Brandy/Cognac
Brandy Daisy
Brandy, Chartreuse, and lemon, finished with a splash of soda — bright, herbal, and effervescent.
Every recipe on Sipped Right is tested at home before it's published — not just written.
Origin
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.
Flavour Profile
Good for spring/early-summer sipping, or a lighter alternative to a straight brandy cocktail. Not rich or dessert-like — for that, the Brandy Alexander is the better call. Light-to-medium strength, genuinely refreshing.
Glass & Garnish
Chilled coupe. Garnish: lemon twist and a cherry.
Ingredients
- Brandy1.5 oz
- Yellow Chartreuse0.5 oz
- Fresh lemon juice0.5 oz
- Simple syrup0.25 oz
- Soda water1 bar spoon
Method
- Chill a coupe.
- Add simple syrup, lemon juice, and Chartreuse to a shaker.
- Add brandy.
- Fill with ice, shake 15 seconds.
- Fine-strain into the coupe.
- Top with 1 bar spoon soda water.
- Garnish with lemon twist and cherry.
Notes
Green Chartreuse or Drambuie substitutes for Yellow, drier and more intense. Honey or agave can replace simple syrup. Scales to a pitcher for a party — top individually to keep the fizz. Pairs with a light cheese plate.
Tools Used
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