THE CHRYSANTHEMUM COCKTAIL - First Day Of Spring | BAR TALK & COCKTAILS
Today is the first day of Spring!! What better way to celebrate than with something floral? Ok I know Chrysanthemums are more of a fall thing but who cares! Hugo R Ensslin was probably one of the most underappreciated bartenders of the early 20th century. He never made a big splash in the newspapers or became well known for his many celebrated cocktails during his lifetime. Oh, I’m sure his guests probably enjoyed many of his offerings but, he never really got the recognition he deserved. He self-published a cocktail recipe book in 1917 "Recipes For Mixed Drinks" which is now recognized as one of the most important cocktail books of the twentieth century having a big influence on cocktail culture. Many of Ensslin’s recipes have been appropriated by other well-known bartenders too. A lot of the drinks listed in Hugo Ensslin’s book are of his own creation or versions of an earlier recipe. The one which he is most likely the inventor of that I'm making for you today is the Chrysanthemum.
Cheers!
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CHRYSANTHEMUM COCKTAIL
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IN A MIXING GLASS COMBINE:
2 OZ. (60 ML) - DRY VERMOUTH
1 OZ. (30 ML) - BÉNÉDICTINE
1 TSP - ABSINTHE
-ADD ICE AND STIR TO CHILL WELL.
-FINE STRAIN INTO COUPE GLASS.
-SQUEEZE AN ORANGE PEEL OVER DRINK TO EXPRESS THE OILS.
-DROP PEEL INTO DRINK AND SERVE.
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