Quoting Michael Loo to Jim Weller <=-

It can be found as early as 1930, in Harry Craddock's Savoy
Cocktail Book

Back when men were women, or at least had similar tastes.

Back when prohibition was on and the gin was reeallly rough.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: The Original Chrysanthemum
Categories: Alcohol, Beverages
Yield: 1 Serving

2 oz Dry vermouth
1 oz Benedictine
1/4 oz Absinthe
Garnish: orange twist

The Chrysanthemum is a low proof concoction dating back before
Prohibition. This classic drink was published in Hugo Ensslin's 1916
book Recipes for Mixed Drinks.

Harry Craddock's 1930 Savoy Cocktail Book mentions that the
Chrysanthemum was well known and very popular in the American Bar
of the S.S. Europa, a German cruise liner launched in 1930.

Dry vermouth is the star of this drink. Ensslin's recipe called for
equal parts dry vermouth and Benedictine, but the result is much too
sweet for modern tastes. I'd recommend going with something closer
to Craddock's recipe in the Savoy, which is 2:1 dry vermouth to
Benedictine.

The drink is all about balance. While smallest in quantity, the
absinthe plays a major role, providing a delicate anisey flavor to
tie into the herbal notes of the Benedictine and vermouth. The
vermouth, which makes up the bulk of the drink, serves as a buffer
between the two stronger and sweeter ingredients.

The simple combination is surprisingly delicious. To start with, it
smells really good, with hints of citrus, herbs, and anise. The
cocktail comes on light, dry, and herbal and ends a little sweet and
very smooth, with a lingering honey and mild fennel flavor. Have
another, it's not too strong.

Fill a mixing glass 2/3 full with ice. Add dry vermouth,
Benedictine, and absinthe. Stir until well chilled, about 20
seconds.

Strain into a chilled cocktail glass. Garnish with orange twist and
serve.

Posted by: Nick Caruana, author of The Straight Up

From: Serious Eats

MMMMM


Cheers

Jim


... Manhattans: Mix 'em sweet or perfect but never dry. Seriously.

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