Chrysanthemum (cocktail)

The Chrysanthemum is a cocktail made with absinthe, Bénédictine, and vermouth.[1][2][3] The pre-prohibition cocktail is sometimes credited to 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]

Chrysanthemum
Cocktail
A deep yellow cocktail in a cocktail glass, garnished with an orange peel.
TypeCocktail
Base spirit
Standard garnishOrange peel
Standard drinkware
Champagne coupe
Commonly used ingredients
  • 1.5 oz dry vermouth
  • 3/4 oz bénédictine
  • 2-3 dashes absinthe
PreparationStir all ingredients with ice and strain into a chilled coupe

Ensslin's original recipe called for equal parts of dry vermouth and Bénédictine; most modern adaptations follow Harry Craddock's recipe of a 2:1 ratio of vermouth to Bénédictine to avoid the sweetness of the latter from overwhelming the drink.[4] Some recipes add lemon juice.[5]

In Jacks 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]

See also

References
  1. "Chrysanthemum Cocktail". Imbibe magazine.
  2. "Chrysanthemum". Difford's Guide.
  3. "Chrysanthemum". Food Network.
  4. "Classic Drinks: The Chrysanthemum". Serious Eats.
  5. Session Cocktails: Low-Alcohol Drinks for Any Occasion. Rodale. 22 May 2018. ISBN 9780399580871.
  6. Grohusko, Jacob Abraham (1933). Jacks manual on the vintage and production, care and handling of wines, liquors, etc.


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