Champagne Daisy

Illustration generated by AI from the recipe’s glass, ice and garnish — not a photograph of a real pour.

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• Method: shake
• Glass: Flute glass
• Ice: Ice
• Garnish: Pomegranate wedge
• ABV: 10%

Ingredients

• Yellow Chartreuse liqueur — 1 oz (30 ml)
• Giffard Grenadine syrup — ¼ oz (5 ml)
• Lemon juice (freshly squeezed) — 1 oz (30 ml)
• Brut Champagne — Top up with

How to make it

1. SHAKE first 3 ingredients with ice and fine strain into chilled glass.
2. TOP with champagne.

A cocktail with yellow chartreuse and champagne.

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