Rum Daisy

Pro tips

• Fresh-squeezed lemon juice is essential—bottled juice dulls the bright citrus note that defines the drink.
• Chill your glass before serving to keep the cocktail cold longer and improve mouthfeel.
• Adjust powdered sugar to taste; some prefer a touch more sweetness to balance tart lemon.

Substitutions

• Grenadine → Raspberry Syrup (both are listed in the original; use whichever you have on hand for similar flavor and color)
• Old Mr. Boston Rum → any aged or gold rum (maintains the classic profile; avoid white rum, which tastes thinner)
• Fresh lemon juice → lime juice (shifts the flavor to a rum daiquiri style; use same quantity)

Storage & make-ahead

Cocktails are best consumed immediately after mixing; store any leftover syrup in a sealed bottle at room temperature for up to one month.

Equipment

cocktail shaker · bar spoon or jigger for measuring

What is the difference between a Daisy and a Sour cocktail?

A Daisy includes a liqueur or syrup (in this case raspberry syrup or grenadine) and optional soda, while a Sour uses only citrus and sweetener with the base spirit.

Can you make a Rum Daisy without raspberry syrup?

Yes. Grenadine works as a direct substitute and is listed in the recipe. Alternatively, try orgeat, crème de cassis, or simple syrup with a dash of bitters for variation.

Should you shake or stir a Rum Daisy?

Shake vigorously with ice to properly chill, dilute, and combine the citrus, syrup, and rum into a cohesive drink.

What type of rum works best for a Rum Daisy?

Aged or gold rum adds warmth and complexity; avoid overproofed spirits that overpower the delicate citrus-raspberry balance.

What glassware should you use?

Serve in a rocks glass over fresh ice, or strain into a coupe for a more formal presentation.