About the Chrysanthemum cocktail

The Chrysanthemum is a refined, aromatic cocktail that first appeared in Hugo Ensslin’s 1916 Recipes for Mixed Drinks and was later popularized in Harry Craddock’s 1930 Savoy Cocktail Book.

Designed as a lower-proof alternative to spirit-forward drinks, it combines dry vermouth with the herbal complexity of Bénédictine and a touch of absinthe.

With its pale golden hue and gentle, layered flavor, the Chrysanthemum is a perfect example of pre-Prohibition sophistication — a drink meant to be sipped slowly and savored.

Why the Chrysanthemum Stands Out

The Chrysanthemum cocktail recipe is light, herbal, and beautifully balanced.

Dry vermouth forms a crisp, wine-like base, Bénédictine adds honeyed spice and herbal sweetness, and a few dashes of absinthe contribute subtle anise and botanical depth.

The result is aromatic yet approachable, with a low alcohol content that makes it an excellent aperitif.

It’s an ideal choice for those who enjoy complex flavors without the intensity of higher-proof cocktails.

Variations and Pairing Ideas

To make the Chrysanthemum your own, try:

• Using bianco vermouth for a slightly sweeter profile

• Reducing the Bénédictine for a drier, more vermouth-forward style

• Garnishing with an orange twist for extra citrus aroma

• Adding a dash of orange bitters for more depth

Pair it with light appetizers like oysters, smoked salmon, delicate cheeses, or citrus salads. The herbal and slightly sweet profile works beautifully with refined, subtle flavors.

Why the Chrysanthemum Endures

The Chrysanthemum has lasted over a century because it’s as elegant as it is easy to drink.

Its gentle strength, aromatic complexity, and low ABV make it a timeless aperitif for both classic cocktail enthusiasts and newcomers.

It’s proof that not every great drink needs to be bold and boozy to make a lasting impression.