Drink of the Month #2 - Manhattan - click here to see that one
DRINK OF THE MONTH #3 - Chrysanthemum
People have been excited about the Drink of the month. We are in our third month now. Roughly, each month we will present a new drink that you can make at home with the guidance from a professional. The professional that will be providing the recipes and the instructions will be mixologist, Jeffrey Moll.Jeffrey Moll, the Head Barman at Randolfi's
Defender of both the fundamentals and DIY cocktailing. Reverence for all things liquid. Jason Molina fan. Avid cyclist. Loyal curmudgeon.
2015 St. Louis Magazine "A-List Award" Winner
Jeffrey Moll Jr., MIXOLOGIST
Dozens of the concoctions lining bartender Moll’s mixing station at Randolfi’s were formulated by the barkeep himself. Nabbing a tincture-side seat at the bar provides a nonpareil liquid education, with Moll dispensing as many answers as imbibers have questions. The cognoscenti gather, knowing that Moll’s labor-intensive seasonal creations (such as the garnish-laden Moll’s Cup No. 3) will keep them ahead of the cocktail curve.
Thank you to Jeffrey Moll for his help. You can also head down to Randofi's and have Jeffrey make the drink for you!
Info from Jeffrey
So, for this month, I would like to cover a drink that a little lesser known in the realm of home cocktails. From the last month, we will be revisiting a bottle that was somewhat of an optional bottle, but hopefully you explored both Manhattan variants last month. The bottle is Dolin Dry Vermouth and the drink you're going to be making is called a "Chrysanthemum".
First: these are the tools one would need for this cocktail:
- Stirring Vessel
- Mixing spoon
- Hawthorn Strainer
- Conical Fine Strainer (optional, but recommended)
- Coupe Glass
Second: these are the bottles that you need for this cocktail.
- Dolin Dry Vermouth *** (should have this one from last month)
- Benedictine ***
- Letherbee Barrel-Aged Absinthe (375mL) ***
Lastly, here is the preparation for the cocktail:
- 2oz of Dolin Dry Vermouth
- 1oz Benedictine
- 2-3 shakes (or a barspoon) of Letherbee Barrel-Aged Absinthe
- Add all spirits to your mixing glass
- Fill mixing glass 3/4 of the way with ice
- Stir gently, quickly and fluidly (no pun intended) keeping the bottom of the spoon in constant contact with the side of the glass for about 25-30 seconds
- Using your hawthorn strainer and fine strainer (if possessed) strain into a cold coupe glass.
- Using your vegetable peeler, peel a sizable strip of orange peel. gently grasp the smaller section of the peel between your thumb and index finger and squeeze to express the oils from the peel over the cocktail. place peel in drink.