Chrysanthemum

• Dry Vermouth
  60 ml (2 oz)

  Use a good quality French dry vermouth
• Bénédictine
  30 ml (1 oz)

  Adds herbal sweetness and complexity
• Absinthe
  10 ml (0.25 oz)

  For a subtle anise aroma; you can also rinse the glass instead
• Orange Bitters
  2 dashes

  Brightens and ties together the flavors

• Mixing glass
• Bar spoon
• Jigger
• Strainer
• Coupe or Nick & Nora glass

1. 1

   Chill your coupe or Nick & Nora glass by filling it with ice and setting it aside.

2. 2

   In a mixing glass, add the dry vermouth, Bénédictine, absinthe, and orange bitters.

3. 3

   Fill the mixing glass with ice and stir briskly for about 20-30 seconds until well chilled.

4. 4

   Discard the ice from your chilled glass (or strain out any water).

5. 5

   Strain the cocktail into the prepared glass.

6. 6

   Garnish with an orange twist, expressing the oils over the surface before dropping it in.

• Elegant and floral flavor profile
• Lower alcohol content for relaxed sipping
• Showcases the unique taste of Bénédictine
• Perfect for fans of classic, lesser-known cocktails
• Easy to customize with subtle variations

The Chrysanthemum cocktail first emerged in the early 20th century, with its earliest known printed appearance in Hugo R. Ensslin’s 1916 book, 'Recipes for Mixed Drinks.' This cocktail was especially popular among the pre-Prohibition crowd, who favored lighter, lower-proof drinks that showcased the nuanced flavors of fortified wines and liqueurs. The Chrysanthemum's name is a nod to the elegant and aromatic flower, echoing the drink's floral notes and refined character. Over time, this cocktail has remained a well-kept secret among bartenders and cocktail aficionados, quietly enjoying a revival as drinkers rediscover classic, vermouth-forward recipes.