Chrysanthemum Cocktail

I first had a Chrysanthemum at the Black Cat in Boulder. It’s an after-dinner cocktail that made a lovely dessert that Maureen and I shared. Why fill up on pastry carbs when you can have one of these? Black Cat made theirs with Bianco vermouth, which I plan to try soon enough, but I made this one with Lillet Blanc. The classic recipe uses dry vermouth.

• 2 oz Lillet Blanc
• 1 oz Benedictine
• 1 spray Pernod absinthe
• Orange peel garnish

Shake or stir; served best in a coupe, although as you can see, my coupe glasses are a little large for a dessert sized portion.

Note the atomizer, which is pretty much required for these absinthe drinks.