For an idea, I started thinking about the classics. I did consider doing one of my favorite Sazerac variations, the split Cognac-rye one that celebrates both pre- and post-Phylloxera times with the body of the brandy balancing the spice of the whiskey; however, I was not sure if that covered enough new ground to warrant a post. Similarly, I considered riffing on Remember the Maine to divide the cough syrup-like Cherry Heering with Maraschino; with absinthe in the mix, it would become "improved" in addition to "perfect." Instead, I thought about the Sidecar and considered doing a post on Audrey Saunders' Tantris Sidecar that I made in 2007 before writing for the blog. When I reacquainted myself with the recipe, I realized that it was not a "perfect" split of the ingredients, but unequal modifications and expansions on flavor. Could I make a Sidecar "perfect"? As my mind turned over possibilities that included splitting the orange liqueur between Cointreau and Amer Picon, what I honed in on is the similarities between a Sidecar and a Margarita. Both have spirits, orange liqueur, citrus, and some sort of crystalline rim on the glass. What if I were to meld the two drinks into one?
Double DaisySince both of these drinks are classic Daisies, I went with the term Double Daisy which made me think about flowers in our garden that have double the number of petals or those few that were Siamese in nature. Once mixed, the Double Daisy offered a tequila aroma. When sampled from the unrimmed portion, the sip was citrussy with the lime being the strongest; next, the swallow had a mix of brandy and tequila notes with an orange finish. On trying the libation with the sugared rim, the lemon and brandy flavors were more pronounced. Lastly, drinking from the salted region diminished the lime's bitter notes such that it came across more lemon-like; in addition, the mineral aspect accented the tequila in the Daisy. So instead of giving drinkers a simple binary option of how to enjoy the drink like Don Lee recommended, the trinary option gave a much broader and complex way to bring out different aspects and balances out of the drink.
• 3/4 oz Brandy (Foret)
• 3/4 oz Tequila (Espolon Blanco)
• 3/4 oz Triple Sec (Cointreau)
• 3/8 oz Lemon Juice
• 3/8 oz Lime Juice
Shake with ice and strain into a cocktail glass partially sugar rimmed, partially salt rimmed, and partially unrimmed.
So thank you to Joel for picking the theme and running this month's show, and thanks to the rest of the Mixology Monday participants for keeping the shakers shaking and the spirit of the event alive!