Brandy Daisy

Pro tips

• Use freshly squeezed lemon juice—bottled lemon juice will dull the bright citrus character that defines this drink.
• Dissolve the powdered sugar in the lemon juice before shaking to ensure it fully integrates and doesn't settle at the bottom.
• Chill your glass and shake with plenty of ice to achieve proper dilution and a silky texture.
• Pour the raspberry syrup or grenadine into the glass first, then strain the shaken cocktail over ice to create a layered effect.

Substitutions

• Raspberry Syrup or Grenadine → Crème de cassis or cherry liqueur (adds deeper fruit flavor)
• Powdered Sugar → Simple syrup, 0.5 oz (easier to mix, same sweetness)
• Old Mr. Boston Five Star Brandy → Cognac or other quality brandy (adjust to budget and taste preference)

Storage & make-ahead

Cocktails are best served immediately after mixing. Pre-batch the brandy, lemon, and sugar mixture in a bottle and refrigerate up to 2 days; add ice and syrup when serving.

Equipment

cocktail shaker · jigger · bar strainer

What's the difference between a Brandy Daisy and a Sour?

Both use brandy, lemon juice, and sugar, but a Daisy traditionally includes a liqueur or syrup (like grenadine or raspberry) and is often served over ice, while a Sour is simpler and shaken with egg white in classic versions.

Can I make a Brandy Daisy without grenadine?

Yes. Raspberry syrup, crème de cassis, or even a small splash of cherry liqueur work well as substitutes for color and sweetness.

Should a Brandy Daisy be shaken or stirred?

Shake it with ice to properly combine the lemon juice, sugar, and brandy, then strain into a glass over fresh ice.

What type of brandy works best?

Cognac or any quality brandy works; avoid very young or harsh brandies. The recipe calls for Five Star Brandy, which is approachable and affordable.

How do I get the proportions right?

Use a jigger: 2 oz brandy, 0.75 oz fresh lemon juice, 0.5 tsp powdered sugar, and 1 tsp syrup. Adjust sugar and syrup slightly to taste if needed.