Gin Daisy

Pro tips

• Shake the cocktail hard with fresh ice for at least 10 seconds to properly chill and integrate the powdered sugar and syrup.
• Use freshly squeezed lemon juice—bottled juice will flatten the bright, tart flavor that defines this drink.
• Strain into a pre-chilled glass to maintain temperature and prevent over-dilution as the drink sits.
• Taste and adjust sweetness by adding a pinch more powdered sugar or a splash of syrup if the lemon dominates your palate.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry gin (Tanqueray, Beefeater, Bombay Sapphire) or other dry gin expression
• Raspberry Syrup or Grenadine → fresh raspberry juice, pomegranate juice, or berry liqueur (Chambord) diluted 1:1 with water
• Powdered Sugar → superfine sugar or simple syrup (adjust volume to taste)

Equipment

cocktail shaker · jigger · coupe glass or cocktail glass

Can I make a Gin Daisy without powdered sugar?

Yes. Use 1/2 tsp of simple syrup or 1/4 tsp of granulated sugar dissolved in the lemon juice as a substitute.

What's the difference between raspberry syrup and grenadine in this cocktail?

Raspberry syrup adds a berry-forward tartness, while grenadine brings pomegranate sweetness and deeper color. Both work; choose based on flavor preference.

Should a Gin Daisy be shaken or stirred?

Shake vigorously with ice for 10–15 seconds to chill, emulsify the syrup, and incorporate the lemon juice evenly.

Can I batch this cocktail ahead?

Mix the gin, lemon juice, powdered sugar, and syrup in advance. Shake with ice and strain just before serving to keep it fresh and properly chilled.

What glassware is best for a Gin Daisy?

Serve in a coupe glass or cocktail glass over crushed ice for a classic presentation.