An elegant variation on the Daisy that dispenses with the lemon juice, this recipe can be found in George J. Kappeler’s seminal 1895 treatise, Modern American Drinks. He didn’t go to Harvard as far as we know, but things would’ve been a good deal more jolly around the Yard if he had.
1 1/2 ounces cognac
1 1/2 ounce red vermouth
3 dashes Angostura bitters
To finish: chilled fizz water
Lemon peel
Stir and strain into a chilled cocktail glass; top off with fizzy water and twist lemon peel over the top.
