Rum Daisy

Pro tips

• Chill your glass before serving to keep the drink cold longer and maintain balance between spirit and citrus.
• Squeeze fresh lemon juice just before mixing—bottled lemon juice lacks the brightness needed to cut through the syrup.
• Use a bar spoon to stir powdered sugar with a small amount of lemon juice first to dissolve it completely before adding other ingredients.
• Shake vigorously for 10–15 seconds to properly dilute and chill; under-shaking results in a syrupy, warm drink.

Substitutions

• Grenadine → Raspberry syrup (note: adjust sweetness to taste; both add color and fruit notes)
• Old Mr. Boston Rum → other aged or spiced rum (note: avoid overproof; stick to 80–90 proof for balance)
• Powdered sugar → simple syrup at 1/2 tsp (note: easier to dissolve but slightly thinner mouthfeel)

Equipment

cocktail shaker · bar spoon · jigger · strainer

What's the difference between a Rum Daisy and a Daiquiri?

A Rum Daisy includes raspberry syrup or grenadine and powdered sugar for sweetness, while a classic Daiquiri uses only simple syrup. The Daisy is fruitier and more syrupy.

Can I use fresh raspberry juice instead of syrup?

Yes, but reduce the total liquid slightly and add a small amount of simple syrup or powdered sugar to maintain balance, as fresh juice is less concentrated.

Should this cocktail be served over ice or shaken?

Shake all ingredients vigorously with ice, then strain into a chilled glass over fresh ice for proper dilution and temperature.

What type of rum works best for a Rum Daisy?

Aged or dark rum (like Old Mr. Boston) works well; avoid overproof varieties, which will overpower the citrus and syrup balance.

Can I make this drink sugar-free?

Replace powdered sugar with a sugar-free simple syrup or monk fruit sweetener, and use unsweetened grenadine or fresh raspberry juice for a drier version.