The Chrysanthemum cocktail is a drink built with dry vermouth or Lillet Blanc, Benedictine, and Absinthe!
Chrysanthemum Cocktail Info
In many classic drinks, spirits like whiskey and gin are the stars. Vermouth plays a supporting role! But in a Chrysanthemum, the vermouth is the star.
This century-old classic was featured in Harry Craddock's famous mixology book, "The Savoy Cocktail Book," which helped make it popular among bartenders and consumers. This book was published in 1930, so the Chrysanthemum cocktail is old. It is also believed to have been a part of an even older book called "Recipes for Mixing Drinks" by Hugo R. Ensslin.
Craddock's recipe calls to make dry vermouth and Benedictine in a one-to-one ratio. This is still the preferred recipe, while Ensslin suggested equal parts. Benedictine, a French liqueur, is made with a secret mixture of 27 herbs and spices, including cinnamon, juniper, and saffron. It has a sweet and herbal profile which I love; it goes well with the absinthe dash. You can try both the recipes to decide which one you prefer. However, be aware that Benedictine's flavor may take over a cocktail quickly, so I recommend that you double the amount of vermouth.
If you want something less dry but still not too sweet, I can recommend using Lillet Blanc vermouth. It works great in a Chrysanthemum.
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Recommended Bar Equipment
- 60 ml Dry Vermouth (Lillet Blanc Is Also An Option!)
- 30 ml Benedictine
- 10 ml Absinthe
- Add ice to your mixing glass.
- Add the ingredients.
- Stir it cold and a little longer then usual, you need some extra water in this cocktail.
- Strain into a cocktail glass.