Chrysanthemum (cocktail)
Anise-flavored cocktail
From Wikipedia, the free encyclopedia
The Chrysanthemum is a cocktail made with absinthe, Bénédictine, and vermouth.[1][2][3] This pre-Prohibition Era cocktail is sometimes credited to the 1930 edition of The Savoy Cocktail Book, although an earlier recipe appears in the influential early 20th-century cocktail book Recipes for Mixed Drinks (1916) by Hugo R. Ensslin.[4]
- 1.5 oz dry vermouth
- 3/4 oz bénédictine
- 2-3 dashes absinthe
| |
| Type | Cocktail |
|---|---|
| Ingredients |
|
| Standard drinkware | Champagne coupe |
| Standard garnish | Orange peel |
| Preparation | Stir all ingredients with ice and strain into a chilled coupe |
Ensslin's original recipe called for equal parts of dry vermouth and Bénédictine, while most modern adaptations follow Harry Craddock's recipe, which uses a 2:1 ratio of vermouth to Bénédictine to prevent the sweetness of the latter from overwhelming the drink.[4] Some recipes add lemon juice.[5]
In Jack's Manual on the Vintage and Production, Care and Handling of Wines, Liquors, etc., from 1933, the historic recipe is made with anisette, instead of absinthe.[6]
