These old Mixed Drinks can drive you crazy. Take a look at any Daisy recipe, and you’ll never find two the same –
and to make matters worse, they tend to vary yet again when you change the base liqueur. We’re not talking small
changes like a dash here or there, we’re talking significant ingredients! Daisies probably originated in the first half of
the 19th Century. Many recipes call for grenadine syrup
(pomegranate) as a sweetener. Jerry Thomas uses sugar and Curacao, or sugar and orgeat (depending on the liqueur),
while Harry Johnson uses sugar and yellow Chartreuse.
2 oz / 6 cl Brandy
½ oz / 1½ cl Yellow Chartreuse
1 bar spoon of sugar
½ oz / 1½ cl freshly squeezed
1 dash of soda water
• Dissolve the sugar in the soda water in the glass part of the shaker.
• Add the rest of the ingredients and stir together well.
• Strain into a glass filled with crushed ice.
• Garnish with seasonal fruit.
• Strain into a glass with crushed ice.