18 Benedictine Cocktails So Stunning They Feel Like a Secret Worth Keeping Updated 08/2026

The most elegant bottle you’re not using yet deserves a spotlight. These Benedictine cocktails are lush, layered, and absolutely irresistible.

There is something almost theatrical about cracking open a bottle of Benedictine. The deep amber liquid catches the light like liquid amber, its scent rising in a warm cloud of honey, herbs, and something ancient you cannot quite name. It feels like a discovery, like finding a forgotten letter in a beautiful script. And that, honestly, is exactly what it is.

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Benedictine D.O.M. is one of the most storied liqueurs in the world, and once you bring it into your cocktail repertoire, everything changes. It adds depth where things feel flat, sweetness that is never cloying, and a botanical complexity that makes even a simple two-ingredient drink feel like it came from a Parisian bar with velvet seats and candlelight.

Whether you are hosting a dinner party, shaking something up for a cozy night in, or just treating yourself because you deserve it, these Benedictine cocktails are your new go-to. This guide covers everything from the timeless classics to modern twists, each one designed to be as beautiful to look at as it is divine to drink.

What Exactly Is Benedictine?

Before we get to the recipes, let us talk about this remarkable liqueur. Benedictine D.O.M. has a rich origin story that is equal parts legend, marketing genius, and genuine mystery.

The official tale begins in 1510 at the Abbey of Fecamp in Normandy, France, where a Benedictine monk named Dom Bernardo Vincelli is said to have crafted an elixir from 27 herbs and spices as a medicinal tonic. The recipe was allegedly lost during the French Revolution when the monastery was destroyed, then rediscovered in 1863 by wealthy wine merchant Alexandre Le Grand tucked inside an old book. Le Grand recreated the formula, named the liqueur Benedictine in tribute to the monks, and launched it as a commercial spirit from a flamboyant palace in Fecamp where it is still produced to this day.

The name “D.O.M.” stands for Deo Optimo Maximo, a Latin phrase meaning “To God, most good, most great,” a nod to its monastic roots.

The flavor profile is like nothing else: honeyed and warm on the surface, with layers of angelica root, lemon balm, hyssop, saffron, cinnamon, and over 20 other botanicals underneath. It has a velvety texture that adds richness to cocktails, a sweetness that does not overwhelm, and a finish that lingers like a good story.

A few fascinating facts before you shake your first drink:

• Only three people in the world know the complete recipe for Benedictine at any given time.
• Benedictine was originally sold as a health tonic, believed to have restorative properties.
• The B&B variation (Benedictine and Brandy) was first mixed at New York’s legendary “21” Club in the 1930s and became so popular the company eventually bottled it as a pre-mixed product.
• Benedictine holds the unofficial title of the liqueur with the most urban legends surrounding it, with bar communities from the British coal town of Burnley to the bars of New Orleans each claiming a unique and passionate relationship with it.
• At 40% ABV, Benedictine is stronger than many people expect, making it a serious contributor to any cocktail it joins.

The Recipes: 18 Benedictine Cocktails You Need to Try

The Classic B&B (Benedictine and Brandy)

The original, the legend, the one that started it all.

Picture this: a wide-mouthed snifter glass, a rich mahogany-toned liquid swirling gently, steam rising from a warm pour on a cold evening. The B&B is the cocktail equivalent of wrapping yourself in a cashmere blanket by a fireplace. It is luxuriously simple, deeply satisfying, and the perfect introduction to everything Benedictine can do.

Ingredients:

• 1.5 oz fine Cognac or quality brandy
• 1.5 oz Benedictine D.O.M.

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Instructions:

1. Pour the Benedictine into a snifter or rocks glass.
2. Using the back of a bar spoon, slowly float the brandy on top of the Benedictine, allowing the two layers to form before they blend.
3. Serve neat, slightly warmed, or over a single large ice cube.
4. No garnish needed. Let the liquid speak.

The visual is stunning: two amber tones, slightly different in depth, swirling together like watercolors. The aroma is heady with warm brandy and sweet botanical herbs. Ideal for cold evenings, after-dinner sipping, or any moment you want to feel like you are in a vintage European bar.

