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Gin Daisy

A citrusy gin cocktail with raspberry syrup, served over crushed ice and topped with soda water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Gin and syrup match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 127 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Gin Daisy

Ingredients

Directions

  1. Juice the lemon into a shaker.

  2. Add the dry gin and raspberry syrup.

  3. Fill the shaker with finely crushed ice and shake well.

  4. Strain the mixture into a glass.

  5. Top with soda water and serve.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Gin + syruptop 6% of all pairs
    Smell alikestrong
    Cooked together127 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Lemon + raspberrytop 8% of all pairs
    Smell alikemoderate
    Cooked together1,109 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

  3. Lemon + syruptop 20% of all pairs
    Smell alikelow
    Cooked together2,235 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  4. Raspberry + syruptop 20% of all pairs
    Smell alikelow
    Cooked together377 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Lemon + gintop 23% of all pairs
    Smell alikelow
    Cooked together306 recipes

    Shared aroma: alpha-pinene (pine, turpentine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gin
Provides the spirit base and the main alcoholic character of the drink.
Raspberry syrup
Adds sweetness and fruity flavour to balance the sour lemon juice.
Lemon
Adds acidity that brightens the drink and balances the sweetness of the syrup.

The step that matters

Shaking with finely crushed ice. Shaking chills the drink rapidly and dilutes it slightly with melted ice, softening the alcohol and blending the flavours. Finely crushed ice melts faster and chills more quickly than cubes, so shake well to get proper cold dilution.

Swap the raspberry

How well each one fits the dish's main ingredients (lemon, gin, syrup):

  1. Limefits better
  2. Orangefits better
  3. Raspberrythe original
  4. Cherryfits about as well

Fit is the average pairing score against lemon, gin, syrup. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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