Whiskey Daisy

Pro tips

• Shake with ice for at least 10–15 seconds to properly chill and dilute; under-dilution will make the drink sharp and unbalanced.
• Measure the lemon juice carefully—too much creates a harsh, sour drink; half a fresh lemon (about 0.75 oz) is the target for this small-format cocktail.
• Use powdered sugar (superfine or caster) rather than granulated; it dissolves faster and blends smoothly without grit.
• Strain into a chilled coupe or rocks glass filled with fresh ice to keep the drink cold and prevent over-dilution.

Substitutions

• Old Thompson Blended Whiskey → other blended whiskeys or Irish whiskey (milder, smoother profile)
• Grenadine → raspberry syrup or Crème de cassis (different fruit notes, may need to adjust sugar slightly)
• Powdered Sugar → simple syrup, 0.5 tsp (easier to dissolve, but skip the lemon juice reduction if using syrup)

Storage & make-ahead

Cocktails are served immediately after mixing and should not be stored; prepare to order.

Equipment

cocktail shaker · jigger or measuring spoon · bar strainer · coupe or rocks glass

What's the difference between a whiskey daisy and a whiskey sour?

A daisy traditionally includes a liqueur or syrup (here, grenadine) and typically less sugar than a sour, creating a more nuanced flavor with herbal or fruit notes alongside the citrus and whiskey.

Can I use fresh lemon juice instead of bottled?

Yes—fresh lemon juice is preferred. Use about 3/4 oz (roughly half a medium lemon) for the best balance of acidity and flavor.

What type of whiskey works best for this drink?

Blended whiskey as specified mellows the spirit and lets the citrus and grenadine shine. You can experiment with rye or bourbon, but they'll shift the flavor profile toward spice or vanilla.

Should this drink be shaken or stirred?

Shake vigorously with ice to chill and integrate the ingredients, then strain into a chilled glass over fresh ice. This ensures proper dilution and a silky texture.

Can I make this drink without grenadine?

Yes, but the grenadine adds depth and a subtle sweetness that balances the lemon. Omitting it shifts the profile closer to a basic sour; consider a small amount of simple syrup if you skip it.