Serve in a

How to make:

1. Select and pre-chill a Nick & Nora glass.
2. Prepare garnish of orange zest twist.
3. STIR all ingredients with ice.
4. FINE STRAIN into chilled glass.
5. EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

• Strucchi Dry Vermouth – Sulphur Dioxide/Sulphites

Review:

Herbal and aromatic, this benefits from the dilution that comes with a good long stir.

Variant:

Chrysanthemum No. 2 by Jamie Boudreau, Canon bar, Seattle, USA.
STIR all ingredients with ice and fine strain into a chilled and absinthe-rinsed coupe glass.
75ml (2½oz) Dry vermouth
15ml (½oz) Bénédictine
7.5ml (¼oz) Lemon juice

Other variations:
Caprice
Ford Cocktail
Merry Widow(er)
Minnie the Moocher
Poet's Dream
Poet's Martini
Queen Elizabeth
Queen Elizabeth Wine
Rolls Royce
Tip Top
Vancouver

History:

The Chrysanthemum appears in Hugo R. Ensslin's 1917 Recipes for Mixed Drinks (and may well have been in his 1916 First Edition).

CHRYSANTHEMUM COCKTAIL
3 dashes Absinthe
½ Benedictine
½ French Vermouth
Stir well in a mixing glass with cracked ice, strain and serve with a twist
of Orange Peel.

Hugo R. Ensslin, 1917

It then reappears in Harry Craddock's influential 1930 The Savoy Cocktail Book where Craddock says, "Well-known and very popular in the American Bar of the S.S. Europa.".

CHRYSANTHEMUM COCKTAIL.*
3 Dashes Absinthe.
1/3 Bénédictine.
2/3 French Vermouth.
Shake well and strain into cocktail glass. Squeeze orange peel on top.
*Well-known and very popular in the American Bar of the S.S. " Europa. "

Harry Craddock, 1930

This cocktail may be named after The Chrysanthemum, a 1904 piece by the famous ragtime composer and pianist Scott Joplin and released on record in 1916.

More cocktails by Harry Craddock

Nutrition:

One serving of Chrysanthemum contains 126 calories.

Alcohol content:

• 0.9 standard drinks
• 18.84% alc./vol. (37.68° proof)
• 12.5 grams of pure alcohol