Chrysanthemum (cocktail)
| Cocktail | |
|---|---|
 | |
| Type | Cocktail |
| Base spirit | |
| Standard garnish | Orange peel |
| Standard drinkware |  |
| Commonly used ingredients |
|
| Preparation | Stir all ingredients with ice and strain into a chilled coupe |
The Chrysanthemum is a cocktail made with absinthe, Bénédictine, and vermouth.[1][2][3] This pre-prohibition cocktail is sometimes credited to the 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]
Ensslin's original recipe called for equal parts of dry vermouth and Bénédictine, while most modern adaptations follow Harry Craddock's recipe, which uses a 2:1 ratio of vermouth to Bénédictine to prevent the sweetness of the latter from overwhelming the drink.[4] Some recipes add lemon juice.[5]
In Jack's 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
[edit]References
[edit]- ^ "Chrysanthemum Cocktail". Imbibe magazine.
- ^ "Chrysanthemum". Difford's Guide.
- ^ "Chrysanthemum". Food Network.
- ^ a b "Classic Drinks: The Chrysanthemum". Serious Eats.
- ^ Session Cocktails: Low-Alcohol Drinks for Any Occasion. Rodale. 22 May 2018. ISBN 9780399580871.
- ^ Grohusko, Jacob Abraham (1933). Jacks manual on the vintage and production, care and handling of wines, liquors, etc.
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