Brandy Daisy

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Brandy Daisy image

Serve in

Wine glass...
1½ fl oz Cognac
⅔ fl oz Chartreuse Jaune (Yellow Chartreuse) Liqueur
½ fl oz Freshly squeezed lemon juice
⅓ fl oz Giffard Sugar Cane Syrup (Sirop Sucre de Canne)
1 fl oz Soda (club soda) or sparkling water (omit if wet ice)
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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.

Garnish:

Seasonal berries & mint sprig

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.

Nutrition:

205 calories

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£31.45
Makes this drink 35.00 times
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Sugar syrup (2:1)

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