Today’s cocktail is the Chrysanthemum! This low ABV, pre-prohibition classic is a favorite of mine and definitely worth a try. The combination of dry vermouth, Benedictine, Absinthe, and orange oil is surprisingly delicious, and will have you coming back for another sip. Without any real bitter or sour flavors, the balance in this drink is delicate. I’ll show you the ratios I prefer, and we’ll also incorporate a regal stir with an orange peel to add a soft brightness to the cocktail. Hope you enjoy this recipe. Cheers!

How to Make The chrysanthemum

  • Botanical & herb flavors from the Vermouth

  • Nice orange finish

Sips

Tips

  • Served up so chill that glass!

  • Smaller glass equals colder drink

  1. Start with a mixing glass

  2. Pour in 1.5 oz. Dolin Vermouth de Chambery Dry

  3. Next, add 3/4 oz. Benedictine D.O.M.

  4. Then, add 3 dashes of St. George Absinthe Verte

  5. Take one swath of an orange peel

  6. Express the oils and drop the peel into the mixing glass

  7. Add ice and stir for 45ish seconds

  8. Strain into a chilled glass

  9. Cheers & enjoy!

The chrysanthemum recipe

The chrysanthemum Ingredient List

  • 1.5 oz. (45 ml) Dolin Vermouth de Chambery Dry

  • 3/4 oz. (22.5 ml) Benedictine D.O.M.

  • 3 dashes St. George Absinthe Verte

  • 1 swath orange peel

  • Expressed orange oil

  • Orange peel for garnish

Find some of these ingredients and more as part of my Curiada x Anders Erickson Collection

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