My father must have had a copy of this book, I recognized the Whiskey Daisy page immediately. My best friend and I, both 16, had made a chocolate whiskey pinwheel cake from a recipe in a magazine, and since the family wasn’t at home we decided to make cocktails from some of the remaining whiskey. We probably decided on one of the whiskey daisies because the ingredients happened to be in the cabinet - I don’t actually remember very well, it was my first time getting truly drunk and I did a thorough job of it 😄 The cake was wonderful, too! eta: we probably did use grenadine, I don’t remember Dad making raspberry syrup around that time
I'm not a huge whiskey fan, but I am a huge lemon and raspberry fan...I'd give this a try! And I love the name. What is it that makes something a Daisy cocktail?
Speaking of small distilleries and rye, there's a lesser known brand called Angel's Envy.. they make a rye that they finish in rum casks..it's fantastic.
@@SteveCrosd I consider them lesser known due to the price..the average Joe going out for a drink is much less likely to know of the brand than big spenders and top shelf only drinkers.
I'll have to try this! I fell in love with a French Manhattan last year, which is whiskey, Chambord, and orange bitters, and I suspect this would be right in that same vein.
I'm concerned that a trip to Canada may *need* to be in my near future - because now I'm on the hunt for 2 new (to my pantry) whiskies. I'm running out of room on the "bar shelf" - but I don't eat pasta (I prefer to drink my grains) so the pasta is out & new whiskey can take its place. It's all about priorities, no?
Another wonderful video and cocktail recipe. This looks right up my alley. I must try the raspberry syrup. I wonder if you can mix in raspberries with the gum/gomme syrup you have a recipe for? Have a great day, you two. Thanks again
Glen: At 4:09 you said “it’s barley whisky. It’s only three years old, which just barley makes the rule”. Here’s another non-drinker question for you. What would it be if it was one year old or even two years old? Natural grain sprits? Or something more like BATF legal white lightning or moonshine? Respectfully, W.S.
Just a note for anyone who relies on the closed captioning (Deaf, Hard of Hearing, or with Audio Processing Disorder) the censored word is not, in fact, obscene. It's the word "Jigger," which is a unit of liquid measurement. That aside, that does look like an absolutely delicious drink. Forgive an editorial comment (or not; I'm making one, anyway), but I hate when captioning businesses censor the captions even when obscene words are used. Disabled people are not fragile special cases who need protection just because we need accommodations. But it's even worse when the people transcribing the audio don't take context into account, and jump to the wrong conclusions (To be fair to the individual who typed up these captions, they may be required to censor words by their employer; they also may be required to assume that any word that *rhymes* with an obscenity is a minced oath).
*Thank you!* Thank you for all of this - but especially the comment regarding "we are NOT delicate wilting flowers ~!nor are we snowflakes!~ In fact, the deaf community (that I enjoy time with) is one of the most "straight shooting" hardest to offend group of individuals that I have ever met. And yes, I know that not everyone who utilizes captioning is deaf/hearing impaired - but I recognize it as a common misconception. One comment about our shared frustration with "translation & transcription" - both in accuracy & censorship... Much of it is done with voice to text input *mechanically* with no human input. We've seen the foibles of that technology, in the stream of running jokes about voicemail-to-text transcription. It is the worst of the worst when it comes to "¿You call this "smart" technology?"! This is an explanation, not a defense; because, as Grandma was fond of saying, "There is no defense for intentional stupidity."
For me a Daisy which are an entire family cocktails where you replace the simplesyrup in a sour which also are an entire family of cocktails with a sweet liqour like triple sec, dry curacasao, cointreau and so on. Is it really a Daisy and not a sour when using a raspberry syrup?
Depends on the syrup. The one Glen used in this recipe likely needs refrigeration (1:1 syrups are technically shelf stable but can mold, the addition of the raspberry juice probably dilutes the syrup to
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I like when you both enjoy the cocktail, like this one. Very refreshing to watch you two. Thanks, Glen.
My father must have had a copy of this book, I recognized the Whiskey Daisy page immediately.
My best friend and I, both 16, had made a chocolate whiskey pinwheel cake from a recipe in a magazine, and since the family wasn’t at home we decided to make cocktails from some of the remaining whiskey. We probably decided on one of the whiskey daisies because the ingredients happened to be in the cabinet - I don’t actually remember very well, it was my first time getting truly drunk and I did a thorough job of it 😄
The cake was wonderful, too!
eta: we probably did use grenadine, I don’t remember Dad making raspberry syrup around that time
Notice the san serif font and minimalist layout design. That was super cool and futurist/modern back then.
Love the CBC shirt.
I love the name Writer's Tears.
Very appropriate for an Irish whiskey.
Love the old CBC logo. Was hoping The Beachcombers was on as I sit down to have this cocktail. Cheers...
Whiskey Daisy sounds like the hard-drinking antiheroine of a probably depressing novel…
YES!
Something by Steinbeck
@@Ea-Nasir_Copper_Co 🤣
And the novelist was drinking from a bottle of "Writer's tears"?
@@CapriUni Yes!
I'm from Wisconsin, I have at least 3 distilleries and 2 breweries in my town! Plus countless others in neighboring communities.
