MxMo 23: Brandy

Twenty-freakin’-three? Holy crap, we’re just shy of the two-year mark! Many, many thanks to Marleigh for hosting this month’s Mixology Monday!

Brandy MxMo is a challenge. With so many fruit brandies out there, how do you choose? Aside from apple brandies, I haven’t quaffed much from the many barrels of non-grape brandies that are available. So I played it safe and chose cognac. I looked through a lot of recipes–some familiar, others new–trying to find something that excited me. I thought briefly of the Between the Sheets, since I love the rum/cognac marriage, but I figured, if I’m going familiar on the spirit, I should at least take a chance on an unfamiliar recipe.

I finally clicked over to the drinks database at Esquire magazine, selected Brandy as my main spirit, and paged through the recipes. The Brandy Daisy caught my eye. As reimagined by Dave Wondrich, it’s not quite the Daisy of yore.

Traditionally, the daisy mixes a spirit with lemon juice and some sort of sweetener. The Brandy Daisy usually calls for both grenadine and sugar, apparently, and then it’s poured over crushed ice, topped with seltzer, and decorated with fruit. Wondrich prefers the recipe of the Englishman Edward Spencer, who uses yellow Chartreuse to provide the drink’s sweet tones.


Brandy Daisy

  • 1-1/2 oz. brandy (I used cognac)
  • 3/4 oz. yellow Chartreuse
  • 3/4 oz. lemon juice

Technique: Stir well with cracked ice in a mixing glass. Strain into a chilled Collins glass and top with a splash of chilled club soda or seltzer. Wondrich notes: “To bring this more in line with Daisy orthodoxy, half-fill a silver julep mug or stemmed wine goblet with cracked ice, pour in the ingredients, top…with a couple ounces of seltzer or club soda, and stir until the glass frosts. Decorate with sprig of mint and wheels of orange and lemon and harpoon with a straw.”

I pared it down even farther and then, to further piss off the drink gods, used a different glass! I omitted the fizz and the fruit and served it up, in a cocktail glass. Wondrich would tell me, rightly, that I made a Sidecar variant, with the Chartreuse replacing the orange liqueur.

So be it.

Lip-smacking good. Yellow Chartreuse is sweeter than its green counterpart and not quite as complex on the palate, so it’s probably the best choice for mixing with cognac. Although yellow Chartreuse can overwhelm a drink with its sweetness, I still love its undertones of honey. This drink really plays to that. The lemon cuts through the sweetness while still allowing some notes of honey to play off the herbal tones and the cognac. Mixed to spec, this is a very well-balanced drink.

Dave also mentions a version by his hero Jerry Thomas, which uses curacao and just a weeeeeee bit of rum. That sounds delightful as well. And, just for shits and giggles, let’s say you replaced the fizzy water with, oh, I dunno? A fizzy wine? I don’t know what ol’ Longbeard would say, but you could invite me over for that!


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