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A collection of thoughts and shiny objects, mostly (but not always) related to computers and technology. And cocktails. Brought to you by Watts Martin (@chipotlecoyote).

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  • May 30, 2012 5:05 pm

    Cocktail, uh, Wednesday

    I made it through a whole week a while ago of weekly cocktail recipes, then never posted one again! A streak of one week! Okay, scheduling isn’t my strong suit.

    Here’s an interesting cocktail that’s the first one I made after I broke down not too long ago and bought a bottle of Benedictine. There’s a long tradition of monks making herbal concotions of a higher proof than you imagine. The best known over here is, yes, Jägermeister. (It’s unfortunate that over here Jäger has become the exclusive domain of college kids trying to get shitfaced; I bet good craft bartenders could probably do cool things with it if you could get them to stop snickering.) Instead of anise-tinged darkness, though, Benedictine is light and fluffy and full of honey flavor, and shows up in a lot of classic cocktails.

    The Chrysanthemum—an old recipe that may have first appeared in the Savoy Cocktail Book—is unusual because it doesn’t seem to have a base spirit. Usually, you pair vermouth and Benedictine with brandy or gin or some kind of whiskey; here, though, they’re paired with one another. And it works.

    Chrysanthemum

    • 1.5 oz. dry vermouth
    • 0.75 oz. Benedictine
    • 3 dashes absinthe

    Stir with ice and strain into a cocktail glass. Garnish with an orange peel twist. (This is one of those ones where the garnish is important: the oil adds a little hit of citrus flavor.)