WHISKY DAISY

     1-½ oz whisky                   ice
     ½ lemon’s juice                 soda water
     1 tsp sugar                     lemon peel
     3 dashes Grand Marnier          

Stir whisky, juice, and sugar to dissolve in an 8 ounce highball. Add Grand Marnier. Fill with ice and then fill with soda water. Twist a lemon peel over top and drop into glass.

Adapted from “Esquire’s Handbook for Hosts” (1949). Discover more vintage recipes at the Padgett Sunday Supper Club (clubpadgett.com)!