Brandy Daisy

Difford's Guide
User Rating

Ingredients

Barware

Wine
Measuring jigger
Mixing glass
Bar spoon
Strainer

Styles & Flavours

Brandy Daisy image

Serve in

Wine

Garnish:

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 12 fl oz Cognac
23 fl oz Chartreuse Jaune (Yellow Chartreuse) Liqueur
12 fl oz Freshly squeezed lemon juice
13 fl oz Giffard Sugar Cane Syrup
13 fl oz Soda from siphon
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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.

Origin:

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.

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