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 One last thing before I leave you. If you find yourself in Normandy, a visit to the Palais Bénédictineis a must! Purpose built to house the D.O.M. Bénédictine distillery, as the original was burned down in 1892.

The recipe is a closely guarded trade secret, purportedly known to only three people at any given time. [8] So many people have tried to reproduce it that the company maintains on its grounds in Fécamp a "Hall of Counterfeits" ( Salle des Contrefaçons). The bottle and label have been imitated, as has the name Bénédictine. The company prosecutes those it feels are infringing on its intellectual property. The Bobby Burns builds out from the Rob Roy, itself essentially a Scotch whisky Manhattan. Here, Bénédictine plays off an equal parts ratio of Scotch whisky and vermouth for a zippier, herbaceous rendition of the drink. Directions: Stir all ingredients well with ice. Strain and serve up in a coupe glass. Garnish with an expressed orange twist.Bénédictine® is an elixir; a subtle alchemy of 27 herbs and spices, carefully sourced from around the world If you enjoyed the article, don’t forget to leave me a comment and if you’re feeling like a star, don’t forget that 5-star rating! Merci! Nose – as mentioned, D.O.M. Bénédictine is very herbal, after the first hit of alcohol fumes! Definite hints of orange, honey and an indefinable subtle alchemy – very, very pleasant indeed. And if you buy it or use it, share it on any platform and tag me @azlinbloor,and hashtag it #linsfood.

With: Gin, Bénédictine D.O.M., cherry brandy, triple sec, pineapple juice, lime juice, grenadine, and aromatic bitters. The original recipe is said to have been crafted by monk Dom Vincelli, a legacy safeguarded by Alexandre Le Grand In 1982 just 15% of the production of the liqueur was sold in France with 45% of the product going to the United States of America. [3] Benedictine is sold in over two hundred markets. The United Kingdom remains a significant market in Europe where much of the Bénédictine is consumed in the Burnley area of England. [ citation needed] This is as a result of returning Great War soldiers of the East Lancashire Regiment acquiring a taste for the drink while stationed in France during the War. Traditionally people in East Lancashire drink Bénédictine with hot water, known as "Bene 'n' 'ot", and the Burnley Miners Club is reputedly the largest single customer. [4] The abbey at Fécamp was used for a convalescence hospital. [5] With: Gin, Bénédictine D.O.M., apricot brandy liqueur, lime juice, sugar syrup, and aromatic bitters.Zyren Mae Posadas, the senior food and beverage manager at FireLake Chicago, also believes Benedictine, which is matured for up to 17 months before bottling, best matches whiskey’s barrel-aged notes and spices. She uses it in a heady daisy with white grapefruit, lemon and orange juices, and jasmine tea honey syrup. (Tea is also among the liqueur’s botanicals.) Xavier Oriot, Benedictine: From the elixir of health to the liqueur, west-france.fr, 6 November 2010. 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. 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 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?]

Bénédictine® has a distinctive aroma of spices and citrus with a touch of honey. It is rich, full and with an intense flavour, balanced with sweetness. Delivering a warming aftertaste with notes of a coffee liqueur it combines the flavours of mocha coffee, fudge and vanilla through a zesty saffron and gingerbread finish

Classic Bénédictine Cocktails

Bénédictine® is still crafted at Le Palais Bénédictine using a complex process and the original copper pot stills Incidentally, the world’s largest consumer of Bénédictine is a gentlemen’s club in Burnley, right here in the UK!