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 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. Dixon compares it to a less aggressive, more forgiving Drambuie, with a depth of its profile countered by a relative lightness. And like other bottles of its type, its perceived appeal as a niche product, only accessible to spirits geeks or a detached group of enthusiasts, may be its biggest hurdle to overcome. In reality, its complexity leads to unexpected pairing surprises, like his Japanese-winter-solstice-inspired Tōji Moon, made with sake, yuzu and an earthy red-bean syrup. 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.

The original recipe is said to have been crafted by monk Dom Vincelli, a legacy safeguarded by Alexandre Le Grand 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. 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. 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”! 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.

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We say: This classic is so often made with Green Chartreuse but it's better with half Yellow Chartreuse and half Bénédictine. 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.) 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] So, along comesAlexandre Le Grand, a wine merchant. One day, as he was going through old documents in his family’s treasure of a library, he came across an aged manuscriptfor the study ofhermeticism and alchemy. The manuscript inevitably included the search for the elusive and legendary Philosopher’s Stone, thedesideratum for almost every alchemist of that time.

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] What is verifiable, however, is that the recipe for Benedictine is a closely guarded trade secret, known by only a handful of people at one time. It contains 27 herbs and spices, including saffron, cinnamon, fir cones and juniper, but six of its ingredients remain unknown.Bénédictine® is an elixir; a subtle alchemy of 27 herbs and spices, carefully sourced from around the world Bénédictine® is still crafted at Le Palais Bénédictine using a complex process and the original copper pot stills 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 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?] Gin, lemon, Bénédictine, and Crème de Noyaux make magic together in this recipe. Photo by Sean Dooley, Food Styling by Sean Dooley For the Jasmine tea honey syrup, combine 1 tea bag jasmine tea, a quarter cup of water and aa quarter cup of honey in a small saucepan. Heat until the honey has dissolved and steep for five to 10 minutes before removing the tea bag.With: Gin, Bénédictine D.O.M., apricot brandy liqueur, lime juice, sugar syrup, and aromatic bitters. 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. And if you buy it or use it, share it on any platform and tag me @azlinbloor,and hashtag it #linsfood. We say: Gin botanicals and herbal Bénédictine combine harmoniously with bitters contributing to the balance.