Whiskey Daisy, Jenever Variation

• 1.5 oz genever
• 1/4 muddled lemon
• 0.5 oz pear eau de vie
• 0.5 oz grand marnier

Whiskey Daisy
From Harry Johnson’s New & Improved Bartender’s Manual (1882)

• ½ Tablespoonful sugar
• 2 or 3 dashes Lemon juice
• 1 dash lime juice
• 1 dash Seltzer
• ¾ glass of finely shaved ice
• 1 wine glass good whiskey
• ½ pony glass yellow chartreuse

Stir up well with spoon; then take a fancy glass and have it dressed with fruits of the season, and strain the mixture into it, and serve.