This recipe was first published as part of our cocktail history feature on the The Chrysanthemum.
65ml Dry vermouth
25ml Benedictine
2-3ds Absinthe
Stir over ice, strain, and serve in a chilled cocktail glass. Garnish with an orange twist.
Increase the Benedictine a little if you prefer, but go easy on the absinthe or it becomes overpowering. This is a perfect place to experiment with different dry vermouths. Another possibility is to use Benedictine Single Cask. This special bottling, which sadly only seems available at the Palais Benedictine in Fecamp, Normandy, is extra-aged and uses a slightly different botanical mix, making it drier and more assertive than the regular expression.
