Chrysanthemum

• Ice
• 2 ounces dry vermouth
• 1 ounce Benedictine (brandy-based herbal liqueur)
• 1 orange twist
• 3 dashes of absinthe or Pernod

1. Fill a pint glass with ice.
2. Add the vermouth, Benedictine and absinthe and stir well.
3. Strain into a chilled coupe and garnish with the orange twist.

orange twist, absinthe

Taken from www.foodandwine.com/recipes/chrysanthemum-cocktails-2008 (may not work)