Chrysanthemum
A sophisticated, herbal low-ABV stirred cocktail from the 1920s.
Base spirit
Vermouth
Style
Spirit-forward
Glassware
Coupe
The Chrysanthemum is an elegant stirred cocktail that uses dry vermouth as the base spirit, fortified with the honeyed herbs of Bénédictine and the anise of absinthe. Despite having no hard liquor base, it is complex, aromatic, and full-bodied. It showcases how vermouth can stand as a protagonist rather than just a modifier. It is a floral, spring-like sipper that was popular on transatlantic cruise liners.
Ingredients
Servings
- • 2 oz dry vermouth
- • 1 oz Bénédictine
- • 3 dashes absinthe
Did you know?
“The recipe was popularized by Harry Craddock in the *Savoy Cocktail Book* (1930), highlighting the era's appreciation for lower-proof, aromatic drinks.”
Source:Savoy Cocktail Book
Bartender's Note
Ensure the dry vermouth is fresh; as the primary ingredient, oxidized wine will ruin the drink.
How to make the Chrysanthemum
- 1Add all ingredients to a mixing glass with ice
- 2Stir until well chilled
- 3Strain into a chilled coupe
- 4Garnish with an orange twist
