Dust Off the Bénédictine

Living in Texas working as a bartender has its ups and downs. One of the perks is having accesses to Spec’s Liquor Warehouse where the knowledgeable staff will do whatever they can to help you out. Not to mention that they have a ton of stuff. The other day I was browsing the aisles killing some time before I had to head to the bar (yes I am a cocktail nerd that spends his free looking at bottles of liquor) when I passed by an old friend. I reached up and picked out a dusty bottle of Bénédictine.Although we use a good amount of Bénédictine at Beaver’s, most bar patrons are scarcely familiar with it, or worse, know only of its bastard half brother B&B. So I thought it a good idea to brush the dust off and take a look at this often over looked bar staple.

Bénédictine is believed to be the oldest liqueur in the world. Sure we know that humans have been distilling spirits for thousands of years, but Bénédictine is the oldest when it comes to brand name and recipe uniformity. These stubborn monks really liked their liqueur and kept it consistent for centuries, not that I blame them.

Bénédictine was first made in 1510 in the Bénédictine Abbey of Fécamp in France by Dom Bernardo Vincelli, a Bénédictine monk. The word Bénédictine refers to a spirituality and consecrated life in accordance with the Rule of St Benedict, written by Benedict of Nursia in the sixth century for the autonomous communities of monks founded by him in central Italy. So, I guess that Jesus says consumption is good? Man, I’ve got to go to church more often, though I don’t know a single bartender on this planet who works the late shift on Saturday and then gets up on Sunday for church.

Vincelli might have been one of the only industry members to ever do both. For Bénédictine, he used 27 plants and spices from all over the world to create a liqueur that is both smooth and sweet. As legend has it, once he had tasted his creation he exclaimed “Deo Optimo Maximo”. Which roughly translates means “praise be to god, most good, most great”, or in the 21^st century American vernacular, “Damn, that’s good stuff” - big words for a 16^th century monk. The letters D.O.M. on every bottle of Bénédictine are there to commemorate Vincelli’s enthusiasm.

As was the case with many liqueurs of old, the recipe for Bénédictine was a closely guarded secret known only to the monks. The benefit of clandestine activities is that you limit the risk that someone could steal your product. Today, we view this from the prospective of profit and market share lose. However, for the distillers of 16^th century Europe, it was a matter of life and death. The early distillers were almost always alchemists working in monasteries looking for the formula for the “water of life”. The belief was that the distillation of spirits was the road to discovering a powerful potion that could cure the sick and extend the human life span.

Unfortunately, mankind’s restless spirit clashed with Bénédictine’s miracle potential, and during the chaos of the French revolution in 1789, the recipe for Bénédictine was lost. Fortunately, the recipe was rediscovered in 1791 by a Fécamp noble; however, the noble was ignorant of the 16^th century manuscript he had in his possession. So the recipe remained unknown for 70 years until 1863 when Alexandre Le Grand, a distant relative of the Fécamp noble, inherited a large collection of family papers. In the papers, he discovered a book of spells, in which he found one that sparked his curiosity. He was able to decipher the document and produce the long forgotten liqueur naming it after the brotherhood who had first conceived of it 280 years earlier. 10 years later in 1873 Bénédictine’s production had reach almost 150,000 bottles a year, Le Grand formed a private company to produce the spirit. In 1876 he built a beautiful palace/museum to house the new distillery. Bénédictine is still produced on that sight in Fécamp France today.

Enough about the history let’s talk about drinking it. Bénédictine is amber in color with a nose that combines fresh citrus (lemon) and spiciness (cardamom, sandal - wood and vanilla) with a slightly roasted bread undertone. The taste is sweet without being over powering, there is no acid or tannin flavor, it comes off as mellow. Bénédictine has a heavy viscosity which gives it a round mouth feel, making it a very useful ingredient in cocktails. It goes without saying that the oldest liqueur has a history in some the oldest cocktails. At our bar, we like to use it in a Between the Sheets . While there are a few different versions of this drink, many of them omit the Bénédictine in favor of White Rum. Original versions aside, we like to side with Dale Degroff here and use a recipe more a kin to the sidecar, because, well, it just tastes better.

Between The Sheets

1.5oz Brandy
.5oz Bénédictine
.5oz Cointreau
.75oz Fresh Lemon Juice

Shake all ingredients with ice. Strain into a sugar rimmed cocktail glass. Garnish with a flamed orange peal.

This version of the drink is a great way to use the Bénédictine in light and refreshing way. This drink has great flavor and anything with a flamed orange is great eye candy for the bar guest lucky enough to be sitting right in front of you.

But don’t think that Bénédictine is a one trick pony. I also like to use Bénédictine in a Manhattan twist:

The 1510 Manhattan

2oz Rye Whisky
1oz Bénédictine
2 Dashes Fee Brother’s Barrel Aged Bitters

Add all ingredients in a pint glass. Add ice and stir. Strain into a cocktail glass and garnish with a brandied cherry.

The mixing possibilities for this frequently ignored liqueur are almost limitless. So, if you have never used Bénédictine, pick up a bottle and give it a try. Or if you have a bottle sitting on the shelf, brush off the dust and just start playing around with this historically rich spirit.