Gin Daisy

Pro tips

• Always use fresh-squeezed lemon juice—the acidity and brightness are critical to the cocktail's balance.
• Dissolve the powdered sugar with the lemon juice before adding gin to ensure proper sweetness distribution.
• Use cracked ice rather than cubes; it chills the drink faster and integrates better with the soda water.
• Add soda water last to preserve carbonation and maintain the drink's effervescence.

Substitutions

• Old Mr. Boston Dry Gin → any London Dry gin (Tanqueray, Beefeater, etc.)
• Powdered Sugar → simple syrup at 1/2 tsp (easier to mix with citrus)
• Grenadine → omit entirely or replace with 1/4 tsp maraschino liqueur for a lighter version

Storage & make-ahead

Cocktails are best consumed immediately. Do not make ahead; prepare fresh to order.

Equipment

cocktail shaker or mixing glass · jigger · bar spoon · coupe or highball glass

What type of gin works best for a Gin Daisy?

A dry gin like Old Mr. Boston or London Dry style works best. The juniper-forward notes complement the lemon and grenadine without overpowering them.

Can I make a Gin Daisy without grenadine?

Yes. You can omit it for a drier drink, or substitute a small amount of simple syrup or fruit liqueur like maraschino for a different flavor profile.

Should the glass be chilled before serving?

Chilling the glass beforehand helps keep the drink colder longer, especially important with this soda-based cocktail.

How much soda water should I use?

Fill the glass halfway with cracked ice, then top with soda water—adjust to taste for desired strength and fizz level.

Is fresh lemon juice necessary?

Yes. Fresh-squeezed lemon juice is essential for brightness; bottled juice will produce a flat, dull result.