Name: Brandy Daisy
Prep time: 2 min
Total time: 2 min
Yield: 1
Cuisine: Cocktail
Ingredients: 45 ml Cognac; 20 ml Chartreuse Yellow; 15 ml Lemon juice (freshly squeezed); 10 ml Sugar syrup (rich) 2 sugar to 1 water; 10 ml Soda from siphon

Serve in a

Wine glass

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.

1 1/2 fl oz	Rémy Martin 1738 Cognac
2/3 fl oz	Yellow Chartreuse liqueur
1/2 fl oz	Lemon juice (freshly squeezed)
1/3 fl oz	Sugar syrup (rich) 2 sugar to 1 water
1/3 fl oz	Soda from siphon
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Rémy Martin 1738 Cognac, 70cl

£ 48.75 £ 3.15 per cocktail, makes 15.5 Yellow (Jaune) Chartreuse liqueur, 70cl

£ 36.45 £ 1.06 per cocktail, makes 34.5

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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.