all are just a straight formula; you have to know something about the liqueur you are adding to a spirit and you have to know the spirit as well to know which ones to pair up. This leaves a decent bit of room for experimentation and building off the work and art of others like yourself. Very very cool. Thanks for not shying away from the complicated stuff which you make very easy to understand for us nugs out here! Keep up the good work sir! Love it!!
I’m still here and my mind is indeed blown! You’re a great teacher Anders and that’s why I stick around!
Appreciate that. Cheers!
The first (Sidecar-ish) one looks very good! I’ll try it tonight.
FYI - You need to make a recipe book!
The second one is a 'must do'. Finally a new way to use the grenadine you taught me to do.. 😎
After a couple years building my bar, I appreciate the “boop” as a measurement. A boop is sometimes a 1/2 oz, other times 2. Depends on the mood, the ingredient, and the person.
Thank you for the sips tips and recipes! Keep em comin!
I could watch your videos for hours, what am I saying, I have watched you for hours haha! Your videos are entertaining, educating and just a joy to watch! Keep up the great work!
Don't you just love it when you watch an Anders video and have (almost) everything to make the drink in question.
Just made a Cognac daisy using Remy Martin VSOP, Doorlys 5yr (Barbados instead of Jamaica), Cointreau, Simple Syrup & Lemon Juice. I did hear you state that an absence of sparkling water is a departure from being able to call it a 'Daisy', but I didn't have any in, and to be honest, what I'm currently drinking is delicious without it.
This one is getting written down. Very good indeed.
I liked the history of this, I was always under the impression that a daisy was a sour style sweetened with only a liquor. I will make both of these this evening!
Great video!! Love the deep dive into the history and the illustrations are top notch
HAHAHAHA - my mind is blown! And a new way to garnish with mint! Keep up the fun/fine work! 🤯🤣
I went ahead and made a boop-quet of daisies. They were really nice. Def sours. Slightly lightened and sweetened. Good drinks to have on the patio this summer
I love your determination to find historical accuracy in a field that has historically been word -of-mouth. My booze library keeps growing thanks to you and HTD. Push the little daisies...!!
These have become my go to for everything cocktails and comic relief amidst the heat of summer- a true mixology masterclass with a goofy joke here and there (the mint gag was awesome) - where's the pooch? Cheers from SC!
"You're no daisy. You're no daisy at all." - Doc Holliday from Tombstone (1993)
Makes a lot more sense now, doesn't it? The actual "best" talking to the man who claimed to be the best after defeating him.
I think it's great that so many drinks start with a similar base: simple syrup, orange curacao or triple sec, and a citrus. The Mai Tai has been called a rum margarita with orgeat, and here we have one of the original margaritas, but with brandy. Love the addition of sparkling water, I bet that punches up the drink quite a bit. Thanks for the idea, Anders.
Good point on the Doc Holliday quote!
Love the history, the dry humor, and the drinks! Keep the videos coming chief!
Anders, I love your channel. I’m always learning and love the history you research.
My wife’s favorite summer cocktail is a Basil Daisy, (though most likely a sour after listening to you)😂 😂
The cocktail recipe is Vodka-2 oz, Aperol- 0.75 oz, Lemon Juice-1 oz, Simple syrup-1 oz, and 3 Basil Leaves. Shake in a tin for 20-30 seconds to disrupt the Basil, then double strain into a Collins glass with ice. Garnish with Basil leaf or Basil flowers.
Hopefully you’ll try it and enjoy.
This was a great one! I also look for the similarities between cocktail styles to help craft new ones, but I also appreciate how the daisy bucks the trend as well. Thanks for another fantastic video.
So mad that I can't try these last couple of cocktails. I was away on vacation for two weeks and my house sitter drank my bar dry! All 15 bottles that I collected from your 15 essentials video way back when. So pissed! Anyway, keep being as entertaining and informative as you are while I start the slow process of rebuilding. To the bar!
I started added a bit of sparkling water to my margaritas a few months ago. I make them pretty strong and it helps make them a little more drinkable, also very refreshing! Pretty cool to see that it might've been the way they were originally made! I guess I'm not the pioneer I thought I was :)
Great video! where is Az besides behind the camera I miss seeing her; you two have great chemistry!
Hi Anders…I feel like I was in a classroom w/Professor Anders…my mind was blown and I loved it…great history lesson!👌👌👌 I love sour-type drinks so I’m excited for “The Daisy”…oh and I too wear reading glasses-you look great with glasses!😁😁 have a wonderful weekend and as always “CHEERS”🍸🍸❤️❤️
Sitting at the lake and I have the ingredients to try this! Bravo and thanks for introducing me to this new style of sour
I DO have a Daisy of my own to share! Maybe not traditional, but it's pretty tasty...
