A little bit of sour, a little bit of sweet,Â a little bit of strong and finally some weak..and no, its not a Planter`s Punch i`m making – its a Canal Street Daisy!
It takes its name from the famous Canal street which was made in the colonial era and divided the downriver older French/Spanish quarter and the newer upper American part of the city.The street was built where New Orleans was supposed to get a canal to be the dividing line.The canal was never made and so instead the Canal street street was constructed.
The wide median earmarked for the canal was referred to by early inhabitants as the “neutral ground”, due to the animosities amongst culturally distant residents on separate sides of the avenue. The term is still used in NO to refer to all street medians.
ItÂ´s a wide street and here`s where they meet – New Orleans historical streetcars. I like Canal street and since i`ve never yet had any Canal Street Daisy i wanted to try it out and see if i liked it too. I found the drink in my book “Famous New Orleans Cocktails and how to mix`em” by Stanley Clisby Arthur. It was first written in 1937.
This drink does in older recipes contain orange juice but in this book it doesnÂ´t – instead grenadine is used and this is the version i`m making so now i get a chance to try my new hibiscus grenadine as well.
A beautiful street to give name to a beautiful drink -Â much due to the bright red grenadine.
A Daisy is basically a sour (citrus, sweetener and spirit). with some soda added and it should be very cold. Garnished with seasonal fruits and mint. A number of base spirits may be used and then shaved or cracked or crushed ice. And then finally it should be served in either a cocktail glass, pewter mug, Julep cup, large goblet or highball.
So i decided to mix two drinks and hereÂ´s the recipe from the book:
CANAL STREET DAISY
0.5 oz fresh lemon juice
0.75 oz fresh lime juice
2 dashes grenadine syrup (you may add a little more, use homemade hibiscus grenadine)
1.5 oz rye whiskey
Top up with a little soda
Garnish with seasonal fruits and mint.
Swizzle in a julep cup or highball until frosty, then top with soda and garnish.
Its a very refreshing cocktail and should be served ice cold! i like the homemade hibiscus grenadine in it, it adds an extra tropical tang to the drink that is very refreshing. And homegrown fresh mint as garnish is not wrong either..
I like this cocktail!