Brandy Daisy

Pro tips

• Use fresh-squeezed lemon juice, not bottled—bottled juice muddies the brandy's subtle spice and makes the drink taste flat.
• Chill your coupe or cocktail glass with ice water before serving; the daisy's delicate balance is best enjoyed properly chilled.
• Add the powdered sugar first when building, then the other ingredients; this ensures even dissolution and prevents grittiness.
• Shake hard for 10–12 seconds to ensure the syrup integrates fully and the drink reaches optimal chill and dilution.

Substitutions

• Grenadine → Raspberry Syrup (note: grenadine yields a drier, pomegranate-forward flavor)
• Brandy → Cognac (note: use VS or VSOP; XO is wasted here)
• Powdered Sugar → 1/2 tsp Simple Syrup (note: add to shaker before ice to avoid grittiness)

Storage & make-ahead

Cocktails are best consumed immediately after preparation. If pre-batching, store unmixed ingredients separately in sealed bottles; shake and serve within 24 hours.

Equipment

cocktail shaker · jigger or measuring spoon · coupe or cocktail glass · bar strainer · juice press or citrus squeezer

What's the difference between a daisy and a sour cocktail?

A daisy includes liqueur or syrup (here, raspberry) and often citrus, while a sour is simpler—just spirit, lemon, and sugar. The added syrup gives the daisy its signature fruity character.

Can I use grenadine instead of raspberry syrup?

Yes. Grenadine shifts the flavor toward pomegranate and almond notes, making the drink slightly drier and less berry-forward, but equally balanced.

Should this cocktail be shaken or stirred?

Shake vigorously with ice. The egg-white-free citrus base needs aerating to chill and integrate the syrup smoothly.

What type of brandy works best?

Use a mid-range cognac or brandy (VS or VSOP grade). Avoid top-shelf cognac—the syrup and citrus will mask its subtle character.

How do I balance sweetness if my syrup is overly thick?

Add more fresh lemon juice in 1/4 oz increments until the citrus brightness returns. Taste after each addition.