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, J├Ągermeister. (It’s unfortunate that over here J├Ąger 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.


  • 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.)