May Daisy

from PDT

  • 2 oz. Hine V.S.O.P. Cognac
  • 1 oz. Lemon Juice
  • .75 oz. Green Chartreuse
  • .75 oz. Simple Syrup

Shake with ice and strain into a chilled white wine glass filled with ice. Garnish with a mint sprig.

The first drink Phil ever featured on the menu at Flatiron Lounge was the Daisy May. He used the recipe as a template to come up with this, which we featured on our first friends-andfamily menu. —Phil Ward, New York, Summer 2007