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A Drink From The Porron

Chamomile and Chrysanthemum

While on the hunt for dry vermouth cocktails to make with Acha's new Atxa Vino Vermouth Dry, I was struck by the Chrysanthemum in Jim Meehan's PDT Cocktail Book. The office was divided over our favorite preparation of the drink between Meehan's original with Vieux Pontarlier Absinthe and a variation with St. George's Absinthe Verte. Personally, I found the Vieux Pontarlier slightly overpowering with Atxa Vino Vermouth Dry, whereas the version with St. George's Absinthe Verte made for a delightful tipple with minty notes from the absinthe, honeyed tones from the Benedictine, and a lingering bitterness from the Atxa Vino Vermouth Dry. We'll now ask you, the reader, to decide since we were more or less split down the middle.

Chrysanthemum (via PDT Cocktail Book)

  • 2 oz. Atxa Vino Vermouth Dry
  • ¾ oz. Bénédictine
  • ¼ oz. St. George Absinthe Verte or Vieux Pontarlier Absinthe
  • 1 dash orange bitters

Stir and strain into a chilled coupe. Garnish with orange twist.

Researching the Chrysanthemum also led me to another flower themed variation by Nick Caruana called The Dandelion. Without Malört on hand, I went another direction and improvised with Do Ferreiro's Licor de Hierbas de Galicia to create The Chamomile:

The Chamomile

Stir and strain into a chilled coupe. Garnish with a lemon twist.

- Michael Peter