Happy New Year! Time for this week’s #MasterofCocktails. No #Dryathlon for us, thank you very much.
If though, like us, you’ve had an entire Christmas of rich stuff and beery nonsense, you’ll be happy to learn that all through January we’re going to be preparing some slightly lighter cocktails. All January’s drinks will be *under* 2 units.
This is quite a challenge in itself – most cocktails contain at least a double-measure of strong booze, but nevertheless. We’re not cheating and making small drinks either. These are all proper-sized, delicious cocktails.
So, without further ado – this week we made a ‘Chrysanthemum’. If the combination of the name and low ABV are making you feel uncomfortable, don’t worry. It’s got absinthe in it. Mmm…
You’ll be needing these…
List of Ingredients
- 50ml Noilly Prat Vermouth
- 15ml Bénédictine D.O.M. Liqueur
- 5ml St. George Absinthe Verte
- A dash of Regan’s Orange Bitters No. 6
- Orange Peel
So – first up – sling a coupette glass in the freezer. In it goes.
Now measure 50ml of Noilly Prat Vermouth.
Pop this into a stirring glass over a good-sized handful of ice. Note how the ice freezes the vermouth because of its lower ABV. Be pleased with yourself. Science.
Next you’ll be wanting 15ml Bénédictine.
As well as 5ml of the fabulous Absinthe Verte from St. George Spirits.
And a dash of Regan’s Orange Bitters.
Now, give it a quick stir.
Then strain the drink into your pre-chilled glass.
Finally, express a (small) orange twist over the top, and discard.
There we have it. The Chrysanthemum. Botanical-heavy, appetising, well-rounded, and low-alcohol.
Enjoy!
Right – for next week’s drink, I’m going to need you all to suspend your natural sense of indignation for a second…
Successfully suspended?
Good then. Here are the ingredients:
Next week, you’ll be needing these…
Disaronno and… a lemon.
Ben
