Name: Chrysanthemum
Total time: 3 min
Cuisine: Cocktail
Ingredients: 50 ml Dry vermouth; 15 ml Bénédictine D.O.M.; 4 dash Absinthe

trendomexico Premium Member Commenter Appreciated Commenter 1 month ago

In Mexico where I live is easier to get Democracy than Benedictine, so I have to sustitute the options was Strega or Yellow Chartreuse, and I went for the first. The final cocktail is very sweet, like a licorice candy. The Vermouth was Dolin, I was afraid of the result, but I did it exactly like it says here and is very palatable, as a dessert. Normally I dont get closer absinthe nor vermouth, but is very good, someone here says it was 'the most disgusting ever' but I feel like that with absinthe and many times with vermouths, thats why Dolin is soft enough and I use my absinthe in a perfume puffer.

Paul Holdsworth Premium Member Commenter Appreciated Commenter 3 months ago

I'm really enjoying this. Absinthe can be a massive bully in the glass, so I was parsimonious with it - just a 5ml barspoon for two servings. But it plays really nicely in this - I'll certainly try a little more next time. And I used Noilly Prat without any problem at all (despite an earlier comment on here).

Paul Holdsworth Premium Member Commenter Appreciated Commenter 3 months ago

Well I've just checked the 'Measures and measuring' section on here, and it says 8 dashes is jusy 3.5ml, and of course a barspoon is about 5ml, so maybe I overdosed the absinthe. Ah well, it was very nice nonetheless!

梁文 Conversation Starter Appreciated Commenter 3 months ago

我有一点不理解，干苦艾酒跟苦艾酒的区别是什么

Simon Difford Verified User Premium Member Commenter Appreciated Commenter 3 months ago

Your comment translates as “There's something I don't understand: what's the difference between dry absinthe and regular absinthe?” but I’m not sure where the “dry absinthe” reference comes from. All absinthe is dry. We recommend “La Fée Parisienne absinthe” which is a brand of absinthe vert. “Vert” means it is a green absinthe (not a “blanche” crystal clear absinthe).

梁文 Conversation Starter Appreciated Commenter 3 months ago

很感谢您的回复

Simon Difford Continue thread (1 reply)

Rinson Chua Conversation Starter 3 months ago

Actually is a translation problem. 干苦艾酒translate in chinese is Dry Vermouth and 苦艾酒in English is Absinthe. There's a confusion during the translation😬

Simon Difford Continue thread (1 reply)

Ronald Tragus Appreciated Commenter 9 months ago

Amazing. And that's after knowing that its hard to find cocktails where you can push the absinthe content to the limit and it still works

Jon Jackson Appreciated Commenter Conversation Starter 1 year ago

I love absinthe and seem on the fence about Benedictine.. The bottle I have is probably 10+ years old so maybe it's oxidized and no longer worth using. The other factor is that I used a Noilly Pratt extra dry. To be honest, it was possibly the most disgusting cocktail I've ever made.

The Noilly extra dry is certainly a specific profile. Fairly yeasty and almost briny. It's the only dry vermouth I've been able to find locally so far.

Any suggestions about a specific vermouth that might make this more palatable? With the ingredients I used it ended up tasting like medicinal yeast water!

Leo 1 year ago

Absolute banger it tastes just like chrysanthemum tea and it’s a good sip

Caspian Berggren Premium Member Commenter Appreciated Commenter 1 year ago

A delightful cocktail. Anders Erickson regal stirred it with an orange peel and that was the cherry on top. The name is great because it really feels delicate like a flower.

tom munger Appreciated Commenter 1 year ago

Terrific! Both the cocktail and the Joplin!

Calvin Grant Premium Member Commenter Appreciated Commenter 1 year ago

Felt like a bee sipping nectar from a flower! Awesome! Dolin Dry, Grande Absente.

Martin Schwartz Commenter Appreciated Commenter 2 years ago

Tried both the Boudreau and 1930 Craddock recipes. Both are good, but I think the lemon juice in the Boudreau recipe detracts a bit from herbal, aromatic nature of the drink which I enjoy. The Boudreau version is a little more refreshing on the palate. The version I’ll make in the future will have to be a preprandial decision.

Calvin Grant Premium Member Commenter Appreciated Commenter 1 year ago

Always fun to learn a new word. Two books once lost and now sorely missed; Greek and Latin prefixes and suffixes, and one on bioscientific terminology. Cheers.