Shaken · Coupe
Shaken · Coupe
Nathan Vernard, Diamond Lil, Brooklyn
Valparaiso Daisy cocktail recipe
What goes in it
- 1.5 oz
- 0.5 ozOrange curaçao
Bottle · Orange Curaçao
- 0.25 ozSweet vermouth
Bottle · Sweet Vermouth
- 0.75 ozLemon juice
Fresh juice · Recipe below ↓
- 0.5 ozSimple syrup (1:1)
House prep · Recipe below ↓
- 1Strawberry
- TopSoda water
Mixer · Recipe below ↓
Method · Shaken
- 1Shake everything except the soda hard with ice so the strawberry breaks up.
- 2Strain into a chilled coupe and top with a splash of soda.
- Glass
- Coupe
- Ice
- Up
Prep ahead
Fresh juice
Lemon Juice
- Yield
- About 1.5 oz per lemon
- Keeps
- 2 days
- Storage
- Refrigerated
Ingredients
- Fresh lemons
Method
- 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.
House prep
Simple Syrup (1:1)
- Yield
- Example batch: 500 g sugar, 500 g water
- Keeps
- 1 month
- Storage
- Refrigerated
Ingredients
- 1 partwhite sugar (by weight)
- 1 partboiling water (by weight)
Method
- 1Weigh equal parts sugar and boiling water from the hot water kettle. Stir well until the sugar dissolves. Let cool down and bottle. Label the bottle. Refrigerate.
About the Valparaiso Daisy
Valparaiso Daisy is a sour made with pisco, orange curaçao and sweet vermouth, created by Nathan Vernard at Diamond Lil.
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