The Vieux Carre

The crown jewel of New Orleans cocktail culture.

The Vieux Carre is the sophisticated older sibling of the Manhattan, created at the Hotel Monteleone in New Orleans in 1938 by bartender Walter Bergeron. Its name means “old square” in French, referring to the French Quarter itself. It is rich, complex, boozy in the best way, and utterly iconic.

Ingredients:

• 3/4 oz rye whiskey
• 3/4 oz Cognac
• 3/4 oz sweet vermouth
• 1 barspoon Benedictine D.O.M.
• 2 dashes Peychaud’s bitters
• 2 dashes Angostura bitters
• Garnish: maraschino cherry or lemon twist

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Instructions:

1. Fill a mixing glass with ice.
2. Add the rye whiskey, Cognac, sweet vermouth, and Benedictine.
3. Add both bitters.
4. Stir well for about 30 seconds until properly chilled and diluted.
5. Strain into a rocks glass over a large ice cube.
6. Garnish with a cherry or express a lemon twist over the top and place it on the rim.

This drink is deep garnet-brown, spirit-forward and aromatic, with herbal complexity from the Benedictine threading through the rich whiskey and brandy base. It is a slow-sipper, one to linger over on a rainy afternoon or at the beginning of a special evening. The bitters provide a beautiful spiced finish that lingers long after the last sip.

The Singapore Sling

The most glamorous gin cocktail ever created, and a love letter to women.

Created in the early 1900s at the Long Bar in the Raffles Hotel in Singapore by bartender Ngiam Tong Boon, the Singapore Sling has a delightful backstory. Western social norms at the time discouraged women from drinking alcohol in public, so Boon created this vibrant, fruit-forward cocktail that looked like a festive glass of juice. Women could sip their gin drinks in plain sight, and no one was the wiser. Truly, a cocktail born for women.

Ingredients:

• 1.5 oz London dry gin
• 1/2 oz Cherry Heering liqueur
• 1/4 oz Benedictine D.O.M.
• 1/4 oz Cointreau or triple sec
• 2 oz pineapple juice
• 1/2 oz fresh lime juice
• 1 barspoon grenadine
• 1 dash Angostura bitters
• Soda water to top
• Garnish: pineapple wedge and maraschino cherry

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Instructions:

1. Combine gin, Cherry Heering, Benedictine, Cointreau, pineapple juice, lime juice, grenadine, and bitters in a cocktail shaker filled with ice.
2. Shake vigorously for 15 to 20 seconds.
3. Strain into a tall highball or hurricane glass filled with fresh ice.
4. Top with a splash of soda water and stir briefly.
5. Garnish lavishly with a pineapple wedge, maraschino cherry, and a paper umbrella if you feel celebratory.

This is a tropical sunset in a glass: blush-pink fading into coral, crowned with a cheerful cherry and a fan of pineapple. The flavor is a brilliant dance of sweet cherry, bright citrus, and the subtle herbal whisper of Benedictine threading through the tropical fruit. It is the drink you order when life is good and you want to remember it.

The Bobby Burns

Scotland meets France in the most romantic pairing imaginable.

Named for the beloved Scottish poet Robert Burns, the Bobby Burns is a sophisticated, smoky-meets-sweet cocktail that pairs Scotch whisky with sweet vermouth and a generous splash of Benedictine. It is warming, poetic, and has been a beloved classic since the early 1900s.

Ingredients:

• 1.5 oz blended Scotch whisky
• 3/4 oz sweet vermouth
• 1/4 oz Benedictine D.O.M.
• Garnish: lemon twist

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Instructions:

1. Fill a mixing glass generously with ice.
2. Add the Scotch, sweet vermouth, and Benedictine.
3. Stir slowly and steadily for 30 seconds until well-chilled.
4. Strain into a chilled coupe or cocktail glass.
5. Express the lemon twist over the surface to release the oils, then drape it over the rim.

This is a pale, golden-amber cocktail in an elegant coupe glass, with a single curling lemon peel catching the light. The aroma is seductive: smoky Scotch melting into the honeyed herb notes of Benedictine, softened by the sweetness of vermouth. It is a cocktail for contemplative evenings, bookshelf browsing, or quiet candlelit moments. It pairs beautifully with jazz music and a small dish of dark chocolate.

