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Oct 5, 2011 11:45 AM


I recently got a bottle and I'm wondering if any hounds can give me some tips/recipes/ideas...anything would be helpful.

Thanks in advance..

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  1. Benedictine adds a nice sweet spice to whiskey in cocktails. Here are a few that I like:

    Vieux Carre

    3/4 ounce rye whiskey
    3/4 ounce brandy
    3/4 ounce sweet vermouth
    1/8 ounce Benedictine
    1 dash Peychaud's bitters
    1 dash Angostura Bitters
    Garnish with a lemon twist.
    Stir everything with ice and strain into a rocks glass.

    Cocktail a la Louisiane

    3/4 ounce rye whiskey
    3/4 ounce sweet vermouth
    3/4 ounce Benedictine
    3 dash absinthe
    3 dash Peychaud's bitters
    Garnish with a cherry.
    Stir everything with ice and strain into a rocks glass.

    White Manhattan

    1 1/2 ounces white whiskey
    1/2 ounce Benedictine
    1/2 ounce blanc vermouth
    3 dashes orange bitters
    Stir with ice and strain into a cocktail glass.

    2 Replies
    1. re: sku

      Excellent, thank you.

      I found this one that I've had at a bar locally. Doesn't seem too difficult to recreate.

      Daisy If You Do
      Bourbon, Amaro, Bénédictine, Whiskey Barrel Aged bitters, Agave nectar, Grapefruit juice, Lemon
      2 sli Lemon (muddled)
      2 oz Bourbon, Four Roses
      1⁄2 oz Bénédictine
      1⁄2 oz Agave nectar
      1⁄2 oz Grapefruit juice
      2 ds Whiskey Barrel Aged bitters, Fee Brothers
      1⁄2 oz Amaro, CioCiaro (float)
      2 sli Lemon (halved, dusted with nutmeg, as garnish)

      1. re: sku

        The Vieux Carre is one of my favorites.

        Benedictine is also an important ingredient in the Singapore Sling, though it's more of a supporting role.

      2. The original comment has been removed
        1. One good egg white one that I tried recently:

          1/2 Booth's Dry Gin (1 1/2 oz Beefeater)
          1/4 Benedictine (3/4 oz)
          1/8 Lemon Juice (3/8 oz)
          1/8 Orange Juice (3/8 oz)
          1 Egg White
          Shake once without ice and once with. Strain into a cocktail glass.

          A classic I was introduced to at Easter Standard:

          Frisco Sour
          1 1/2 oz Rye (Bourbon would work well here)
          3/4 oz Benedictine
          3/4 oz Lemon Juice
          Shake with ice, strain into a cocktail glass.

          And a good intro to the spirit, and riff on the Manhattan (has horse racing roots) that I was introduced to at Green Street here in Cambridge, MA:

          1 1/2 oz Rye
          3/4 oz Sweet Vermouth
          1 barspoon Benedictine (1/8 oz although some recipes as high as 1/4 oz)
          1 dash Angostura Bitters
          Stir with ice and strain. Garnish with a cocktail cherry if you so feel like it.

          5 Replies
          1. re: yarm

            Preakness is awesome. I like to cut back on the vermouth a bit and up the Benedictine to 1/4oz. It gives the drink an amazing smooth mouthfeel.

            Another great drink is Monte Cassino:

            3/4 oz each: Benedictine, yellow Chartreuse, lemon juice, rye

            Benedictine + yellow Chartreuse is one of those alchemical, greater than the sum of its parts mixtures in the world of mixology. Really a fantastic combination.

            1. re: yarm

              Thank you!

              Surprisingly I have most everything stocked already. I recently picked up some Hendrick's and couldn't really get into it, or most gins for that matter. Do you have any recommendations for a starter gin?

              It sounds like I need to add Chartreuse to my bar, unfortunately it's a bit on the pricey side here locally. Any suggestions?

              1. re: pete k

                As far as answering the "starter gin" question, I find Boodles and Bombay Regular [not Sapphire] to be excellent representations of London Dry Gin.

                1. re: hawkeyeui93

                  Bombay Dry is a great gin! It or Beefeater make great 1.75L house gin selections (i.e.: good for most drinks, perhaps buy a $30/750mL bottle for special drinks). Both of those run around $28 for that larger size.

                  A great starter gin is Plymouth. It's lighter than most but it is still a decent dry gin style that will get you moving in the direction of more robust ones.

                2. re: pete k

                  Chartreuse is expensive, no way around it. You can sometimes find 375ml bottles - not as good a value but they require less sunk cost in your bar. Make sure you like the taste of Chartreuse first - I love it, but many don't.

                  +1 on the suggestion of Plymouth gin.

              2. I love the Chrysanthemum as an aperitif cocktail:

                2 oz dry vermouth
                1 oz Benedictine
                1 tsp absinthe

                stir and strain into cocktail glass. garnish with a slice of expressed orange peel (the orange peel is a must!)

                1. A classic use of Bénédictine is in the Singapore Sling:

                  1 ounce fresh lime juice
                  2 ounces gin
                  1 ounce Cherry Heering
                  1/2 ounce Bénédictine
                  1/2 ounce brandy
                  Shake well with ice cubes, strain into a tall glass, add 1-1/2 ounces club soda, add ice cubes to fill. Garnish with an orange slice and mint sprig.

                  The full-size recipe is, as you can see, quite potent. When I'm behind the stick I make people half-size ones.