Serve up with an orange twist.
Adjust Benedictine depending on preferred sweetness
This is a variation of the Chrysanthemum Cocktail, first published in 1916 in Hugo Ensslin's "Recipes for Mixed Drinks". Ensslin uses equal parts vermouth and Benedictine and 2-3 dashes of absinthe.
From other users
- I like with 3/4 Benedictine.
- Found this much too sweet, even with benedictine reduced. Was improved by adding some Peychaud bitters, but wouldn't make it again.
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