Brandy Daisy

Serve in a

Garnish:

Seasonal berries & mint sprig

How to make:

STIR first 4 ingredients with ice and strain into glass filled with crushed ice. TOP with a splash of soda and briefly stir.

Review:

Yellow Chartreuse notes show through strongly in this short refreshing drink, with cognac providing the base flavour and lemon juice contributing freshening citrus balance.

History:

The Brandy Daisy appears in Jerry Thomas' 2nd edition of his Bar-Tender's Guide (1887) and then the 2nd edition of Harry Johnson's Bartenders Manual (1888). Tellingly, both bartenders omit the Brandy Daisy, and indeed Daisies in general from their first editions. We prefer Johnson's recipe.

Brandy Daisy.
(Use small bar glass.)
3 or 4 dashes gum syrup.
2 or 3 do. Orange cordial.
The juice of half a lemon.
1 small wineglass of brandy.
Fill glass half full of shaved ice.
Shake well and strain into a glass, and fill up with Seltzer water from a syphon.

Jerry Thomas, The Bar-Tender's Guide, How To Mix All Kinds of Plain And Fancy Drinks (2md edition), 1876

BRANDY DAISY.
(Use a large bar glass.)
½ table-spoon of sugar;
2 or 3 dashes of Lemon juice;
1 squirt of Selters water, dissolve well with a spoon;
½ glass of Chartreuse (yellow);
Fill up the glass with fine ice;
1 glass of Brandy;
Stir up well with a spoon, place the fruit into a fancy bar glass, strain the ingredients into it, and serve.

Harry Johnson, New And Improved Bartender's Manual, 1888

Alcohol content:

• 1.6 standard drinks
• 22.03% alc./vol. (44.06° proof)
• 22 grams of pure alcohol