Rum Daisy

Pro tips

• Freshly squeeze the lemon juice—bottled juice dulls the brightness that defines this drink.
• Chill your glass with ice water before straining to keep the cocktail cold longer.
• Shake vigorously for 10–15 seconds to properly dissolve the powdered sugar and emulsify the syrup.
• Strain into a coupe or cocktail glass for a traditional presentation that shows off the color.

Substitutions

• Raspberry syrup → Grenadine (more pomegranate forward, equally traditional)
• Lemon juice → Lime juice (shifts the drink more tropical; use 1/2 oz)

Equipment

cocktail shaker · jigger · Hawthorne strainer

Can I substitute grenadine for raspberry syrup?

Yes. Grenadine works as a direct swap and will give you a slightly different flavor profile—more pomegranate-forward instead of raspberry, but equally classic.

Should a Rum Daisy be shaken or stirred?

Shake it with ice. The citrus juice and syrups require vigorous mixing to emulsify and chill properly.

What type of rum works best?

The recipe calls for Old Mr. Boston Imported Rum, but any aged or gold rum with similar body works. Avoid light rum, which lacks the depth this cocktail needs.

Can I make a Rum Daisy ahead of time?

Mix the dry ingredients and syrups in advance, but add ice and shake just before serving for the best texture and temperature.

How do I balance the sweetness?

Taste as you go. If too sweet, add a bit more lemon juice. If too tart, add a pinch more powdered sugar.