This looks great 😊
I'm not a huge whiskey fan, but I am a huge lemon and raspberry fan...I'd give this a try! And I love the name. What is it that makes something a Daisy cocktail?
That was my question too! 👍
Usually a daisy cocktail is fruit syrup (or fruit), citirus and the spirit.
@@IsaacIsaacIsaacson thanks! That sounds like a type of cocktail I would enjoy.
Speaking of small distilleries and rye, there's a lesser known brand called Angel's Envy.. they make a rye that they finish in rum casks..it's fantastic.
Drat. They don't ship to my state.... yet...
But they are on my radar now.
I wouldn’t call Angels Envy a small or lesser known distillery. They are widely available and have been for years
@@SteveCrosd I consider them lesser known due to the price..the average Joe going out for a drink is much less likely to know of the brand than big spenders and top shelf only drinkers.
Just made one of these. Absolutely delicious. Great summer drink
Raspberry syrup makes the best Ice Cream!
Finally, a whisky cocktail without orange!
I'll have to try this! I fell in love with a French Manhattan last year, which is whiskey, Chambord, and orange bitters, and I suspect this would be right in that same vein.
Yum
Seeing Glen shake I thought it would benefit from the creaminess of an egg white.
I am not a drinker but I do enjoy Glen's Cocktails After Dark. I see thatbhebis still associated with the CBC.
Don’t forget to use the “spent “ raspberries over ice cream 🍨
That would be great using some TX whiskey I have.
I'm concerned that a trip to Canada may *need* to be in my near future - because now I'm on the hunt for 2 new (to my pantry) whiskies.
I'm running out of room on the "bar shelf" - but I don't eat pasta (I prefer to drink my grains) so the pasta is out & new whiskey can take its place.
It's all about priorities, no?
Another wonderful video and cocktail recipe. This looks right up my alley. I must try the raspberry syrup. I wonder if you can mix in raspberries with the gum/gomme syrup you have a recipe for? Have a great day, you two. Thanks again
Wow Jules came early today, lol 🤣
Jules’ shirt….I love it. Where did it come from?
I just so happened to make this last night along with a gin daisy! It was my first time making it and I had no idea it existed already lol
Glen: At 4:09 you said “it’s barley whisky. It’s only three years old, which just barley makes the rule”. Here’s another non-drinker question for you. What would it be if it was one year old or even two years old? Natural grain sprits? Or something more like BATF legal white lightning or moonshine? Respectfully, W.S.
The rules are different depending on location. Canadian laws: www.laws-lois.justice.gc.ca/eng/regulations/C.R.C.,_c._870/page-19.html#h-569708
Just a note for anyone who relies on the closed captioning (Deaf, Hard of Hearing, or with Audio Processing Disorder) the censored word is not, in fact, obscene. It's the word "Jigger," which is a unit of liquid measurement.
That aside, that does look like an absolutely delicious drink.
Forgive an editorial comment (or not; I'm making one, anyway), but I hate when captioning businesses censor the captions even when obscene words are used. Disabled people are not fragile special cases who need protection just because we need accommodations. But it's even worse when the people transcribing the audio don't take context into account, and jump to the wrong conclusions (To be fair to the individual who typed up these captions, they may be required to censor words by their employer; they also may be required to assume that any word that *rhymes* with an obscenity is a minced oath).
For the most part captioning is done by a bot, which leads to a lot of unnecessary care taken and mistakes made.
*Thank you!*
Thank you for all of this - but especially the comment regarding "we are NOT delicate wilting flowers ~!nor are we snowflakes!~
In fact, the deaf community (that I enjoy time with) is one of the most "straight shooting" hardest to offend group of individuals that I have ever met.
And yes, I know that not everyone who utilizes captioning is deaf/hearing impaired - but I recognize it as a common misconception.
One comment about our shared frustration with "translation & transcription" - both in accuracy & censorship...
Much of it is done with voice to text input *mechanically* with no human input.
We've seen the foibles of that technology, in the stream of running jokes about voicemail-to-text transcription.
It is the worst of the worst when it comes to "¿You call this "smart" technology?"!
This is an explanation, not a defense; because, as Grandma was fond of saying, "There is no defense for intentional stupidity."
❤️
For the syrup you mention 500-600g of raspberry but what quantity of water/sugar?
Wow Im super early. Looks delicious though.
For me a Daisy which are an entire family cocktails where you replace the simplesyrup in a sour which also are an entire family of cocktails with a sweet liqour like triple sec, dry curacasao, cointreau and so on.
Is it really a Daisy and not a sour when using a raspberry syrup?
I wonder if simple syrups need to be refrigerated 🤔
Pretty sure the answer is “Yes”. I certainly refrigerate mine.
yes otherwise they will ferment, unless used quickly.
Depends on the syrup. The one Glen used in this recipe likely needs refrigeration (1:1 syrups are technically shelf stable but can mold, the addition of the raspberry juice probably dilutes the syrup to
Have you ever made a cocktail that caused both of you to say, "OMG, that's horrible?"
I can’t recall which one it was, but they certainly have crossed paths with some stinkers.
What's with the 30s man... depression hit the tastebuds too or what?