Sunday, July 17, 2011
It's All About the Proportions: The Chrysanthemum Cocktail
2 ounces of dry vermouth (Dollin)
1 ounce of Benedictine
1 teaspoon of absinthe (Leopold Bros.)
Shake ingredients with ice and garnish with an orange peel.
I almost really liked this drink. I thought the flavor interplay between the absinthe was interesting and the orange peel cut though it nicely. However, there was simply too much Benedictine for my taste or for that of my wife who though the cocktail was syrupy to the point of borderline disgusting. Benedictine, in addition to being sweet, is quite syrupy. The recipes that I saw ranged from 0.25 to 1.25 ounces of the stuff, with most at the one once mark. I look forward to trying this again with a bit less, perhaps 0.25. I'll make note here of my results.