Daisy Ryan is the assistant beverage director of McGuire Moorman Hospitality, where she assists beverage director and master sommelier June Rodil in overseeing the diverse beer and cocktail programs at six of Austin’s most adored restaurants: Jeffrey’s, Josephine House, Clark’s, Elizabeth Street Café, Lamberts Barbecue and Perla’s.
What do you love most about MMH?
There’s always someone who knows something about everything.
What do you do when you’re not at the restaurants?
Hang with my dogs, drink cocktails, cook at home and listen to NPR. I also like to run, read and garden.
What would you bring to drink on a deserted island and why?
Stout because it has vitamins, gets you drunk, has a high ratio of water and is often served at a warmer temperature so I wouldn’t need to worry about refrigeration.
Daisy’s attitude is just as refreshing as her cocktails, check them out!
- 1 1/2 oz. Vodka
- 1/2 oz. Lemon
- 1/2 oz. Grapefruit Juice
- 1/4 King’s Ginger Liqueur
- 1/2 oz. Tarragon Simple Syrup*
- Top Club Soda
Garnish: Tarragon Sprig
Preparation: Shake with a tarragon sprig and strain.
*Tarragon Simple Syrup
- 1 qt. Simple Syrup
- 4 Tarragon Sprigs
Preparation: While simple syrup is still hot add the tarragon and let sit for at least two hours.
- 1 oz. Alipus San Juan del Rio Mezcal
- 1 oz. La Guitana Manzanilla
- 3/4 oz. Honey Syrup
- 1 oz. Club Soda
- 3 Jalapeno Slices
- 3 dashes of Salud! Texas Citrus Bitters
Garnish: Half an Orange Wheel
Preparation: Add ingredients sans the club soda to glass. Fill half the glass with crushed ice and churn with bar spoon. Pack the rest of the glass with crushed ice and top with soda.