May Daisy cocktail
Adapted from The PDT Cocktail Book by Jim Meehan, recipe by Phil Ward To make simple syrup, heat 1/2 cup (100g) sugar with 1/2 cup (125ml) water, stirring until the sugar is dissolved. Let cool and refrigerate until ready to use.
Servings 1 cocktail
- 2 ounces cognac
- 1 ounce freshly squeezed lemon juice
- 3/4 ounce green Chartreuse
- 1/2 ounce simple syrup
- fresh mint leaf or sprig
- Add the cognac, lemon juice, Chartreuse, and simple syrup to a cocktail shaker. Fill two-thirds with ice, cover, and shake vigorously until well-chilled, about 15 seconds.
- Strain into a chilled wine glass. Garnish with a fresh mint leaf or sprig.