Rum Daisy

Pro tips

• Dissolve powdered sugar completely before shaking—dry sugar won't integrate into the cocktail and will settle at the bottom.
• Use fresh-squeezed lemon juice; bottled juice tastes flat and will diminish the bright citrus character.
• Shake aggressively for 10–12 seconds to emulsify the grenadine and chill the drink thoroughly.
• Strain into a chilled coupe or cocktail glass over fresh ice to keep the drink cold without dilution.

Substitutions

• Mr. Boston Rum → any light or gold rum (maintains balance; avoid dark or spiced varieties)
• Grenadine → raspberry syrup or homemade fruit syrup (alters flavor profile but maintains sweetness and color)
• Fresh lemon juice → lime juice (shifts to a tropical profile; use equal parts)

Storage & make-ahead

Cocktails must be prepared fresh to order. Pre-mix the lemon juice, powdered sugar, and grenadine up to 8 hours ahead and refrigerate, then shake with rum and ice before serving.

Equipment

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

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

A Daisy contains liqueur or syrup (in this case grenadine) and often soda, while a Sour uses only citrus and sugar. Both are sour-based cocktails, but a Daisy is slightly sweeter and more complex.

Can I make this drink without grenadine?

Yes. You can substitute with other red syrups like raspberry or use simple syrup, though you'll lose the distinctive fruity depth and color grenadine provides.

Should I shake or stir a Rum Daisy?

Shake with ice. The lemon juice, powdered sugar, and grenadine require vigorous mixing to emulsify and chill properly.

What type of rum works best?

Light or gold rum is traditional for a Daisy. Avoid overproof or heavily spiced rums, which will overpower the citrus and grenadine balance.

Can I prep this ahead?

Mix the lemon juice, powdered sugar, and grenadine in advance and refrigerate, but shake with rum and ice just before serving to maintain freshness and chill.