Launch Library
Chrysanthemum
Dry vermouth, Bénédictine, absinthe. Hugo Ensslin, 1916. Spirit-forward, herbal, the rare vermouth-based main pour.
Servings
Served inCoupe
MethodStirred
Ingredients
- Dry Vermouth2½ ounces
- Bénédictine¾ ounce
- Absinthe0.13 ounce
- Orange Peel (expressed and discarded)1 each
Directions
Combine all ingredients in a mixing glass with ice. Stir until well-chilled. Strain into a chilled coupe. Express an orange peel over and discard.
Notes
Yes, dry vermouth is the base. The Bénédictine and absinthe transform it. Use Dolin Dry or Noilly Prat.