The Monte Carlo

Rye whiskey dressed up for an evening at the casino.

The Monte Carlo is a three-ingredient stunner that proves less is gloriously more. Rye whiskey provides the backbone, Benedictine contributes sweet herbal depth, and Angostura bitters round out the edges with warm spice. The result is elegant, strong, and deeply satisfying.

Ingredients:

• 2 oz rye whiskey
• 1/2 oz Benedictine D.O.M.
• 2 dashes Angostura bitters
• Garnish: lemon twist

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Instructions:

1. Fill a mixing glass with ice.
2. Add rye, Benedictine, and bitters.
3. Stir for 25 to 30 seconds until well-chilled.
4. Strain into a chilled coupe or Nick & Nora glass.
5. Garnish with a lemon twist, expressed over the surface.

The Monte Carlo is a gorgeous copper-gold in a sleek coupe, simple and unadorned except for a single curled citrus peel. It has the bold warmth of a good whiskey cocktail, elevated by Benedictine’s botanical sweetness. This is a confident, uncomplicated beauty of a drink. Think of it as the cocktail equivalent of a little black dress: always appropriate, always stunning.

The Widow’s Kiss

Autumnal, mysterious, and impossibly good.

The Widow’s Kiss is a turn-of-the-century classic featuring apple brandy, Benedictine, yellow Chartreuse, and Angostura bitters. It is the kind of cocktail that reads like a Gothic novel: layers of apple orchard warmth, herbal intrigue, and a haunting finish. Created in the 1890s by George Kappeler, it is one of the most fascinating pre-Prohibition cocktails you will ever taste.

Ingredients:

• 1.5 oz apple brandy (Calvados preferred)
• 3/4 oz Benedictine D.O.M.
• 3/4 oz yellow Chartreuse
• 2 dashes Angostura bitters
• Garnish: a fresh cherry or apple slice

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Instructions:

1. Fill a mixing glass with ice.
2. Combine apple brandy, Benedictine, Chartreuse, and bitters.
3. Stir for 30 seconds until thoroughly chilled.
4. Strain into a chilled cocktail glass or coupe.
5. Garnish with a fresh cherry or a thin slice of apple.

This cocktail is a warm golden-green, almost like sunlight filtered through autumn leaves. The nose is stunning: apple orchards and wild herbs, with a honey-sweet warmth underneath. The herbal complexity from both Benedictine and Chartreuse is extraordinary. This is a perfect cocktail for sweater season, harvest dinners, or any evening you want to feel like you are living inside a beautiful, slightly mysterious story.

The Chrysanthemum

The most underrated pre-Prohibition classic you have never heard of.

Originating from Hugo Ensslin’s 1916 cocktail book, the Chrysanthemum is a low-ABV, elegantly herbal cocktail made with dry vermouth, Benedictine, and a rinse of absinthe. It is light, floral, and effortlessly sophisticated.

Ingredients:

• 2 oz dry vermouth
• 1 oz Benedictine D.O.M.
• 3 dashes absinthe
• Garnish: orange twist

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Instructions:

1. Chill a cocktail glass with ice water while you prepare the drink.
2. Fill a mixing glass with ice and add vermouth, Benedictine, and absinthe.
3. Stir until very well chilled, about 30 seconds.
4. Discard the ice from your glass, then strain the cocktail into the chilled glass.
5. Express an orange twist over the surface, run it around the rim, and place it inside.

The Chrysanthemum is pale golden, almost translucent, in a dainty cocktail glass, with an orange peel curled inside like a small flame. The flavor is sophisticated and herbal: dry vermouth lending freshness while Benedictine provides honey-sweet botanical depth, and absinthe adds a ghostly anise whisper at the finish. This is a brunch cocktail, a garden party cocktail, a “I want something beautiful and unexpected” cocktail.

The Honeymoon Cocktail

A 1930s classic that truly lives up to its name.

The Honeymoon is a gorgeous, romantic sour-style cocktail that first appeared in the 1930s. Made with Calvados, Benedictine, triple sec, and fresh lemon juice, it is bright, slightly creamy with egg white, and as lovely as its name implies.

