Chrysanthemum

Serve in a

Garnish:

Orange zest twist

How to make:

STIR all ingredients with ice and strain into chilled glass.

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
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.

Hugo R. Ensslin, 1917

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.*
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. "

Harry Craddock, 1930

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.

More cocktails by Harry Craddock

Nutrition:

One serving of Chrysanthemum contains 126 calories.

Alcohol content:

• 0.9 standard drinks
• 18.36% alc./vol. (36.72° proof)
• 12.2 grams of pure alcohol