| 2 fl oz | Strucchi Dry Vermouth |
| 1/2 fl oz | Bénédictine D.O.M. liqueur |
| 1/2 fl oz | Lustau Manzanilla Papirusa Sherry |
| 4 dash | La Fée Parisienne absinthe |
| 10 drop | Lactic acid 4:1 solution (80g water to 20g powdered acid) (optional) |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) (optional) |
Read about cocktail measures and measuring.
How to make:
- Select and pre-chill a Nick & Nora glass.
- Prepare garnish of lemon zest twist and edible Chrysanthemum flower (when in season).
- STIR all ingredients with ice.
- FINE STRAIN into chilled glass.
- Express lemon zest twist over cocktail and garnish with an edible Chrysanthemum flower.
Allergens:
Recipe contains the following allergens:
- Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites
- Lustau Manzanilla Papirusa Sherry – Sulphur Dioxide/Sulphites
To make Lactic acid 4:1 solution (80g water to 20g powdered acid):
Stir 5 grams of lactic acid (normally available as a 70% solution) with 100 grams of water and bottle.
Strength & taste guide:
Review:
Rich and yet austere. Adapted from the Roosevelt Room's brilliant riff on a classic Chrysanthemum with dry sherry pitched alongside the usual vermouth.
History:
Adapted from a recipe discovered at The Roosevelt Room in Austin, Texas, USA.
Nutrition:
One serving of Roosevelt's Chrysanthemum contains 150 calories.
Alcohol content:
- 1.1 standard drinks
- 17.11% alc./vol. (34.22° proof)
- 15.7 grams of pure alcohol
Difford's Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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