Ingredients:

• 1.5 oz Calvados or apple brandy
• 3/4 oz Benedictine D.O.M.
• 1/2 oz triple sec or Cointreau
• 3/4 oz fresh lemon juice
• 1 egg white (optional but recommended)
• Garnish: lemon peel or edible flower

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Instructions:

1. Combine all ingredients in a cocktail shaker without ice and dry shake for 15 seconds to emulsify the egg white.
2. Add ice and shake again vigorously for another 20 seconds.
3. Double-strain into a chilled coupe glass.
4. The foam will rise to the top like a cloud.
5. Garnish with a delicate curl of lemon peel or a single edible flower laid on the foam.

This is a luminous champagne-gold cocktail topped with a silky white foam, like a miniature dessert in a glass. The flavor is bright and citrusy from the lemon and triple sec, with the apple brandy providing depth and Benedictine weaving its honey and herb sweetness throughout. The egg white foam adds a luscious, velvety texture that makes every sip feel indulgent. This is a cocktail for celebrations, for “us” moments, and for any occasion that deserves something a little extra.

The Monte Cassino

A whiskey sour reborn through an herbal lens.

The Monte Cassino is a modern classic created by New York bartender Jeremy Oertel that riffs on the Last Word format: four equal parts, perfectly balanced, utterly brilliant. Rye whiskey, Benedictine, yellow Chartreuse, and fresh lemon juice come together in a way that is both bold and refreshing.

Ingredients:

• 3/4 oz rye whiskey
• 3/4 oz Benedictine D.O.M.
• 3/4 oz yellow Chartreuse
• 3/4 oz fresh lemon juice
• Garnish: lemon twist

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Instructions:

1. Combine all four ingredients in a cocktail shaker filled with ice.
2. Shake vigorously for 15 seconds.
3. Double-strain into a chilled cocktail glass or coupe.
4. Garnish with a lemon twist.

This cocktail is a bright, glowing amber-gold, alive with citrus and herbal energy. The flavor is electric: sour and citrusy upfront, followed by waves of herbal sweetness from both Chartreuse and Benedictine, rounded by the bold spice of rye whiskey. It is the cocktail equivalent of a woman who walks into a room and immediately owns it. Confident, complex, and unforgettable.

The Poet’s Dream

A martini-style cocktail with a literary soul.

The Poet’s Dream is a gin-based stirred cocktail that layers dry vermouth, Benedictine, and classic London dry gin into something quietly extraordinary. It appears in early 20th-century cocktail literature and remains one of the most elegant things you can do with a bottle of Benedictine.

Ingredients:

• 1.5 oz London dry gin
• 3/4 oz dry vermouth
• 1/4 oz Benedictine D.O.M.
• 1 dash orange bitters
• Garnish: lemon twist

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Instructions:

1. Fill a mixing glass with ice.
2. Add gin, dry vermouth, Benedictine, and orange bitters.
3. Stir for 30 seconds until beautifully chilled.
4. Strain into a chilled coupe or martini glass.
5. Express a lemon twist over the surface, releasing its essential oils in a fine mist, and balance it on the rim.

This cocktail is the palest, most elegant gold, sitting in a wide-rimmed glass that catches the light. The gin botanicals bloom through the dry vermouth’s crispness, and Benedictine adds a dreamy, honey-sweet herbal thread that ties everything together. It is refined and poetic, the kind of drink you sip while reading something beautiful.

The Benediction

Champagne meets herbal liqueur in a glass full of celebration.

The Benediction is a simple, stunning champagne cocktail that puts Benedictine front and center. With just two ingredients and a dash of orange bitters, it is the easiest show-stopper in the Benedictine family.

Ingredients:

• 1 oz Benedictine D.O.M.
• 4 oz chilled Champagne or Prosecco
• 2 dashes orange bitters
• Garnish: orange twist or edible gold flakes

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Instructions:

1. Pour the Benedictine into a chilled champagne flute.
2. Add the orange bitters.
3. Slowly pour the Champagne down the side of the glass to preserve the bubbles.
4. Garnish with an orange twist or a pinch of edible gold flakes for maximum drama.

