Combine all ingredients in a cocktail shaker filled with ice. Shake and strain into a chilled coupe and garnish with a cherry.
Classic recipes for the bourbon daisy call for a float of Yellow Chartreuse on top, but I say that you should just add it to the cocktail when you shake it.
The herbal notes from the Chartreuse and work well with the fruitiness of the grenadine. Both ingredients add sweetness to the cocktail that is tempered by the lemon juice.