Whiskey Daisy

Pro tips

• Fresh lemon juice is essential; bottled will taste flat and bitter. Juice just before serving.
• Shake hard with ice for 10–15 seconds to properly chill and combine the citrus, syrup, and whiskey.
• Taste as you add powdered sugar—start with 1/2 tsp and adjust upward if the drink feels too tart.
• Strain into a chilled coupe or cocktail glass. A single large ice cube or none keeps the drink spirit-forward.

Substitutions

• Raspberry Syrup or Grenadine → Crème de cassis or chambord liqueur (reduces viscosity; use 3/4 tsp)
• Powdered Sugar → Simple syrup (use 1/2 tsp instead; blend more smoothly)
• Old Thompson Blended Whiskey → Rye whiskey or bourbon (more spice; adjust sweetness to taste)

Equipment

cocktail shaker · jigger or measuring spoon · bar strainer · citrus juicer

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

A daisy typically includes a liqueur or syrup (like grenadine or raspberry) for fruity depth, while a sour is built on citrus and sugar alone. The daisy is sweeter and more complex.

Can I use fresh raspberry syrup instead of grenadine?

Yes. Homemade or bottled raspberry syrup works well and may taste more authentic to the original recipe. Use equal volume.

Should the Whiskey Daisy be shaken or stirred?

Shake it with ice. The citrus and syrup need vigorous mixing to emulsify and chill properly.

What type of whiskey works best?

A blended whiskey like Old Thompson is traditional—it's smooth and affordable. Rye or bourbon also work; adjust to taste.