|1 1/2 fl oz||Cognac VSOP|
|2/3 fl oz||Yellow Chartreuse liqueur|
|1/2 fl oz||Lemon juice (freshly squeezed)|
|1/3 fl oz||Giffard Sugar Cane Syrup|
|1/3 fl oz||Soda from siphon|
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Yellow Chartreuse notes show through strongly in this short refreshing drink, with cognac providing the base flavour and lemon juice contributing freshening citrus balance.
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.