The Brandy Daisy is a century-old cocktail category that blends brandy, fresh lemon juice, and raspberry syrup into a balanced, fruit-forward drink. This 1862 Jerry Thomas original marries tart citrus with subtle sweetness, making it an elegant choice for warm afternoons.
Recipe Source
Visit Mr. Boston DrinksFrom Mr. Boston Drinks · by Mr. Boston Official Bartender's Guide
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Shake with ice and strain into beer mug or 8-oz.
Garnish with fruit.
Cocktails are best served fresh immediately after shaking. Pre-batch the syrup mixture and brandy separately up to 1 day ahead; shake with ice and fresh lemon juice at service.
cocktail shaker · jigger or measuring spoon · hawthorne strainer · coupe or cocktail glass · citrus juicer
A Daisy typically includes a liqueur (like Curaçao or grenadine) and often a small amount of rum or secondary spirit, while a Sour focuses on spirit, citrus, and simple syrup alone. Daisies are more elaborate and fruit-forward.
Fresh lemon juice is strongly recommended for the best flavor balance. Bottled juice lacks the brightness needed to cut through the brandy and raspberry syrup.
A dry, quality brandy or cognac (VS or VSOP) works well. Avoid overly sweet or flavored brandies, which will throw off the drink's balance.
Yes. Grenadine is the classic substitute and period-appropriate. Use equal volume (1/4 oz) for the same sweetness and color.
Shake vigorously with ice for 10–15 seconds. The citrus and syrup need aeration and proper dilution to balance the brandy.
