Brandy Daisy Recipe

About the Brandy Daisy

The earliest known print reference to the Brandy Daisy dates to 1862, in Jerry Thomas's "How to Mix Drinks," one of the first cocktail guides ever published. The "Daisy" name comes from Old English for "day's eye," referring to the daisy flower that opens at dawn and closes at dusk, and by the 19th century had become bartender shorthand for any sweet-sour drink finished with a fizzy top. The recipe drifted over the decades — Jerry Thomas favored orange curaçao, Harry Johnson later swapped in Chartreuse — and that flexibility is arguably why the format survived at all: a Daisy was never one fixed recipe, just a reliable shape bartenders kept refilling with whatever was on the shelf.

Method

1. Chill a coupe glass.
2. Measure and pour the brandy, Yellow Chartreuse, fresh lemon juice and simple syrup into the shaker.
3. Add a scoop of ice to the shaker.
4. Shake for 15 seconds.
5. Fine-strain the cocktail into the coupe.
6. Top with 1 bar spoon of soda water.
7. Cut a lemon twist.
8. Express the peel over the drink and garnish with it, along with a cherry.