This cocktail is luminous: pale gold with streaming bubbles rising through the amber Benedictine below, catching the light like tiny diamonds. The flavor is floral and effervescent, with orange bitters adding a whisper of citrus complexity over the honey-herb warmth of Benedictine. This is the cocktail you serve at brunches, New Year’s Eve, engagement parties, or any morning when you decide life is worth celebrating.

The Made in France

The official cocktail of the Benedictine castle, served from the source.

This is the cocktail taught at the Benedictine distillery in Fecamp, France. It is a simple, spirit-forward stirred drink featuring Cognac, sweet vermouth, and Benedictine, finished with a lemon peel. Think of it as a Manhattan’s more elegant French cousin.

Ingredients:

• 1.5 oz Cognac
• 3/4 oz sweet red vermouth
• 1/2 oz Benedictine D.O.M.
• Garnish: lemon peel

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Instructions:

1. Fill a mixing glass generously with ice.
2. Add Cognac, sweet vermouth, and Benedictine.
3. Stir steadily for 25 to 30 seconds until properly chilled and slightly diluted.
4. Strain into a chilled cocktail glass.
5. Squeeze the lemon peel over the glass to release its oils, then place it on the edge.

This cocktail is a beautiful deep amber, the color of antique honey, in a classic cocktail glass. The Cognac provides warmth and fruit, the vermouth adds a wine-like sweetness, and Benedictine brings that unmistakable herbaceous, honeyed complexity. The lemon peel brightens everything with its fragrant oils. It is romantic and timeless, a cocktail that tastes like sitting in a centuries-old stone castle while rain falls softly outside.

The Brass Rail

A daiquiri-style cocktail with an herbal twist that changes everything.

The Brass Rail reimagines the daiquiri structure with aged rum and Benedictine, creating a tropical but sophisticated cocktail with a cinnamon-dusted finish. The egg white adds an indulgent silkiness that elevates it from refreshing to genuinely special.

Ingredients:

• 1.5 oz aged rum
• 3/4 oz Benedictine D.O.M.
• 3/4 oz fresh lemon juice
• 1/2 oz simple syrup
• 1 egg white
• Garnish: a dusting of cinnamon and an orange wheel

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Instructions:

1. Combine all ingredients in a shaker without ice. Dry shake vigorously for 15 seconds.
2. Add ice and shake again for 20 seconds.
3. Double-strain into a chilled coupe glass.
4. Dust the foam lightly with freshly grated cinnamon.
5. Add a slim orange wheel on the rim for color.

This cocktail arrives as a gorgeous ivory-gold foam cloud, speckled with cinnamon like the surface of a latte. The rum provides caramel warmth, Benedictine layers in botanical sweetness, and the lemon keeps everything bright and alive. The egg white turns the texture into velvet. It is tropical and refined at once, and that cinnamon dusting makes it smell like the most beautiful bakery you have ever walked into.

The Greyhound’s Tooth

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A summer-fresh citrus cocktail with an herbal heartbeat.

Combining Benedictine with vodka and grapefruit juice, the Greyhound’s Tooth is a bright, refreshing cocktail that showcases how beautifully Benedictine pairs with citrus. It is elegant, easy-drinking, and impossibly pretty in a highball glass.

Ingredients:

• 1 oz Benedictine D.O.M.
• 1.5 oz vodka
• 2 oz fresh grapefruit juice
• 3/4 oz fresh lemon juice
• 2 dashes grapefruit bitters
• Garnish: grapefruit slice and fresh mint sprig

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Instructions:

1. Fill a cocktail shaker with ice.
2. Add Benedictine, vodka, grapefruit juice, lemon juice, and bitters.
3. Shake vigorously for 15 seconds.
4. Strain into a highball glass over fresh ice.
5. Garnish with a slim half-moon of grapefruit and a fresh mint sprig.

This cocktail is a gorgeous blush-pink, the color of a sunrise, glowing through a tall glass packed with ice. The grapefruit bitters heighten the citrus notes, while Benedictine weaves its distinctive honey-herbal sweetness through the tartness. It is refreshing and aromatic, with mint adding a cooling green fragrance. The perfect warm-weather cocktail, gorgeous for brunch tables and garden parties.

