Brandy Daisy

The Brandy Daisy is a bright, herbaceous blend of brandy, Yellow Chartreuse, freshly squeezed lemon juice, and a splash of soda water. 

The Daisy is a category of drinks dating as far back as the mid-1800s and follows a formula that includes a base spirit, a liqueur or syrup as a sweetening agent, lemon juice as an acidic element, and soda water for a touch of fizz. In the Oxford Companion to Spirits and Cocktails, writer and cocktail historian David Wondrich further explains that the Daisy is simply a “sour sweetened with a liqueur or flavored syrup, lightened with a splash of sparkling water, and served in a cocktail glass.” 

Though the Daisy template seems simple enough, varying your base spirit and sugar element can result in countless outcomes with differing and complex flavor profiles. 

History of the Daisy

According to Wondrich, the Whiskey Daisy variation dominated the early days and was most popular in the U.S. from the 1870s until the turn of the century. This build often combined rye whiskey with orange curaçao, lime juice, and raspberry syrup, and was served up with a splash of soda water. The Gin Daisy came into vogue in the early 1900s and often included gin, grenadine, lime juice, and soda water, served in a tall glass with ice and elaborate garnishes. The Brandy Daisy was also a common bar drink at this time and hit peak popularity during the pre-Prohibition era.

The oldest Brandy Daisy recipe we have on record is from Jerry “The Professor” Thomas. In his second edition of The Bartender's Guide, published in 1876, the recipe calls for orange curaçao and a few dashes of a flavor-rich Jamaican rum. The recipe featured here takes inspiration from one of  Thomas’ “newer school” contemporaries and rivals, Harry Johnson. Bartender, saloon owner, and author of 1888’s New and Improved Bartenders' Manual, Johnson was fond of using Yellow Chartreuse in his Daisy.

Why the Brandy Daisy still works

Milder, slightly sweeter, and lower in alcohol than its green counterpart, Yellow Chartreuse lends soft herbal notes of anise and saffron with a touch of honey sweetness to this drink. The brandy base serves as a sturdy, woodsy backbone and the fruit aromatics in the grape-based spirit are enlivened by the fresh lemon juice acidity. The splash of soda water helps to lengthen and lighten the drink. 

It’s worth noting that Yellow Chartreuse may be difficult to source at times depending on current demand, as it’s produced in limited quantities, but an orange liqueur can also work as a less herbaceous alternative.