Chrysanthemum
A sophisticated, herbal low-ABV stirred cocktail from the 1920s.
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.
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.”
Bartender's Note
Ensure the dry vermouth is fresh; as the primary ingredient, oxidized wine will ruin the drink.
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How to make the Chrysanthemum
- 1Add dry vermouth, Bénédictine, and absinthe to a mixing glass filled with ice
- 2Stir until well chilled
- 3Strain into a Coupe
- 4Garnish with orange twist and serve