1 oz bourbon (Evan Williams BIB)
1 oz rye (Old Forester 100pf rye)
.75 oz fresh lemon juice
.50 oz 1:1 simple syrup
.50 orgeat (Liber & Co)
Shake w/ ice
Double strain into chilled coupe
No garnish
❤
you're using my two favorite bourbons EW BiB and Old Forester 100 proof rye - I'll have to try it!
Thanks to Anders, I spotted the sidecar hiding in the brandy daisy early on. I have learned a ton on this channel! I would be interested in a discussion of cocktail vs. drink. If not appropriate for a video, maybe something in the newsletter? Thanks for being such a great teacher!
Fantastic as always! Both recipes look very interesting, but I'll go with the Gin Daisy for today's cocktail hour. Amazingly enough I have all the ingredients for both drinks, that doesn't happen often. Made my grenadine based on your recipe, and I make my own sparkling water too. Cheers.
The “Daisy age or era” also defines a hip hop evolution that occurred with the birth of De La Soul, the Jungle Brothers, and A Tribe Called Quest. It is symbolized by a stark change musically from the hard hip hop of East and West coasts to a variety of smooth jazzy beats and flavorful lyrics. Somehow, I find this video apropos 👍🏾
Love the channel, Az and Anders, best bartending guide on the internet! Longtime viewer, first time commenter.... Do you have any plans for a film on the whiskey daisy? There are so many different versions out there of both No. 1 and No. 2! This video was great to learn more about daisies in general but it's lead me down the rabbit hole of whiskey daisies as alternative to all the whiskey sour variations. The world needs you to tell us more about the whiskey daisy! 🙂
that moment you had with the mint made me llol!
I've been making Palomas with grapefruit juice and sparkling water this summer, I guess those count as a daisy if you look at them from the right angle.
Definitely gonna try the gin daisy this weekend, thanks for the recipe!
I just ordered your mixing glass and stirring spoons!
Never bored! Very interesting info. And I do have my/your home made grenadine and the elusive ( in Canada) Benedictine. Not much of a gin fan but this might change my mind. ( and it’s pink!)
This looks like my perfect cocktail style. My daughter thinks I like my cocktails too lemony, which, fair, and I like the little bit of fizzy water too. Lovely.
Anders … love your videos. I have tried so many new cocktails after watching them Just had a clarified / milk washed negroni in Philly. It seems like a lot of work but would love to see a video on your thoughts and what cocktails benefit from the process. The history also seems very cool.
This is delicious 😋 Thank you 😊
Really nice backing music (and yes, I was paying attention to the cocktail class). Just wanted to point that out.
Really interesting video Anders! I have the rocks glasses chilling for the Gin Daisy as i type! Can't wait to try this one!
Just made both of them. Nice!
No you haven’t confused you have just convinced me to add a few dashes of soda in my Margarita! 😄
Only thing that disappoints me, is that I will never be able to have Anders be my bartender. Such an amazing personality can you imagine how lively he kept the bar?
We made your version of the Gin Daisy - so good!
I made your grenadine and I love it. I will make both these "drinks"😊
Get Oz back in the drink review more often!
Love your content!
I noticed that a Brandy Daisy has most of the same ingredients as an Embassy Cocktail. Both have become favorites of mine since I learned about them here.
Some time ago I made a French Daisy which doesn't use sparkling water but sparkling wine/champagne. Not sure if that actually qualifies as a Daisy but the drink is really good. The recipe on Difford's Guide worked well for me.
I don’t drink but I love this channel.
Good episode! Want to make that drink!
Love your videos because you’re always very educational but in an entertaining way. It’s easy to watch and learn🫶
As always, my mind is totally blown! Great to have you back, Anders!
Nice 😊 very informative!! I’m making one at my bar today
The drinks sound delicious. To the bar!
Interesting! Never heard of this style, so thanks
A great video, giving me some insight into how a favourite (but ingredientwise secret) drink of mine at a very good bar might be prepared.
Freaking loved the Daisy!
You have a great opportunity to make a new version - the Whoopsidaisy.
“You’re a daisy if you do.”
I hear that line in the voice of Doc Holiday in Tombstone.
When he explained what daisy meant in the old days I immediately realised what doc holiday was meaning
"I'm your huckleberry"... Syrup. For the daisy.
This is the comment I came here for.
@@PTPerdix
Hello to all the “it’s huckle bearer” people who came to say it.
But you must admit the huckleberry syrup joke is hilarious!!
What a well timed video. I just made your Gin Daisy, and it’s tasty! Thank you!
