Dublin Daisy Recipe

Time10m

Serves1

Make Dublin Daisy Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

1
Prep
If using egg white, separate one egg and reserve about half (approximately 0.5 of an egg). Chill a coupe or martini glass by filling with ice and water or placing it in the freezer for a few minutes.
2
Dry shake (if using egg white)
Add Irish whiskey, Cointreau, fresh lemon juice, simple syrup, bitters, and the egg white to a cocktail shaker without ice. Seal and shake vigorously for 15–20 seconds to emulsify and build a silky foam.
3
Wet shake
Open the shaker and add ice (about 6 large cubes). Seal and shake again vigorously for 10–15 seconds until the shaker is very cold to the touch and the drink is well chilled and slightly diluted.
4
Strain and serve
Discard ice from the chilled glass if used. Double-strain the cocktail into the chilled coupe or martini glass using a Hawthorne and fine mesh strainer to remove ice shards and any larger froth pieces, ensuring a smooth silky top.
5
Garnish
Express a lemon twist over the drink to release oils, then rim the glass with the twist and drop it in (or garnish with a brandied cherry). Optionally add one or two extra bitters drops on the foam for aroma and visual contrast.
6
Serve
Serve immediately while foam and chill are at their peak.