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Benedictine is a 1863% French herbal liqueur invented by Alexandre Legrand in XNUMX. On the label of each bottle, the letters DOM are printed, which means Deo Optimo Maximo, translated from Latin – “To the Lord, the All-Good, the Greatest.” It is this abbreviation that can be found at the beginning of any document of the Benedictine Order – this is how the monks dedicate their work to God. The neck of the bottle is encircled by the inscription “real Benedictine” with the image of a Catholic cross.
History
The legend says that the monks of the Benedictine monastery in Normandy developed the recipe in the Middle Ages – the holy brothers sought to create a medicine based on fragrant herbs. In fact, the true inventor, Alexandre-Prosper-Hubert Legrand, invented this drink in the second half of the XNUMXth century in collaboration with a local chemist, and wrote a beautiful story about ancient monastic traditions only in order to increase sales. It was Alexander who called the drink “Benedictine”, began to use bottles of a characteristic, easily recognizable shape and built a factory-“palace” for the production of Benedictine in the neo-Gothic style. Over time, the rights to the brand were transferred to Martini and Rossi, which, in turn, merged with the Bacardi concern.
According to legend, the Venetian monk Dom Bernardo Vincelli is considered the inventor of the liquor. An alchemist and herbalist who allegedly distilled some medicinal plants, and the liquor turned out so good that it was appreciated even at the royal court. Over time, the original recipe was lost, until in 1863 it was found by the wine merchant Legrand.
The original recipe for Benedictine liqueur is known only to three people. So far, no one has been able to reproduce the drink: the manufacturer has even opened an exhibition “fake room”, in which he collects unsuccessful attempts to copy the famous alcohol.
Already in 1873, the production of the new brand reached 150 bottles a year. In 2010, 75% of all products were exported, mainly to the USA, Malaysia and Singapore.
Technology of preparation
It is more or less known for certain that the drink contains 27 herbs and spices: cinnamon, honey, orange peel, vanilla, cloves, lemon, etc.
The ingredients are divided into groups, each of which is insisted separately. The resulting tinctures are distilled in copper cubes once or twice, then the distillates are blended in certain proportions, and the resulting drink is aged for two years in oak barrels and bottled.
Types of Benedictine liqueur
In addition to the classic (DOM), there are the following varieties:
- B&B is a blend of Benedictine and brandy. Produced since the 1930s, more “dry” and less sweet. Initially, it had a strength of 43%, now this figure has decreased to 40 degrees.
- Café Benedictine – coffee Benedictine with 30% alcohol content. Produced since 1977, but now the production of this variation has been stopped.
- Benedictine Single Cask is a limited edition in a stylish black bottle, available only in a specialist shop in Normandy. Produced since 1984, undergoes an additional two-year exposure.
How to drink Benedictine
Benedictine can be drunk in its pure form as an aperitif or digestif, adding a couple of ice cubes to the glass, an appetizer is not provided. However, most often this liqueur is used as a culinary or cocktail ingredient. Also, the drink goes well with coffee and desserts, and it is served in small glasses for Baileys.
Cocktails with Benedictine
- Bene degraissee – equal parts of Benedictine and Calvados.
- Crazy Ben – 1 part Benedictine, 4 parts carbonated or mineral water (you can tonic).
- Singapour Sling – equal proportions of Benedictine, gin, lemon, orange and pineapple juice.
- Moonlight – one part each of Benedictine, vodka and pineapple juice.