Serve in a
Wine glassGarnish:
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 | Cognac |
| 2⁄3 fl oz | Yellow Chartreuse liqueur |
| 1⁄2 fl oz | Freshly squeezed lemon juice |
| 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 blue above.
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.
About:
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.
