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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 original recipe is said to have been crafted by monk Dom Vincelli, a legacy safeguarded by Alexandre Le Grand 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?] Directions: Stir all ingredients well with ice. Strain and serve up in a coupe glass. Garnish with an expressed orange twist.

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! 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. Bénédictine® is an elixir; a subtle alchemy of 27 herbs and spices, carefully sourced from around the world 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 Xavier Oriot, Benedictine: From the elixir of health to the liqueur, west-france.fr, 6 November 2010.

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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. Gin, lemon, Bénédictine, and Crème de Noyaux make magic together in this recipe. Photo by Sean Dooley, Food Styling by Sean Dooley 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., cherry brandy, triple sec, pineapple juice, lime juice, grenadine, and aromatic bitters. Wantingto pay homage to the drink’s origins, our wine merchantobtained permission to use the name and the coat of arms of the Benedictine Abbey in Fécamp and called his liqueur BÉNÉDICTINE®.

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. 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.) 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. 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.

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By 2010 around 75% of the production was exported. This marked a significant increase in its popularity in France. The biggest consumers of Bénédictine are the United States, Malaysia and Singapore. [6] [7] Recipe [ edit ] A poster from 1908 advertising Bénédictine

Incidentally, the world’s largest consumer of Bénédictine is a gentlemen’s club in Burnley, right here in the UK! 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. We say: This classic is so often made with Green Chartreuse but it's better with half Yellow Chartreuse and half Bénédictine. 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.With: Gin, Bénédictine D.O.M., apricot brandy liqueur, lime juice, sugar syrup, and aromatic bitters. 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”! 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. 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. 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. 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]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. 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. 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.

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