Bénédictine and the Derby Cocktail
Like Chartreuse, Bénédictine is another herbal liqueur with monastic associations. The recipe for Chartreuse was acquired by a monastery, where it was refined and subsequently manufactured, where it is still being made to this day. Bénédictine on the other had is a recipe that was originally developed in a monastery, and then later acquired by a private company, where it was refined and then produced.
The original recipe for Bénédictine was devised in 1510 by Dom Bernardo Vincelli, who combined 27 different plants and spices to create his special elixir. As with Chartreuse, this elixir was presumed to be a form of health tonic, and was produced by the Benedictine monks for that purpose. The French Revolution (1789-1799) however through things into turmoil, and production ceased.
The manuscript in which Dom Bernardo Vincelli recorded his recipe was sold, and simply stored in a private library, without any real understanding of what it was. Then in 1863, Alexandre Le Grand re-discovered the manuscript, and upon seeing the recipe felt compelled to re-create it.
After significant work, and some slight changes to the process which was recorded, he met with success and christened the resultant product Bénédictine. By 1876 the product had become so well known that Alexandre Le Grand formed the Bénédictine SA company. Which still produces the liqueur in the beautiful Bénédictine Palace at Fécamp, in Normandy France.
The recipe for Bénédictine is a closely guarded secret, and there have been numerous attempts at duplicating the recipes over the years, all of which failed. At the Bénédictine Palace, there is a museum which among other things contains a display of several of the failed copy-cats. Some of the ingredients for Bénédictine are known, and include Ambrette, Cinnamon, Cardamom, Saffron, Vanilla, Nutmeg, Hyssop, Myrrh, Coriander, Lemon Balm, Thyme, Clove, and Tea.
Originally designed to be taken straight, some people began mixing their Bénédictine with brandy in order to soften it out a bit and cut its sweetness. This half and half mixture became so popular, that the Bénédictine company began bottling it as “B&B”. One of my personal pet peeves when I visit a bar is to see that they have a bottle of B&B on the shelves, but not a bottle of Bénédictine. To me, this indicates a bar manager who is a tad clueless. If they had Bénédictine, they could make not only B&B when requested (and most likely cheaper than the pre-bottled version), but they could also make any other cocktail which calls for Bénédictine. With just B&B on their shelf, they can however only properly make a B&B. My preference is to see either both products on the shelves, or at least just Bénédictine. Granted, there aren’t a lot of cocktails which use Bénédictine, but there are a few, and with a little concentrated effort on the part of a talented mixologist, there could be many more.
Derby
- 2 ounces bourbon whiskey
- 1/4 ounce Bénédictine
- 1 dash Angostura bitters
Stir with ice. Strain into a cocktail glass.
Garnish with a lemon peel.
[…] Mr. Mackay has written about his experience creating the Carmen Amaya at some length, and I won’t try to improve on that. I will note that the drink itself is a multifaceted wonder, a rival to even the most inspired and enticing creations I’ve encountered in the City. The rye holds hands with its old pal Cointreau, and goes skipping across your tongue as in a Frisco, or even the early stages of an Algonquin. The amontillado, meanwhile, lurks around the corner, a diversion not so much bracing (like the Frisco’s herbaceous Bénédictine) as rounded, and enticingly smoky. Remarkably, the fresh basil enhances the whole experience, stinging your nose first and the tip of your tongue last, and adding a sweet floral undertone to all the flavors in between. Neither bitter nor jarring, the Carmen Amaya wouldn’t bookend a perfect night’s tippling, but it’s complex, intelligent, and damned satisfying during those long, dreary mid-evening hours. […]