Deo Optimo Maximo

This week, we look at an often overlooked backbar staple - Bénédictine.

Recipes discussed this episode:

Á La Louisiane 

2 oz. rye whiskey

3/4 oz. Bénédictine

3/4 oz. sweet vermouth

1 barspoon absinthe

3 dashes Peychaud's Bitters

Based on Jim Meehan's recipe, as printed in the PDT Cocktail Book

Combine all ingredients in a mixing glass with ice. Stir until chilled, and strain into a chilled coupe glass. Garnish with three brandied cherries on a toothpick.

B&S Smash

1 1/2 oz. Ventura Spirits Strawberry Brandy

1/2 oz. Bénédictine

2 hulled fresh strawberries

Combine Bénédictine & strawberry brandy in shaker with ice. Cut the strawberries into quarters and add to mixture. Shake forcefully until chilled, around 20 seconds. Fine strain into a rocks glass over fresh ice.

Further Reading:

500-Year-Old Liqueur Hits the Cocktail Circuit https://www.nytimes.com/2009/12/27/fashion/27shaken.html#:~:text=That%20certain%20something%2Dsomething%20comes,F%C3%A9camp%2C%20France%2C%20in%20Normandy.

The Story of Bénédictine, Fécamp, France https://francetravelplanner.com/go/normandy/fecamp/see/benedictine-story.html

Ashley Barnes: Burnley's Béné 'n' hotshot https://www.lancashiretelegraph.co.uk/news/17830062.ashley-barnes-burnleys-bene-n-hotshot/

Family Affairs: The Benedictine Succession https://www.inc.com/magazine/19820301/4926.html

The Secret Of Succession https://www.inc.com/magazine/19820301/9043.html

A short history of the Restaurant La Louisiane http://old-new-orleans.com/NO_LaLouisiane.html