Brandy Daisy
4.2 38 ratings
Ingredients
How to make
Serve in a wine glass
- 1 STIR first 4 ingredients with ice and strain into glass filled with crushed ice
- 2 TOP with a splash of soda and briefly stir.
20.9% alc./vol. · 1.5 standard drinks · 209 calories
History
Chartreuse notes are prominent in this short, refreshing cocktail, with cognac forming the base and lemon juice adding citrus balance.
The Brandy Daisy appears in the 2nd (1887) edition of Jerry Thomas' Bar-Tender's Guide and then the 2nd (1888) edition of Harry Johnson's Bartenders Manual. Tellingly, both bartenders omit the Brandy Daisy, and indeed Daisies in general, from their first editions. I prefer Johnson's recipe. Brandy Daisy. (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. (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.