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.
That comes from not washing the tub carefully!
(Note to others: not much if any bathtub gin was
actually made in bathtubs.)
Title: The Original Chrysanthemum
2 oz Dry vermouth
1 oz Benedictine
1/4 oz Absinthe
Garnish: orange twist
Interesting. Might be worth a try, but appears
too sweet for a dry drink and not sweet enough
for a sweet one. Of course, it's probably all
about the flavor.
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.
Two notes - the anisey absinthe would dominate and
influence the Benedictine and possibly the vermouth
as well, emphasizing similar among the "herbal notes"
- there's a good reason why there's only 1/4 oz of
it in the drink. Two, proper absinthe isn't sweet;
it was often drunk in conjunction with a sugar cube,
though.
Rangpur Gimlet
categories: booze, Singaporean
servings: 1
1 1/2 oz Rose's Lime Cordial
1 1/2 oz Tanqueray Rangpur
Add both ingredients to a shaker and shake
till ice cold. Fine strain into a coupe glass
and garnish with a half lime wheel
highestspirits.com
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