Joe Lewis-White from The American Bar At The Savoy (London): ​Chrysanthemum

[@marcribes4600]

Lovely, this is art.

[@christinecamley]

Fabulous! I'd love to try this cocktail! Terrific bartender!!

[@ROCKY-pu1zt]

Its a Delight just to watch

[@Lecocktailconnoisseur]

ROCKY thanks

[@amid5134]

Надо обязательно писать ингредиенты и кол во

[@zohsusceptible8283]

Remy Savage greatest ever

[@marcusbeck1269]

I would never drink in a bar that loud that you can't hear the bartender. F that.

[@christinecamley]

For the quality of cocktail they produce, it's worth it. There are seats that are away a bit from the chatting. There are some of the best bartenders there - bar none. Outstanding!!

[@jasonhickerson1017]

That looks fantastic but I wouldn’t call it a Chrysanthemum. Yes, the classic recipe needs adjustment. But I’ve been making this one with a 5:1 ratio of vermouth to Bénédicitine and a teaspoon of absinthe and it is perfect without the gin. It’s a gentle cocktail, low ABV and herbal. And it really needs that whole teaspoon of absinthe to balance the other flavors. You’ve created something lovely (I made it myself) but it isn’t a Chrysanthemum.

[@icanspelle6050]

you sound like you have no friends

[@takeawalkwithme803]

Mixing Gin, Vermouth, Benedictine and Chartreuse sounds like an incredibly complex flavour profile: dozens of botanicals and spices... on the other hand, chrysanthemum flower with an incredibly dense profusion of petals. I’m reminded of chrysanthemum when I see fireworks that leave dense, complex patterns in the sky. I think the allegory of the chrysanthemum understood in this way, is apt.

[@David-mg8zu]

Do you make your Chrysanthemum with lemon or orange twist?