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Aged Chrysanthemum

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

  • Servings: about 1 liter

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  • 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


  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.


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.

Contributed By Published October 2012

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