The Daisy Buchanan

  • Serves

    makes 1 cocktail

This recipe was developed by Andrew Hotis, general manager at Heirloom in New Haven. He explains: "The Daisy Buchanan is based on the tried and true cocktail recipe: a base spirit, a bitter element, and a sweet element. I wanted this to feel seasonal — we're here in New England, and for me apples and pears are a no-brainer this time of year. It's a beautiful, elegant, feminine cocktail with the crispness of the apple skin balanced beautifully with Champagne. The garnish, the important fourth ingredient in any three-ingredient cocktail, is just a very wide cut of lemon peel, done not with a fancy bar tool but with a paring knife so it's a really rough cut. Dropped into the glass it's an aromatic element that punctuates the drink and gives a great look, a rustic contrast to the refined Champagne flute."


  • 1 oz. Calvados
  • 12 oz. pear liqueur
  • Champagne
  • Wide strip of lemon peel, for garnish


Step 1

In a Champagne flute, layer the Calvados and pear liqueur. Fill with champagne and garnish with lemon peel.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.