These sound so good. You're such dork, my kinda people 😁
I've been dabbling in re-arranging some cocktails with kefir (Kefirinha, Kefito, Manhattir and the like) and the results seem like very refreshing.
Oh, fabulous day, two Anders Erickson drink recipes, and I have all the ingredients! To the Bar!
Cheers
Love ya, Anders!
Ready for this? London dry gin daisy sweetened only with Midori.
The melon and botanicals do a fun dance in the soda fizz.
Nice - will be giving it a shot! Cheers
waiting for Az to taste the drink, dang it!
I love this guy. Missed Az in this one 😢
Great news style that I haven't thought about. I really like that you do the research so I don't have to!
Cheers
I think I like the Gin Daisy the most!!
Love it. Cheers Christine!
Much care!! Have a fab weekend! Cheers Anders!! You rock!!
Got to try the Gin Daisy,, prefer a little more "Boop"in my cocktails 😂😂❤❤
Still here 😁 and loving the videos!
Good evening, my favorite bartender
Great Video!
Damnit Anders... I've been avoiding buying Bénédictine but here is the cocktail that broke the camel's back
Thank you for the daisy video on daisy drinks that will - typical to cocktails/drinks you share - taste daisy, I am sure.
I think that phrasing works.
Nicely done! Cheers
currently reading imbibe from david wonderich (your recommendation) so this is right up my valey. such a good video
Recently, I started making my own orgeat, and I was exploring for different cocktails to make with it. I came across the recipe for an army and navy, which is 2 parts Orgeat, 2 parts lemon juice, and 3 parts gin with a couple of dashes of angostura bitters and a drop of saline (I actually just dropped a few flakes of large finishing salt into the glass). Served up in a coup or martini glass.
I usually make my wife an almond crush, which is non-alcoholic and served on the rocks with seltzer.
Last night I added seltzer to my army and navy, I guess making it like a daisy.
Still here. Never bored. 🤓😄
Running a little low on your Jamaican Rum there Anders🤏 🤓
Oh no, I just used the glasses emoji too!
today i learned that, apparently, my favorite daisy-style drink is the margarita. mind DEFINITELY blown.
my fav daisy is Lemon juice, Suze, Peychauds bitters, and gin (add yuzu curacao if you like it sweeter)
I wish you'd done a rum daisy, too!
Thanks Anders! Sours are my favorite. I just tried to order a bunch of bottles from your curiada list but unfortunately they don't ship to Ohio (yet).
I think you omitted the lemon juice from the brandy Daisy recipe. A great video.
Cheers!
Now I need to try a Margarita with a splash of sparkling water. I've always found it a bit too harsh, so that might just be enough to make it perfectly balanced.
I just made a Daisy de Santiago two days ago from the Smugglers Cove book. Rum, Yellow Chartreuse, lime, Demerara syrup and seltzer. Quite refreshing. Also, "Grenadictine" could be like Smugglers Cove's "Herbstura", though I don't know what the shelf life would be on something like that.
Really enjoy the channel!
Looking to try the gin daisy... but...
Is there a substitute for the Benedictine?
Hello Anders, great episode and history. Please update the brandy daisy in description comments to add the 1/2 ounce of lemon juice 👍
Done. Thanks!
Although I did indeed jump ship, I do like these a lot. :D
Loving the show. Fresh, unique and just a little...weird. :)
Life's better when it's a little weird
@@AndersEricksonGodamned right.
Didn't know the Daisy was a category of drink until now! Funnily, one of the most appreciated (by my guests) drinks I gobbled up from the interwebs was called the Thai Daisy wherever I found it - a low alcohol drink, made of coconut liqueur as the base, plus orgeat, lime juice and water, and the fun thing is, personally I have a strong distaste for both coconut (except in Indian food, where I do like it) and almond - but I love this drink.
Both look delicious I'll try them both.
Cheers
TO THE BAR!➡️🥃
Mind officially blown !
@anderserickson you should do a video on this summer’s new vacation cocktail, the Sea Glass
Sea Glass Cocktail
For one drink...
-2 oz. of Hpnotia (approx. 3 tosps.)
-1 oz. coconut rum (approx. 2 scant tosps.)
-4 oz. of club soda (approx. 1/2 cup)
-Spearmint bruised
-Combine Hpnotiq and coconut rum. Added ice. Add club soda. Top with bruised mint and stir.
Clover club with a splash of club soda is now a clover daisy !
Those look so tasty... Fun Video!
Love your content! Question for you as a bartender: I don't necessarily want to buy all the ingredients for cocktails such as this for my home bar but still want to try your original recipes - how uncouth is it if I go to my local and show them your recipe and them to make it for me?
I wouldn't think so - but I don't know your bartenders. Worth a shot!