| 2 | oz | Dry vermouth |
| 1 | oz | Bénédictine |
| 3 | ds | Absinthe |
Instructions
Serve up with an orange twist.
Notes
Adjust Benedictine depending on preferred sweetness
History
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
- 3/4 Benedictine worked well, and light on the absinthe is good. Light, approachable, good.
- I like with 3/4 Benedictine.
- 1/3/19: From Cocktail Codex, made with 2.5 oz dry vermouth, 0.5 oz Benedictine, 1 tsp absinthe, orange twist. Less or no absinthe might be worth trying.
- Found this much too sweet, even with benedictine reduced. Was improved by adding some Peychaud bitters, but wouldn't make it again.
Similar cocktails
- Dandelion — Dry vermouth, Herbal liqueur, Orange peel
- A More Perfect Union — Aromatized wine, Vodka, Apricot liqueur
- Royal Jamaica 10 Downing Street — Aromatized wine, Jamaican rum, White Crème de Cacao, Grapefruit peel
- Ottovolante — Dry vermouth, Strega, Fernet Branca, Orange peel, Ginger ale
- Walking on Sunshine — Aromatized wine, Gin, Orange liqueur, Orange peel
- Pericolo — Aromatized wine, Gin, Pear eau de vie, Grapefruit peel
- Yours Truly — Aromatized wine, Bianco Vermouth, Lime juice, Cane syrup
- Expatriate — Aromatized wine, Apple brandy, Sherry, Bitters, Orange peel
- The Half Windsor — Aromatized wine, Cognac, Grapefruit juice
- The Queen's Drink — Aromatized wine, Gin, Lemon
2 Comments
This and a duplex are both
Submitted by christina in tacoma on
This and a duplex are both great ways to use up dry vermouth. Other herbal liqueurs work as well as benedictine, and you can easily adjust proportions to taste. I'm not a big absinthe fan so I usually just add whatever bitters I'm in the mood for instead.
PDT makes this with only a
Submitted by noksagt on
PDT makes this with only a quarter ounce of Bénédictine. I find a half ounce to be a happy medium.