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The Brandy Daisy made its debut in the late 1800s, a period marked by a burgeoning fascination with crafted cocktails. This cocktail’s early footsteps can be traced back to 1876 when Jerry Thomas, the trailblazing bartender and author of “The Bartenders Guide” or “How To Mix Drinks: The Bon-Vivants Companion” introduced the world the Brandy Daisy.
At its core, a Daisy cocktail follows a pristine template—a pure sour concoction comprised of 60 ml of liquor, 22.5 ml of citrus juice, and 22.5 ml of sweetener (traditionally orange liqueur or grenadine).
As the Brandy Daisy, or at its second name – the classic Daisy, carved its niche in the world of mixology, it underwent a fascinating evolution, adapting to the changing palates and trends of each era. In the Roaring Twenties, when prohibition cast its shadow over the cocktail landscape, the Daisy formula persisted as a symbol of defiance, served in clandestine speakeasies where patrons sought refuge from the dry era. In the mid-20th century, this well-balanced formula experienced a revival, thanks to the interest in classic mixology, and the Brandy Daisy, with its timeless allure, once again found itself in the spotlight.
60 ml brandy
22.5 ml fresh lemon juice
22.5 ml orange liqueur
7.5 ml simple syrup, optional
sparkling water. to top
Add the brandy, fresh lemon juice, orange liqueur, and simple syrup into a cocktail shaker.
Add ice and shake for 10-15 seconds, until chilled.
Strain into a coupe glass.
Top off with a splash of sparkling water.