Once per month cocktail fiends band together to create a booze-soaked collection of cocktail recipes for Mixology Monday. This month’s host is Sonja of Thinking of Drinking, who chose absinthe as the theme. From Sonja –
The topic for February is Absinthe. That much maligned, misunderstood, mistreated spirit, suddenly plentiful again in the US and other parts of the world. Absinthe played a role, whether large or small, in a variety of great cocktails from the 1800s and early 1900s – the Sazerac, Absinthe Suissesse, Corpse Reviver No. 2… I’m getting thirsty. So let’s celebrate absinthe’s history, and it’s future, with all manner of cocktails using absinthe.
I drink my fair share of Sazeracs and Corpse Revivers, and for good reason – they’re delicious. But I wanted a drink that showcases absinthe as more than just a rinse or dash; and rather than going the route of an Absinthe Frappe, I decided to meet absinthe halfway. So for this round of Mixology Monday, I’ve pulled out a cocktail that uses just enough absinthe to lightly slap you in the face, without knocking your teeth out – the Chrysanthemum Cocktail.
This little fellow is one of the few cocktails that uses vermouth as its main ingredient. In fact, it uses a hearty two ounces of vermouth. Joined by one ounce of Benedictine and a teaspoon of absinthe, the Chrysanthemum comes together beautifully. The floral vermouth tempers the strong flavors of the Benedictine and absinthe without being lost in the shuffle.
The Chrysanthemum Cocktail
2 ounces dry vermouth
1 ounce Benedictine
1 teaspoon absinthe
Stir with ice until cold, and strain into a chilled cocktail glass. Garnish with a wide strip of orange peel.