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Aged Chrysanthemum

  • ACTIVE: 20 MIN
  • SERVINGS: about 1 liter
  • MAKE-AHEAD

This delicious Benedictine-and-absinthe cocktail develops a smooth, deep flavor after being aged in an oak barrel for a month.

  1. One 1-liter oak barrel (see Note)
  2. 10 1/2 ounces Bénédictine
  3. 21 ounces dry vermouth
  4. 1 3/4 ounces absinthe
  5. Ice
  6. Orange twists, for serving
  1. If the barrel is new and dry inside, fill it with water and let stand until watertight, about 24 hours. Drain.
  2. Using a funnel, fill the barrel with all of the liquid ingredients. Let age, tasting a sample once a week, until the cocktail has taken on a rounded but not overly oaky flavor, about 1 month.
  3. Strain the cocktail through a coffee filter–lined funnel into a glass container and store indefinitely.
  4. To serve, pour 3 ounces into an ice-filled cocktail shaker and stir until chilled. Strain the drink into a chilled cocktail glass. Garnish with a twist.
Notes You can find 1-, 2-, 3- and 5-liter barrels at tuthilltown.com ($60 to $96). For barrels larger than 1 liter, multiply each aged cocktail recipe proportionately.
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