Brandy Daisy

Brandy Daisy image
Serve in
a Wine glass...
1½ shot Martell VSOP Médaillon cognac BUY
⅔ shot Yellow Chartreuse liqueur
½ shot Freshly squeezed lemon juice
⅓ shot Sugar syrup (2 sugar to 1 water)
1 shot Soda (club soda)(omit if wet ice)
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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.

Garnish:

Seasonal berries & mint sprig

Comment:

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

Origin:

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). Telling both bartenders omit the Brandy Daisy, and indeed Daisies in general from their first editions. We prefer Johnson's recipe.

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