Gin Daisy

Pro tips

• Shake with plenty of ice for at least 10 seconds to chill thoroughly and achieve proper dilution—a warm Daisy tastes flat and unbalanced.
• Strain into a chilled coupe or cocktail glass to keep the drink cold longer and improve mouthfeel.
• Use powdered sugar (not granulated) so it dissolves cleanly; if using granulated, muddle it gently with lemon juice before adding gin.
• Pour the grenadine slowly at the end or into the finished drink for a gradient effect—it's heavier and sinks, creating visual appeal.

Substitutions

• Powdered sugar → Simple syrup (use ½ oz; dissolves faster and smoother)
• Gin → Brandy or Cognac (shifts the profile from juniper-forward to grape-based)
• Grenadine → Raspberry syrup (lighter color, slightly different sweetness)

Storage & make-ahead

Cocktails are best served immediately after mixing; do not store made drinks. Prepare components in advance and chill glasses for quick service.

Equipment

cocktail shaker · bar strainer · jigger or measuring glass · coupe or cocktail glass

What's the difference between a Gin Daisy and a Gimlet?

A Gin Daisy includes grenadine and powdered sugar for sweetness and body, while a Gimlet uses only gin and lime cordial, making it sharper and less sweet.

Can I use fresh lemon juice or does it need to be bottled?

Always use fresh-squeezed lemon juice for best flavor. Bottled lemon juice lacks the brightness and complexity this cocktail needs.

Should this be shaken or stirred?

Shake vigorously with ice. The lemon juice and grenadine require shaking to properly chill, dilute, and integrate the flavors.

What type of gin works best?

Use a London Dry style gin with prominent juniper. Avoid heavily botanical gins that may overpower the citrus and grenadine balance.

Is powdered sugar essential or can I use simple syrup?

Simple syrup works well and dissolves more easily. Use ½ oz simple syrup in place of the powdered sugar for a smoother texture.