Chrysanthemum (cocktail)
The Chrysanthemum is a cocktail made with absinthe, Bénédictine, and vermouth. The pre-prohibition cocktail is sometimes credited to 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. Ensslin's original recipe called for equal parts of dry vermouth and Bénédictine; most modern adaptations follow Harry Craddock's recipe of a 2:1 ratio of vermouth to Bénédictine to avoid the sweetness of the latter from overwhelming the drink. Some recipes add lemon juice.
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Chrysanthemum (cocktail)
The Chrysanthemum is a cocktail made with absinthe, Bénédictine, and vermouth. The pre-prohibition cocktail is sometimes credited to 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. Ensslin's original recipe called for equal parts of dry vermouth and Bénédictine; most modern adaptations follow Harry Craddock's recipe of a 2:1 ratio of vermouth to Bénédictine to avoid the sweetness of the latter from overwhelming the drink. Some recipes add lemon juice.
has abstract
The Chrysanthemum is a cocktai ...... anisette, instead of absinthe.
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65,058,352
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1,019,162,965
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drinkware
flaming
no
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garnish
Orange peel
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gin
no
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ingredients
*1.5 oz dry vermouth
*3/4 oz Bénédictine
*2-3 dashes absinthe
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name
Chrysanthemum
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prep
Stir all ingredients with ice and strain into a chilled coupe
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type
Absinthe
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vodka
no
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wikiPageUsesTemplate
comment
The Chrysanthemum is a cocktai ...... Some recipes add lemon juice.
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label
Chrysanthemum (cocktail)
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