“Sasha Petraske first introduced me to the Star Daisy at the OG Milk & Honey, and I’ve been captivated by it ever since,” says New York’s Joaquín Simó of the lesser-known classic that dates back to at least the early 20th century. With bright citrus and autumnal apple brandy, the unsung cocktail is well-suited to drinking all year round. In Simó’s take on the drink, he adds a bit of extra sugar, finding that orange liqueur needs a bit of “fattening up” to achieve the right mouthfeel.
- 3/4 ounce high-proof London dry gin, preferably Junipero
- 3/4 ounce apple brandy, preferably Laird’s Bottled in Bond
- 3/4 ounce dry Curaçao, preferably Pierre Ferrand
- 3/4 ounce lemon juice
- 1/3 ounce simple syrup (1:1, sugar to water)
- Add all ingredients to a shaker and shake hard with ice until very cold.
- Strain into a chilled cocktail glass.