The Chrysanthemum is a cocktail made with absinthe, Bénédictine, and vermouth.[1][2][3] This pre-prohibition cocktail is sometimes credited to the 1930 edition of The Savoy Cocktail Book, although an earlier recipe appears in the influential early 20th-century cocktail book Recipes for Mixed Drinks (1916) by Hugo R. Ensslin.[4]

Ensslin's original recipe called for equal parts of dry vermouth and Bénédictine, while most modern adaptations follow Harry Craddock's recipe, which uses a 2:1 ratio of vermouth to Bénédictine to prevent the sweetness of the latter from overwhelming the drink.[4] Some recipes add lemon juice.[5]

In Jack's Manual on the Vintage and Production, Care and Handling of Wines, Liquors, etc., from 1933, the historic recipe is made with anisette, instead of absinthe.[6]

See also

References

  1. ^ "Chrysanthemum Cocktail". Imbibe magazine.
  2. ^ "Chrysanthemum". Difford's Guide.
  3. ^ "Chrysanthemum". Food Network.
  4. ^ a b "Classic Drinks: The Chrysanthemum". Serious Eats.
  5. ^ Session Cocktails: Low-Alcohol Drinks for Any Occasion. Rodale. 22 May 2018. ISBN 9780399580871.
  6. ^ Grohusko, Jacob Abraham (1933). Jacks manual on the vintage and production, care and handling of wines, liquors, etc.


Allikas: https://en.wikipedia.org/wiki/Chrysanthemum_(cocktail)
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