The Silk Road

An exotic gin cocktail inspired by ancient spice routes.

The Silk Road layers London dry gin with Benedictine, apricot brandy, lime juice, and aromatic bitters to create a cocktail that feels genuinely adventurous. It is fruity but not sweet, complex but not difficult, and absolutely gorgeous in a coupe glass.

Ingredients:

• 1.5 oz London dry gin
• 1/2 oz Benedictine D.O.M.
• 1/2 oz apricot brandy or apricot liqueur
• 3/4 oz fresh lime juice
• 1/4 oz simple syrup
• 2 dashes aromatic bitters
• Garnish: dried apricot slice and lime wheel

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Instructions:

1. Combine all ingredients in a cocktail shaker with ice.
2. Shake vigorously for 15 seconds.
3. Double-strain into a chilled coupe glass.
4. Garnish with a dried apricot slice balanced on the rim and a thin lime wheel floating on top.

This cocktail is a warm peach-gold, inviting and glowing. The gin’s botanicals intertwine with the apricot’s sweetness, while Benedictine adds an ancient, mysterious depth of herbs and honey. Lime juice keeps it fresh and alive. This is a cocktail that tells a story: long journeys, silk and spice, warm evenings in far-off cities. It is a conversation starter, a mood-setter, a beautiful thing.

The Bourbon Benedictine Smash

Bright, bold, and built for backyard gatherings.

This modern cocktail brings together the natural sweetness of bourbon with Benedictine’s herbal warmth, brightened with fresh lemon and fragrant muddled herbs. It is approachable, crowd-pleasing, and deeply satisfying.

Ingredients:

• 2 oz bourbon
• 1/2 oz Benedictine D.O.M.
• 3/4 oz fresh lemon juice
• 1/2 oz honey simple syrup (equal parts honey and warm water)
• 5 to 6 fresh mint leaves
• 2 lemon slices
• Garnish: mint bouquet and lemon wheel

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Instructions:

1. In a cocktail shaker, add the mint leaves and lemon slices. Muddle gently, just enough to release the oils without turning the mint bitter.
2. Add bourbon, Benedictine, lemon juice, and honey simple syrup.
3. Fill the shaker with ice and shake well for 15 seconds.
4. Double-strain into a rocks glass filled with crushed ice.
5. Crown with a generous mint bouquet and a bright lemon wheel.

This cocktail arrives in a rustic rocks glass, crushed ice visible through the amber-gold liquid, crowned with a lush spray of bright green mint. The aroma is intoxicating: bourbon warmth, fresh lemon, and mint so fragrant you almost want to eat the garnish. The Benedictine adds a subtle, sophisticated sweetness that transforms this from a simple smash into something genuinely special. This is summer entertaining at its finest.

The Flying Naked

A modern aperitif that is equal parts bold and beautiful.

Created by New York-based bartender Katie Auth, the Flying Naked pairs bourbon with Benedictine, Aperol, and lemon juice into a bright, slightly bitter, endlessly appealing cocktail. It sits somewhere between a Whiskey Sour and a Spritz, and it is absolutely irresistible.

Ingredients:

• 3/4 oz bourbon
• 3/4 oz Benedictine D.O.M.
• 3/4 oz Aperol
• 3/4 oz fresh lemon juice
• Garnish: dehydrated orange slice or orange twist

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Instructions:

1. Fill a cocktail shaker with ice.
2. Add bourbon, Benedictine, Aperol, and lemon juice.
3. Shake vigorously for 15 seconds.
4. Strain into a chilled Nick and Nora glass.
5. Garnish with a dehydrated orange slice or a fresh orange twist.

This cocktail is a vivid sunset orange in a delicate Nick and Nora glass, catching the light like a tiny gem. The Aperol delivers its signature bittersweet orange flavor, bourbon adds bold warmth, and Benedictine stitches everything together with honey and herbs. Lemon juice lifts it all with brightness. It is modern, confident, and incredibly drinkable. This is the cocktail you make on a Friday evening when the week is finally, thankfully over.

The Benedictine Sour

Your new favorite variation on the classic sour formula.

A clean, beautifully balanced sour that puts Benedictine at the center, paired with fresh lemon juice and a silky egg white foam. Simple enough for a weeknight, impressive enough for a dinner party.

