3 Dashes Absinthe (1 tsp. Lucid Absinthe)
1/3 Benedictine (1 oz Benedictine)
2/3 French Vermouth (2 oz Noilly Prat Dry)
Shake (stir, please) 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.”
The Chrysanthemum cocktail really surprised me. I expected it to be far too sweet and/or vermouth-ey.
It really isn’t.
The sweetness is about on level with that of a not too sweet gewurtztraminer or glass of apple juice.
Deliciously complex, yet every ingredient is there to be savored.
It’s true I am a sucker for pretty much any cocktail with Bendictine; but this is one of my new favorites. Definitely something I will make again.
By, the way, the S.S. Europa had its own interesting history:
Launched on March 19, 1930, she served peace time passengers for Germany, participated in war time activities for the Third Reich, was confiscated by the US in 1945, took part in troop movement for the US soldiers, then back to passengers for France after WWII as the S.S. Liberté. Finally the scrap yards of Italy in 1962.
This post is one in a series documenting my ongoing effort to make all of the cocktails in the Savoy Cocktail Book, starting at the first, Abbey, and ending at the last, Zed.