Whiskey Daisy

Pro tips

• Use fresh lemon juice, never bottled—the acid balance defines the drink's character.
• Chill your glass before serving to keep the cocktail cold longer without excessive dilution.
• Shake vigorously for 10-15 seconds to properly chill and emulsify the syrup with other ingredients.
• Taste the balance before serving; adjust lemon or syrup by small increments—this drink is sensitive to ratio changes.

Substitutions

• Raspberry Syrup → Grenadine (same volume; slightly drier, more almond-forward flavor)
• Powdered Sugar → 1/2 tsp simple syrup (easier to dissolve if shaker is not cold)
• Old Mr. Boston Whiskey → Bourbon or Rye (use similar proof; rye will be spicier)

Storage & make-ahead

Cocktails are best served immediately after shaking. Do not store mixed cocktails; prepare to order.

Equipment

cocktail shaker · jigger or shot glass for measuring · bar spoon or long spoon for stirring

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

A Whiskey Daisy includes fruit syrup (raspberry or grenadine) and no egg white, while a traditional Whiskey Sour uses only lemon, sugar, and whiskey, often with egg white for texture.

Can I use fresh raspberry juice instead of syrup?

Yes, substitute 1 tsp fresh raspberry juice for the syrup, though you may need to adjust sweetness with an extra pinch of powdered sugar.

Should this cocktail be served over ice or shaken?

Shake all ingredients with ice and strain into a chilled glass over fresh ice for the best balance of cold and dilution.

What type of whiskey works best?

Any straight whiskey (bourbon, rye, or blended) works well; Old Mr. Boston is traditionally used, but quality mid-range whiskeys deliver better flavor.

How do I adjust sweetness?

Start with the recipe as written; if too tart, add another 1/4 tsp powdered sugar before shaking. If too sweet, add a squeeze more lemon juice.