Champagne Daisy
A herbal, sour and bubbly liqueur cocktail ∙ Shake ∙ 3 min ∙ 12.4% ABV ∙
The Champagne Daisy is an herbal liqueur such as Yellow Chartreuse shaken with lemon juice and grenadine, then topped with Brut Champagne in a flute.
Ingredients
1
Servings
Garnish
Instructions for 1 serving
- Pre-chill a glass
- Shake the first 3 ingredients with ice: Herbal liqueur (e.g., Yellow Chartreuse) 30 mlGrenadine syrup 5 mlLemon juice 30 ml
- Fine strain into the chilled glass
- Top with Brut Champagne
- Garnish with a pomegranate wedge
Tips
- Shake hard for about 10-12 seconds to mix in the grenadine and chill the lemon; a warm base turns the Champagne flat and watery.
History
The Champagne Daisy belongs to the Daisy family of cocktails, a style built on a base spirit, citrus juice, and a liqueur or syrup, which gained popularity in American bars in the late 19th century. The earliest documented Daisy recipe, made with brandy, appeared in 1876 in the second edition of Jerry Thomas's bartending guide.
Over time bartenders varied the liqueur and the topper used to lengthen the drink. The Champagne Daisy makes an herbal liqueur its base, sharpened with lemon and grenadine, and tops the shaken mix with Champagne instead of soda water.
FAQ
What is a Daisy cocktail?
A Daisy is a classic family of drinks: a base spirit, citrus juice, and a liqueur or syrup, traditionally topped with soda water. The Champagne Daisy shakes herbal liqueur, lemon juice, and grenadine and tops them with Brut Champagne instead of soda.
Is a Champagne Daisy shaken or stirred?
Shaken. The herbal liqueur, lemon juice, and grenadine are shaken with ice. The Champagne goes on top afterward, because shaking it would flatten it.
What glass is a Champagne Daisy served in?
A flute, garnished with a pomegranate wedge. The narrow glass keeps the Champagne fizzy longer.
