Benedictine DOM 法国廊酒 (750ML)

Review – Benedictine D.O.M. Liqueur

With the international transport networks so much a part of everyday life, we are accustomed to enjoying food and drink containing ingredients from right around the world. Back in the 1700’s however when Benedictine was first produced by a Venetian monk, sourcing 27 botanicals including angelica, hyssop, juniper, myrrh, saffron, aloe, arnica and cinnamon must have been quite the challenge. A half-Century or so gap in production at the beginning of the 19th Century followed, before the original recipe was re-discovered, modernised and put back into production. Today the exact recipe is a closely guarded secret, but we know that it is distilled in copper pot stills and aged in oak barrels for at least a little while.
Nose
Neat
Mixing
Signature Cocktail – Bobby Burns
30ml blended Scotch whisky, 15ml Benedictine, 30ml sweet vermouthStir ingredients with ice and strain into a chilled glass. Garnish with an lemon twist.
Signature Cocktail – Benediction
25ml Benedictine, dash orange bitters, ChampagneAdd Benedictine and bitters to Champagne flute, top with Champagne and garnish with a lemon twist.
Benedictine D.O.M. has been around for nearly 300 years for very good reason. Its full-on and complex flavour profile makes it a versatile and successful ingredient in all manner of cocktails. Whatever your preference, there will be Benedictine cocktail for you. A must have ingredient for the home bar.