Ingredients:

• 2 oz Benedictine D.O.M.
• 1 oz fresh lemon juice
• 1/2 oz simple syrup
• 1 egg white
• 2 dashes Angostura bitters (for garnish)
• Garnish: a few drops of bitters on the foam

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Instructions:

1. Combine Benedictine, lemon juice, simple syrup, and egg white in a shaker without ice.
2. Dry shake for 15 seconds to build the foam.
3. Add ice and shake again vigorously for 20 seconds.
4. Double-strain into a chilled coupe glass.
5. Let the foam settle on top, then add a few drops of Angostura bitters and drag a toothpick through them to create a swirled pattern on the foam.

This cocktail is ethereally beautiful: a pale golden base supporting a pristine white foam, decorated with a swirling pattern of amber bitters like a tiny abstract painting. The flavor is tart and sweet simultaneously, with Benedictine’s botanical complexity shining through the citrus. The egg white makes the texture impossibly soft and cloud-like. It is the cocktail equivalent of a French pastry: delicate, precise, and completely worth the effort.

Tips for Working with Benedictine at Home

Before you head to the liquor store, here are a few things worth knowing:

A little goes a long way. Benedictine is intensely flavored and at 40% ABV, it contributes significantly to both flavor and alcohol content. Most cocktails use between 1/4 oz and 3/4 oz, rarely more.

It pairs beautifully with aged spirits. Cognac, bourbon, rye whiskey, Scotch, and aged rum all share warm, caramelized, barrel-forward notes that harmonize naturally with Benedictine’s honey and herb character.

Citrus is its best friend. Lemon juice in particular cuts through Benedictine’s sweetness and creates bright, refreshing cocktails. Do not be afraid of the combination.

Serve it neat on special occasions. Benedictine is one of the rare liqueurs that is genuinely delicious on its own, either at room temperature as a digestif or over a single large ice cube as an aperitif.

Store it like wine. Keep your bottle upright in a cool, dark place. Once opened, Benedictine will keep well for several months, though it is unlikely to last that long once you have discovered how versatile it is.

The B&B shortcut. The Benedictine company produces a pre-mixed Benedictine and Brandy (B&B) product, which is widely available and quite good. If you cannot find the D.O.M. expression, B&B can stand in for many recipes, though note it is slightly drier and lighter.

Pairing Benedictine Cocktails with Food

The herbal, honeyed character of Benedictine makes its cocktails unusually food-friendly:

• The B&B and Bobby Burns pair beautifully with aged cheeses, charcuterie, and dark chocolate.
• The Singapore Sling is made for Thai or Southeast Asian cuisine, its tropical sweetness and botanical complexity echoing the flavors of lemongrass, ginger, and coconut.
• The Widow’s Kiss and Honeymoon Cocktail are wonderful alongside apple tarts, fall spiced desserts, or anything with warming spices like cinnamon and cardamom.
• The Vieux Carre and Monte Carlo are natural companions for red meat, oysters Rockefeller, and classic New Orleans fare.
• The Benediction is perfect with brunch foods: smoked salmon, eggs benedict (naturally), pastries, and fresh fruit.

A Final Note on the Beauty of Benedictine

There is a reason Benedictine has survived over 160 years of cocktail trends, spirit crazes, and changing tastes. It is genuinely irreplaceable. No other liqueur brings quite that same combination of honey, herbs, warmth, and mystery to a glass.

Every bottle contains 27 botanicals, a secret kept by only three people, and several centuries of story. When you use it in a cocktail, you are participating in something larger than just a drink. You are connecting with Normandy monks and New York speakeasies, with colonial Singapore and New Orleans jazz bars, with every bartender who has ever picked up this amber bottle and thought, this is something special.

That is the real magic of Benedictine cocktails. They do not just taste extraordinary. They carry with them a sense of occasion, of history, of indulgence that feels genuinely earned. So pick a recipe, gather your ingredients, and pour yourself something beautiful tonight.

You deserve it.

Share your Benedictine cocktail creations and tag them for the community to enjoy. Which recipe will you try first?

Sources: https://chesbrewco.com
Category: Cocktails