Skip to content
Cocktail Scroll

Stirred · Coupe

Jamie Boudreau, Canon, Seattle

Chrysanthemum #2 cocktail recipe

Pin it

What goes in it

Method · Stirred

  1. 1Rinse a chilled coupe with a little absinthe and pour out the excess.
  2. 2Stir the vermouth, Bénédictine and lemon with ice until cold.
  3. 3Strain into the rinsed glass.
Glass
Coupe
Ice
Up

Prep ahead

Fresh juice

Lemon Juice

Yield
About 1.5 oz per lemon
Keeps
2 days
Storage
Refrigerated

Ingredients

  • Fresh lemons

Method

  1. 1Juice in small batches. Strain out seeds and pulp. Store in the refrigerator.

About the Chrysanthemum #2

Chrysanthemum #2 is a cocktail made with dry vermouth, bénédictine and lemon juice, created by Jamie Boudreau at Canon.

VermouthStirredHerbalFloralBénédictineAbsinthe

Tried It 0

No ratings yet

Nobody's posted yet. Made this one? Be the first.

Related drinks

Stirred · Nick & Nora

Chrysanthemum

Shares dry vermouth, bénédictine, absinthe

  • 1.75 oz Dry vermouth
  • 0.5 oz Bénédictine
  • 4 dashes Absinthe

Classic (printed in Hugo Ensslin's Recipes for Mixed Drinks, 1916)

Stirred · Coupe

Minnie the Moocher

Shares dry vermouth, bénédictine, absinthe

  • 1.25 oz Gin
  • 1 oz Dry vermouth
  • 0.75 oz Bénédictine
  • 1 dash Absinthe
  • 1 dash Angostura bitters

Classic (printed in Charlie Conolly's World Famous Cotton Club Book of Mixed Drinks, 1939)

Stirred · Coupe

Fourth Degree

Shares dry vermouth, absinthe

  • 1 oz London dry gin
  • 1 oz Dry vermouth
  • 1 oz Sweet vermouth
  • 5 dashes Absinthe

Harry MacElhone, Harry's ABC of Mixing Cocktails, London (1922)

Stirred · Coupe

Orchid Thief

Shares dry vermouth, bénédictine

  • 1.5 oz Fino sherry
  • 1 oz Dry vermouth
  • 0.5 oz Bénédictine

Chip Tyndale, New York

One new cocktail a week. Free.