Chrysanthemum #2

Name: Chrysanthemum #2
Total time: 3 min
Yield: 1
Ingredients: ⅙ oz Absinthe - rinse; 2 ½ oz Dry vermouth; ½ oz Bénédictine; ¼ oz Lemon juice

Ingredients

⅙ oz Absinthe - rinse
2 ½ oz Dry vermouth
½ oz Bénédictine
¼ oz Lemon juice

oz ml cl

Glass: Cocktail

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Instructions

Combine the ingredients (except the Absinthe) in a mixing glass filled with ice and stir until the drink is sufficiently chilled. Rinse the chilled Cocktail glass with Absinthe. Strain the drink into the chilled Cocktail glass.

Chrysanthemum #2 origin story

Created by: Jamie Boudreau
Created at: Canon
Country: United States

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Nutrition Facts

	Calories	Total Fat	Sodium	Carbs	Sugars	Protein
Absinthe	?	?	?	?	?	?
Dry vermouth	?	?	?	?	?	?
Bénédictine	?	?	?	?	?	?
Lemon juice	1.7	0.0	0.1	0.5	0.2	0.0
Total	1.7	0.0	0.1	0.5	0.2	0.0

About the ingredients

Absinthe: Absinthe is an anise-flavoured spirit derived from several plants, including the flowers and leaves of Artemisia absinthium ("grand wormwood"), together with green anise, sweet fennel, and other medicinal and culinary herbs. Historically described as a highly alcoholic spirit, it is 45–74% ABV or 90–148 proof US. Absinthe traditionally has a natural green color but may also be colorless. It is commonly referred to in historical literature as la fée verte ("the green fairy"). It is sometimes mistakenly referred to as a liqueur, but is not traditionally bottled with added sugar and is, therefore, classified as a spirit. Absinthe is traditionally bottled at a high level of alcohol by volume, but it is normally diluted with water before being consumed. Absinthe originated in the canton of Neuchâtel in Switzerland in the late 18th century. It rose to great popularity as an alcoholic drink in late 19th- and early 20th-century France, particularly among Parisian artists and writers. The consumption of absinthe was opposed by social conservatives and prohibitionists, partly due to its association with bohemian culture.
Vermouth: Vermouth is an aromatized fortified wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes colored. The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, it was later served as an apéritif, with fashionable cafés in Turin serving it to guests around the clock. In the late 19th century, it became popular with bartenders as a key ingredient for cocktails, such as the martini, the Manhattan, the Rob Roy, and the Negroni. In addition to being consumed as an apéritif or cocktail ingredient, vermouth is sometimes used as an alternative to white wine in cooking. Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rosso), amber (ambre), and rosé. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. Italian and French companies produce most of the vermouth consumed throughout the world.