Bénédictine D.O.M. French Liqueur, Made From a Secret Recipe of 27 Traditional Roots, Herbs & Spices, Notes of Light Honey, Citrus & Soft Almond, 40% ABV, 70cl / 700ml

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The replacement, completed in 1898, the year Alexander Le Grand died, is both splashy and ornate at the same time. It is a flamboyant palace with gothic and renaissance characteristics at play, in some ways, a tribute to the complexity that is this French iconic drink.

The tour is well worth the effort, especially if you appreciate history and beauty. There is a certain sense of surrealism as you are shown the oldcopper stills the drink is distilled in and as you continue on your tour, there is a definite sense ofwalking on hallowed grounds. Xavier Oriot, Benedictine: From the elixir of health to the liqueur, west-france.fr, 6 November 2010. One word of advice, be sure to get the real thing, as with anything so well known, there are many fakes out there! In fact the palais displays hundreds of fake bottles that have been seized over the years, in a special “hall of shame”! The manufacturing process involves several distillations which are then blended. The recipe of Bénédictine is a commercial secret, but it is known to contain 27 herbs and spices, of which the following 21 are publicly known: [ citation needed] angelica, hyssop, juniper, myrrh, saffron, mace, fir cones, aloe, arnica, lemon balm, tea, thyme, coriander, clove, lemon, vanilla, orange peel, honey, red berries, cinnamon, and nutmeg.

Benedictine is full-bodied, multilayered, honeyed, spiced and delicately herbal,” says Shaun Dixon, a bartender at 200 South, Taco Agave and Blend Lounge, all in Pensacola, Florida. “It plays off flavors that are sturdy enough to maintain their agency when paired with its relatively bold flavor profile.” Pairing it with dark spirits, brandy, sherry, citrus fruits (including the peels and oil), sage, stone fruits and baking spices all give great results, he says. Gin, lemon, Bénédictine, and Crème de Noyaux make magic together in this recipe. Photo by Sean Dooley, Food Styling by Sean Dooley The same company also produces "B & B" (or Bénédictine and Brandy), developed in the 1930s in response to a shift in taste toward drier (less sweet) liqueurs, simply by blending Bénédictine with brandy. Originally both products were 43% alcohol by volume (86 proof), but are now 40% alcohol (80 proof). [ when?] The original recipe is said to have been crafted by monk Dom Vincelli, a legacy safeguarded by Alexandre Le Grand With: Gin, Bénédictine D.O.M., cherry brandy, triple sec, pineapple juice, lime juice, grenadine, and aromatic bitters.

Now,I definitely spy orange in there, so I think Cointreau or any other Triple Sec is the perfect companion for it. Next time you have Cointreau and Orange (one of my favourite combinations), add a shot of Bénédictine. You’ll see how it enhances the blend, in fact I think anything citrus isthe perfect balance to its sweetness. Bénédictine ( French pronunciation: [benediktin]) is a herbal liqueur produced in France. It was developed by wine merchant Alexandre Le Grand in the 19th century, and is reputedly flavored with twenty-seven flowers, berries, herbs, roots, and spices. [1] Bénédictine® is still crafted at Le Palais Bénédictine using a complex process and the original copper pot stills If you do want to have it on its own, add some ice cubes to it and let it settle for a couple of minutes. This releases its aromatic constituents, letting one appreciate its mysterious bouquet even more.

Classic Bénédictine Cocktails

Incidentally, the world’s largest consumer of Bénédictine is a gentlemen’s club in Burnley, right here in the UK! Directions: Shake the first five ingredients well with ice. Top with club soda, and strain into a highball glass with fresh ice. Garnish with a lemon slice. With: Gin, Bénédictine D.O.M., apricot brandy liqueur, lime juice, sugar syrup, and aromatic bitters.