1/2 oz Orgeat
1/4 oz Maraschino Liqueur (Luxardo)
3/4 oz Lemon Juice
Shake with ice and strain into a cocktail coupe. I added a lemon twist.
Two Mondays ago, I decided to make the Genever Daisy recipe presented by White Chapel in San Francisco that appeared in the most recent issue of Imbibe Magazine. At first, I thought that it was one of their own creations that utilized the nutty pairing of orgeat and Maraschino that worked so well in drinks like the Gold Cup and Marlin. Later, I realized that it was based off of Jerry Thomas' 1876 recipe for the Gin Daisy that called for Holland Gin.