| The Widow's Kiss | ||
|---|---|---|
| A simple, and very potent, classic cocktail with apple brandy, yellow Chartreuse and Benedictine. | ||
| Vieux Carré | ||
| The Vieux Carré is a New Orleans cocktail dating back to the 1930s. See how rye, cognac and sweet vermouth create this well-balanced classic. | ||
| Staggering Gentleman | ||
| The Staggering Gentleman is a powerful cocktail that combines the rich flavors of bourbon with the complexity of Benedictine and walnut liqueur. | ||
| Soyer au Champagne | ||
| The Soyer au Champagne is a luxurious and elegant cocktail, often described as an adult version of an ice cream float. It's a delightful blend of cognac, orange curaçao, maraschino liqueur, Champagne, and vanilla ice cream. | ||
| Singapore Sling | ||
| The Singapore sling is a gin-based sling cocktail from Singapore. This long drink was reputed to have been developed in 1915 by Ngiam Tong Boon, a bartender at the Long Bar in Raffles Hotel, Singapore. | ||
| Shoddy Toddy | ||
| This is an Anders original cocktail. | ||
| Sentimental Gentleman | ||
| The Sentimental Gentleman is a sophisticated and elegant cocktail that combines the warmth of whiskey with the herbal notes of Benedictine and the subtle sweetness of walnut liqueur. | ||
| Rolls Royce | ||
| The Rolls Royce cocktail is a sophisticated and elegant drink, fitting for its luxurious namesake. It's a variation of the Martini, with the addition of sweet vermouth and Benedictine, which add complexity and depth to the classic gin and dry vermouth base. | ||
| Preakness | ||
| Named for a horse race that is not the Kentucky Derby, this Manhattan variation gets a splash of Benedictine for complexity. | ||
| Pousse Café Shot | Bénédictine, Green Chartreuse, Angostura Bitters | |
| Pousse Café is a style of drink that has many layers (typically between three and seven). When made properly they're absolutely beautiful, but they require time, patience, and a steady hand. For this reason they aren't popular among most bartenders - it's a quick way to find yourself in the weeds! However, if you're curious and wanting to try your hand at it, this is a fun way to explore new flavor combinations! There are some things to keep in mind. You want to have an idea of each ingredients' density (heavier ingredients fall to the bottom), and consider the drink's evolution of flavors as you sip your way through it. That's not to say you can't shoot your Pousse Cafés, but the more layers, the muddier the shot will be. Patience is a virtue. The Pousse Café is both the test and the reward. | ||
| Monte Cassino | ||
| Benedictine, Yellow Chartreuse, rye and lemon juice shine in this bright, herbaceous Last Word variation. | ||
| Monte Carlo | ||
| The Monte Carlo first appears in print in David Embury's 1948 The Fine Art of Mixing Drinks as "1 part Bénédictine, 2 parts Rye, 1 or 2 dashes Angostura to each drink. Shake with cracked ice". | ||
| La Louisiane | ||
| The La Louisiane is a classic New Orleans cocktail with a rich history dating back to the 19th century. It is a rye-based Sweet Manhattan made even sweeter with herbal Bénédictine liqueur and bittered with Peychaud's and absinthe. | ||
| Kentucky Colonel, Smoked | ||
| The Kentucky Colonel is a classic cocktail that pays homage to the state's famous bourbon whiskey. It's a simple yet elegant drink that combines bourbon, Benedictine, and Angostura bitters. The Benedictine adds a touch of sweetness and herbal notes, while the bitters balance the flavors. | ||
| Junior (aka Quick Recovery) | ||
| This drink appeared in a 1937 issue of Esquire magazine, and was recently rediscovered by David Wondrich. Jim Meehan includes it in his wonderful cocktail tome, The PDT Cocktail Book. | ||
| Ford | ||
| The Ford cocktail is a classic gin-based cocktail that dates back to the late 19th century. It is a Martini-style cocktail sweetened by both the use of old tom gin and Bénédictine D.O.M. liqueur. | ||
| Flying Dutchman | ||
| The Flying Dutchman from bartender Brian MacGregor features Bols genever, Benedictine and yellow Chartreuse. It’s easy to make but complex in flavor. | ||
| The Daisy | ||
| The Daisy cocktail has undergone a lot of tweaking over the years. The essential DNA of the Daisy involves adding a little soda water to a Sour (spirit, citrus, sweetener). Beyond that, though, you can take some liberties. Jerry Thomas called for shaved ice; Savoy, for cracked. Any number of base spirits have been used as a foundation, and depending on which source you read, the finished drink should be poured into a cocktail glass, pewter mug, Julep cup, large goblet or glass highball. Earlier recipes include orange cordial, but by the early 20th century, grenadine had become the traditional sweetening agent. All versions, however, agree that a Daisy should be cold, refreshing and garnished with seasonal fruit. The following recipes are representative of then older and more modern versions. | ||
| Creole | ||
| The Creole cocktail is a classic cocktail with a rich history dating back to the early 1900s. It is known for its complex and balanced flavor profile, combining the sweetness of vermouth with the bitterness of Amaro and the herbal notes of Bénédictine. | ||
| Colleen Bawn | ||
| The Colleen Bawn is a classic cocktail with a rich history. It's a flip-style drink, meaning it includes a whole egg (both yolk and white) that is shaken vigorously to create a frothy texture. | ||
| Bobby Burns | ||
| A classic drink named for a Scottish poet. A variation of the Rob Roy, the Bobby Burns is a classic cocktail named after the Scottish poet Robert Burns. | ||
| Barback’s Revenge | ||
| While it may sound menacing on the surface, this cocktail will be your cold-brew coffee's new best friend. With herbal sweetness from the rum and benedictine to savory elements from the sherry. | ||