Gin Daisy

Pro tips

• Shake vigorously with fresh ice for 10–15 seconds to properly emulsify the powdered sugar and achieve a silky texture.
• Use fresh lemon juice, not bottled, for bright acidity and better balance against the sweetness of the syrup.
• Chill your glass beforehand to keep the drink cold longer and prevent dilution.
• Dissolve the powdered sugar fully in the shaker before adding ice to avoid grittiness in the finished drink.

Substitutions

• Raspberry syrup → Grenadine (no change in method; creates a deeper red color)
• Powdered sugar → 1/2 tsp simple syrup (dissolves faster, slightly thinner mouthfeel)
• Old Mr. Boston Dry Gin → any London Dry gin (London Dry style is traditional for the Daisy family)

Equipment

cocktail shaker · jigger or measuring spoon · strainer · bar spoon

What is the difference between a Gin Daisy and a Gimlet?

A Gimlet uses gin and lime cordial or fresh lime juice with simple syrup. A Gin Daisy substitutes lemon juice and adds raspberry syrup or grenadine for depth and color, making it sweeter and more fruit-forward.

Can I make a Gin Daisy without raspberry syrup?

Yes. Grenadine is a direct substitute and creates a similar flavor and color. You can also use other fruit syrups like cherry or strawberry.

Should I shake or stir a Gin Daisy?

Shake with ice. The citrus juice, syrup, and powdered sugar emulsify best when shaken vigorously for 10–15 seconds.

What fruit should I use as a garnish?

A cherry or lemon wheel are traditional. Raspberries or a strawberry slice also complement the drink's fruit-forward profile.

Can I batch a Gin Daisy for a party?

Yes. Mix gin, lemon juice, powdered sugar, and syrup in a pitcher, chill, and serve over ice with fruit. Scale ingredients proportionally and shake or stir before pouring if not pre-chilled.