Mrs Daisy Robinson

Difford’s Guide
Discerning Drinkers (8 ratings)
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    Mrs Daisy Robinson

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Mrs Daisy Robinson image

Serve in a Flute glass

Ingredients:
5⁄6 oz BarSol Mosto Verde Italia Pisco
1⁄2 oz Monin Pineapple Syrup
1⁄2 oz Pink grapefruit juice (freshly squeezed)
1⁄6 oz Lime juice (freshly squeezed)
2 dash Peychaud's or other Creole-style bitters
1 2⁄3 oz Fiol Extra Dry Prosecco
× 1 1 serving
Read about cocktail measures and measuring

Garnish: Pineapple wedge on rim

How to make:

SHAKE first 5 ingredients with ice and fine strain into chilled glass. Top with prosecco.

Allergens:

Recipe contains the following allergens:

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 4/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10
More cocktails with similar strength and taste profile

Review:

Pisco and pineapple are a match made in heaven and sit at the centre of this prosecco-charged celebratory sour.

View readers' comments

History:

Created by yours truly in May 2021 for Mrs. Daisy Robinson (then soon to be) and inspired by the gin-based "Mrs. Robinson Cocktail" by Andrew Call, a bartender at Bacchus Bar in Portland, Oregon, USA.

Nutrition:

One serving of Mrs Daisy Robinson contains 125 calories

Alcohol content:

  • 0.8 standard drinks
  • 10.75% alc./vol. (10.75° proof)
  • 11.9 grams of pure alcohol

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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Florian Ruf’s Avatar Florian Ruf
31st July 2022 at 13:31
Where did the color on the foto come from, my version had a pale rosé?
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Simon Difford’s Avatar Simon Difford
1st August 2022 at 04:29
I guess, grapefruit juice and bitters. Or Dan's hue and saturation!
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Florian Ruf’s Avatar Florian Ruf
31st July 2022 at 13:30
A light and very pleasant aperitivo. For my taste it is a little bit too sweet, although the components are very well balanced. Maybe a little bit more lime depending on the sweetness of the prosecco could do it.
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