Garnish:
Orange zest twist
How to make:
STIR all ingredients with ice and strain into chilled glass.
1 2/3 fl oz | Strucchi Dry Vermouth (chilled) |
1/2 fl oz | Bénédictine D.O.M. liqueur |
4 dash | La Fée Parisienne absinthe |
Read about cocktail measures and measuring.
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
Review:
Herbal and aromatic, this benefits from the dilution that comes with a good long stir.
Variant:
Chrysanthemum No. 2 by Jamie Boudreau, Canon bar, Seattle, USA.
STIR all ingredients with ice and fine strain into a chilled and absinthe-rinsed coupe glass.
75ml (2½oz) Dry vermouth
15ml (½oz) Bénédictine
7.5ml (¼oz) Lemon juice
History:
The Chrysanthemum appears in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (and may well have been in his 1916 First Edition).
CHRYSANTHEMUM COCKTAIL
Hugo R. Ensslin, 1917
3 dashes Absinthe
½ Benedictine
½ French Vermouth
Stir well in a mixing glass with cracked ice, strain and serve with a twist
of Orange Peel.
It then reappears in Harry Craddock's influential 1930 The Savoy Cocktail Book where Craddock says, "Well-known and very popular in the American Bar of the S.S. Europa.".
CHRYSANTHEMUM COCKTAIL.*
Harry Craddock, 1930
3 Dashes Absinthe.
1/3 Bénédictine.
2/3 French Vermouth.
Shake well and strain into cocktail glass. Squeeze orange peel on top.
*Well-known and very popular in the American Bar of the S.S. " Europa. "
This cocktail may be named after The Chrysanthemum, a 1904 piece by the famous ragtime composer and pianist Scott Joplin and released on record in 1916.
Nutrition:
One serving of Chrysanthemum contains 126 calories.
Alcohol content:
- 0.9 standard drinks
- 18.84% alc./vol. (37.68° proof)
- 12.5 grams of pure alcohol
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