Star Daisy

Pro tips

• Use freshly squeezed lemon juice; bottled loses brightness and changes the balance.
• Shake vigorously with ice for 10–15 seconds to chill, dilute, and integrate the powdered sugar fully.
• Strain into a pre-chilled glass or coupe to preserve temperature and texture.
• Taste after shaking; adjust syrup or lemon juice to your sweetness preference—this recipe is a baseline.

Substitutions

• Apple brandy → Calvados, cognac, or dry vermouth (lighter, less fruity)
• Old Mr. Boston Dry Gin → London Dry gin or other quality dry gin (flavor profile similar)
• Raspberry syrup or grenadine → Chambord, crème de cassis, or homemade raspberry syrup (adjust sweetness)

Can I make a Star Daisy without apple brandy?

Yes. Substitute with regular brandy, cognac, or calvados for a different but compatible flavor profile.

What can I use instead of raspberry syrup or grenadine?

Crème de cassis, chambord, or homemade raspberry syrup work well; adjust quantity to taste since sweetness varies.

Should a Star Daisy be served hot or cold?

Cold, over ice or chilled. Shake or stir with ice and strain into a coupe or cocktail glass.

How do I balance the sweetness in a Star Daisy?

Start with 1/2 tsp powdered sugar and 1 tsp syrup, then taste and adjust; fresh lemon juice cuts sweetness.

Can I batch a Star Daisy cocktail in advance?

Yes. Mix all ingredients except ice in a bottle, refrigerate up to 2 days, then shake with ice and serve.