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.