2 oz Dry vermouth
1 oz Bénédictine
3 ds Absinthe
Serve up with an orange twist.
Adjust Benedictine depending on preferred sweetness
This is a variation of the Chrysanthemum Cocktail, first published in 1916 in Hugo Ensslin's "Recipes for Mixed Drinks". Ensslin uses equal parts vermouth and Benedictine and 2-3 dashes of absinthe.
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1 Comment

christina in tacoma's picture

This and a duplex are both

This and a duplex are both great ways to use up dry vermouth. Other herbal liqueurs work as well as benedictine, and you can easily adjust proportions to taste. I'm not a big absinthe fan so I usually just add whatever bitters I'm in the mood for instead.