Chrysanthemum

A low-proof aperitif built entirely on fortified wine: dry vermouth lengthened with honeyed, herbaceous Bénédictine and lifted by a few dashes of absinthe, its anise note carried over an expressed orange peel. The drink first appeared in Hugo Ensslin's 1916 Recipes for Mixed Drinks as equal parts vermouth and Bénédictine, then was tightened to a drier 2:1 ratio in Harry Craddock's 1930 Savoy Cocktail Book — the version most bartenders pour today. With no base spirit, it stays gentle and contemplative, an elegant choice for early evening.

AperitivoClassicSpirit-ForwardLow ABV

Ingredients

  • 1.5 ozDry Vermouth
  • 0.75 ozHerbal Liqueur(Bénédictine)
  • 3 dashAbsinthe

Garnish: Orange Peel

Preparation

Stirred · Coupe · None

  1. 1.

    add

    Add the dry vermouth, Bénédictine, and absinthe to a mixing glass filled with ice.

  2. 2.

    stir

    Stir until well chilled and properly diluted.

  3. 3.

    strain

    Strain into a chilled coupe.

  4. 4.

    express

    Express an orange peel over the surface to release its oils.

  5. 5.

    garnish

    Drop the orange peel in or balance it on the rim.

Flavor Profile

herbal
74%
floral
30%
bitter
28%
earthy
23%
spiced
21%
body
20%
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