Golden Chrysanthemum

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Cocktail History

The Golden Chrysanthemum is a spring cocktail that was created by bartender Kenta Goto of Bar Goto in New York City, New York. The recipe's made with a unique yet bitter combination of sparkling wine, pear liqueur, brandy, and lemon, all of which are meant to pay tribute to the Japanese flower of the same name.

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Cocktail Ingredients

To make this cocktail, you’ll need the following ingredients:

Sparkling Wine: This is a carbonated wine made with white or red grapes. I used La Marca Prosecco.

Pear Liqueur: This is a liqueur made with Bartlett pears, quince, sugar, and alcohol. I used Maison Ferrand Mathilde Poire Liqueur.

Suze: This is an apéritif made in France with gentian root, citrus, herbs, and alcohol.

Pear Brandy: This is a type of brandy made with Bartlett pears and sparkling wine yeast. I used St. George Pear Brandy.

Lemon Twist: This is the peel of a lemon that has been twisted into a corkscrew shape.

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Bartending Tools

To make this cocktail, you’ll need the following bar tools:

Jigger: This is used to measure and pour ingredients. I used the Japanese jigger from the A Bar Above 14-Piece Silver Bar Set.

Boston Shaker: This is used to shake ingredients. I used the Boston shaker from the A Bar Above 14-Piece Silver Bar Set.

Hawthorne Strainer: This is used to strain out ice and solid ingredients after the cocktail is shaken. I used the A Bar Above Hawthorne Strainer.

Peeler: This is used to remove the garnish peel from the citrus. I used the OXO Good Grips 2-Piece Peeler Set.

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Tasting Notes

This cocktail has the following flavor profile:

• Appearance: Alluring yellow color

• Aroma: Lemon and herbs

• Taste: Herbaceous wine flavor with sweet pear notes

• Finish: Citrus and bitter liqueur

Kendall’s Rating: ⭐

Kendall’s Take: "I really thought I had come across a Suze cocktail I would enjoy when I found this one, but alas, I still couldn't drink more than a sip of the Golden Chrysanthemum because the Suze was so aggressive. I expected the sparkling wine to temper the bitter liqueur a lot more than it did like it does the gin in a French 75, but its presence was still too prominent for my liking. It was interesting but ultimately a 'no' for me."

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Recipe

This cocktail recipe was adapted from a 2015 issue of Saveur magazine.