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.

Plus: Cocktail Recipes and Tips

One 1-liter oak barrel (see Note)
10 1/2 ounces Bénédictine
21 ounces dry vermouth
1 3/4 ounces absinthe
Ice
Orange twists, for serving

If the barrel is new and dry inside, fill it with water and let stand until watertight, about 24 hours. Drain.
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.
Strain the cocktail through a coffee filter–lined funnel into a glass container and store indefinitely.
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.

Aged Chrysanthemum

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