CLASSIC COCKTAIL WITH DRY VERMOUTH, BENEDICTINE, AND ABSINTHE
Jump to RecipeOn a recent trip to the local liquor store, I came across a bottle of Benedictine. It’s not something they usually carry, so it caught my attention. I had seen it before but never really knew what it was, so I picked up a bottle.
On the way to the register, I grabbed a bottle of absinthe as well. It’s one of those things you hear about more than actually try, so I figured why not.
Benedictine has a long history, and the recipe is still kept a secret. It’s made from a blend of herbs and spices, and the flavor is hard to pin down. There are hints of honey and vanilla, along with a mix of herbal notes that don’t really fit into one category. Whatever it is, it works.
wanted to use it in a cocktail, but not the usual B & B. That one is already bottled and easy to find, so it didn’t feel very interesting to make.
The Singapore Sling was another option, but it leans heavily on fruit juices, and I didn’t have everything on hand.
Then I came across the Chrysanthemum in an older bartender’s guide. It’s a simple cocktail built around vermouth, Benedictine, and a touch of absinthe. Once I saw that, the choice was easy.
Ingredients
Method
- Stir with ice and strain into a chilled cocktail glass. Garnish with a large orange peel wedge.2 oz Dry Vermouth, 1 oz Benedictine, 1 scant tsp Absinthe, orange peel strip
Be careful with the amount of absinthe you add. On my first attempt, I used about 2 teaspoons, and it completely took over the drink. It ended up tasting like straight licorice….. Did I mention be VERY careful with the Absinthe amount?
A properly made Chrysanthemum is much more balanced. It’s herbal and warm, but still simple. You can pick out each flavor over the vermouth base without anything overpowering the rest.
It feels like an old prohibition-era cocktail. Something you’d have on a quiet, rainy night. And since it’s built on fortified wine, it’s lower in alcohol, so you can enjoy a couple without it being too much.
OPA!