Given the success of the Rosette below I decided to try another variation on the same basic formula. Instead of two teaspoons of Absinthe, though, I added one teaspoon of lime juice and a (small) dash of orange flower water. The resulting drink I call The Petal:
1 1/2 Ounces Dry Vermouth
1 Tsp Creme de Cacao
1 Tsp Lime Juice
1 Dash Orange Flower Water
Stir with ice and strain into cocktail glass.
Unlike the Rosette which is fairly sweet and complex this cocktail is both dry and very subtle. The lime juice and orange flower water give it a complex flowery bitterness at the end, while the creme de cacao smooths out the harsher edges of the dry vermouth. The color is a very light golden green, matching the effect of the drink nicely. This cocktail was pleasantly refreshing, and low enough in alcohol (not much more than a small glass of dry vermouth) that I would recommend it especially as light aperitif. Given its small size there is some temptation to double the size, but having tried it I wouldn’t recommend doing this, since a large glass of it would quickly become tiring, as is generally the case with subtle flavored drinks.
For added effect an orange slice perched on the rim of the glass might provide a nice complexity (as well as look good), but I haven’t tried this yet and don’t know what it would do to the flavor of the drink. Lemon might also be a good substitute for the lime juice – in my experience lemon juice pairs better with creme de cacao than lime, but less well with dry vermouth than lime. Since the dry vermouth is the most dominant flavor I went with lime juice here, but it’s worth trying it the other way. As with the preceding post I used Noilly Prat dry vermouth in making this drink and a more assertive or winy dry vermouth might require tweaking the proportions slightly.