Serve in a Wine glass
1 1⁄2 oz | Rémy Martin V.S.O.P. cognac |
2⁄3 oz | Yellow Chartreuse (or génépy liqueur) |
1⁄2 oz | Lemon juice (freshly squeezed) |
1⁄3 oz | Monin Pure Cane Syrup (65.0°brix, equivalent to 2:1 rich syrup) |
1⁄3 oz | Soda from siphon |
Garnish: Seasonal berries & mint sprig
STIR first 4 ingredients with ice and strain into glass filled with crushed ice. TOP with a splash of soda and briefly stir.
Chartreuse notes show strongly in this short refreshing cocktail, with cognac providing the base and lemon juice contributing to 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.
Brandy Daisy.
Jerry Thomas, The Bar-Tender's Guide, How To Mix All Kinds of Plain And Fancy Drinks (2md edition), 1876
(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.
BRANDY DAISY.
Harry Johnson, New And Improved Bartender's Manual, 1888
(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.
One serving of Brandy Daisy contains 209 calories
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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