Gin Daisy

Pro tips

• Juice fresh lemon immediately before mixing to preserve acidity and brightness; bottled lemon juice dulls the drink.
• Shake hard for 10–15 seconds with fresh ice to chill and aerate; undershaking leaves the drink warm and flat.
• Strain into a chilled coupe or rocks glass over fresh ice; pre-chilling the glass prevents rapid dilution.
• Taste for balance: the raspberry syrup should enhance, not mask, the gin and citrus—add syrup in 1/2 tsp increments if unsure.

Substitutions

• Grenadine → Raspberry Syrup (use equal measure; Grenadine is slightly more bitter and pomegranate-forward)
• Old Mr. Boston Dry Gin → Bols, Tanqueray, or Bombay Sapphire (maintain juniper-forward profile)
• Powdered Sugar → 1/2 tsp Simple Syrup (note: stir gently to dissolve, do not shake as hard)

Storage & make-ahead

Serve immediately after shaking. Daisy cocktails do not improve with storage; prepare to order.

Equipment

cocktail shaker · jigger or measuring spoon · strainer · citrus juicer · coupe or rocks glass

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

A Daisy includes a sweetening syrup (often fruit-based like raspberry or grenadine), while a Sour typically relies on simple syrup or sugar alone. The Daisy is richer and more herbally complex.

Can I use fresh raspberry juice instead of syrup?

Yes, but reduce the amount slightly and account for lower sugar content by adding an extra 1/4 tsp powdered sugar to maintain balance.

Should this be shaken or stirred?

Shake vigorously with ice for 10–15 seconds. The lemon juice and egg white (if added) require aeration; straining into a chilled coupe or rocks glass.

What gin works best?

A dry, juniper-forward gin like Bols, Tanqueray, or Bombay Sapphire complements the raspberry and lemon without overpowering.

Can I make this ahead?

Mix the lemon juice, sugar, and syrup up to 2 hours ahead; add gin and shake with fresh ice just before serving for optimal dilution and chill.