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Entries tagged with 'benedictine'

Chrysanthemum

Serious Eats Nick Caruana Post a comment

This classic drink, published in Hugo Ensslin's 1916 book, Recipes for Mixed Drinks has no gin or whiskey. Instead, dry vermouth is the main ingredient. More

Improved Scotch Cocktail

Serious Eats Nick Guy Post a comment

This cocktail from Kyle Davidson of Blackbird in Chicago adds herbal Benedictine and orange bitters to a flavorful base of Scotch whisky and honey. More

Pop! Cider

Serious Eats María del Mar Sacasa Post a comment

A splash of apple cider makes this drink appropriate for fall, and herbal, honeyed Benedictine is a natural mate. More

Cocktail 101: Bourbon and Rye Drinks from a Low-Stocked Bar

Drinks Michael Dietsch 17 comments

In this week's installment of my low-stocked-bar series, I'm turning my eyes to bourbon and rye, and I'll discuss easy cocktails you can make with those spirits and a few other ingredients you might happen to have on hand. More

Napoleon's Vice from Lolinda

Serious Eats Lauren Sloss Post a comment

"We ended up with a perfect compromise between the dryness of the sherry and the richness of the rum," he says. "Toss a little nutmeg on top for garnish and you have winter Tiki. Boom!" More

DIY vs. Buy: Cocktail Ingredients You Should Not Make Yourself

Drinks Marcia Simmons 9 comments

If I had a nickel for every mason jar full of herbs, spices, and liquor steeping in my kitchen, I'd have 55 cents. (That's not a lot of money, but it is a lot of weird jars.) So it might seem like I am biased against store-bought cocktail ingredients. But there are a few items that I will just never try to make myself. And I don't think you should either. More

Samanthahain

Serious Eats Carrie Vasios Mullins Post a comment

A fruity yet herbal drink developed by Ian Scalzo of Bourbon and Branch in San Francisco. More

Celtic Smash

Serious Eats Carrie Vasios Mullins Post a comment

A refreshing, minty, whiskey based drink from Jayson Wilde of Bourbon and Branch. More

Honeymoon Cocktail

Serious Eats The Serious Eats Team Post a comment

The Honeymoon Cocktail is essentially an apple brandy sour, boozy and sultry but balanced with fresh acidity. More

Time for a Drink: the White Manhattan

Serious Eats Paul Clarke 1 comment

The White Manhattan takes one of the 19th century models of a Manhattan—whiskey, vermouth, bitters, and a trace of liqueur just because—and tweaks it to accommodate the bright, malty flavor of unaged white dog whiskey. More

Time for a Drink: The Vancouver

Serious Eats Paul Clarke 3 comments

Every great city should share its name with a great cocktail—but with the notable exception of the Manhattan (and some of its borough and neighborhood-named relations), few actually do. Here's a drink that may not qualify as "great" but still does pretty well for itself in the glass: the Vancouver. More

Drink the Book: Champagne Cup

Serious Eats Marleigh Riggins Miller Post a comment

The Champagne Cup is one of six champagne punches featured in Esquire's Handbook for Hosts. Combining the fresh tang of pineapple, cucumber, orange and cherry with the rich flavors of cognac and Benedictine, the Champagne Cup underscores the wine without overwhelming it. More

Time for a Drink: the Gypsy

Serious Eats Paul Clarke 2 comments

Unlike many vodka-based drinks that simply use the spirit to lend alcoholic oomph to a mixture of soda and fruit juice, the Gypsy uses vodka's neutral character to soften the powerful flavor of the drink's other main ingredient, the French herbal liqueur Benedictine. More

Cocktails and Spirits with Paul Clarke: Benedictine Turns 500

Drinks Paul Clarke 19 comments

Created as an herbal medicine by a Benedictine monk named Dom Bernardo Vincelli in France in 1510, Benedictine has a dramatic history. Enjoyed for generations as an elixir for longevity, the spirit's recipe was lost when the monastery was destroyed during the French Revolution, only to be rediscovered in a cache of old books purchased by an art collector and wine merchant in 1863. More

Time for a Drink: Frisco

Serious Eats Paul Clarke Post a comment

The Frisco is the product of a long evolutionary process in 20th century mixology. Originating no later than the early 1930s--that's the earliest reference I've found for it, anyway--the drink crawled out of the cocktail equivalent of the primordial soup as a short, sharp burst of rye whiskey with a slight touch of the French herbal liqueur Benedictine and a twist of lemon peel for excitement. More

Time for a Drink: Vieux Carré

Serious Eats Paul Clarke 1 comment

Named using the French term for what's now known as the French Quarter, the Vieux Carré; traces its origin to the bar back in the 1930s, and first appeared in print in 1937, in Famous New Orleans Drinks and How to Mix 'Em. It's as rich and decadent now as it was back then, and still remarkably evocative of the Big Easy. More

Fort Washington Flip

Serious Eats Paul Clarke 1 comment

Mixed with applejack, Benedictine and maple syrup, the Fort Washington Flip retains hints of the winter just past; given the early Easter this year, don't be surprised if the weather suits up to match the drink. More

Widow's Kiss

Serious Eats Paul Clarke 1 comment

The Widow's Kiss is a powerfully flavored mixture of the distinctive French apple brandy, Calvados, plus ample measures of yellow Chartreuse and Benedictine —French herbal liqueurs with a long monastic heritage. Tinged with Angostura, the Widow's Kiss is rich, heady and potent; with a crackling fire in front of you and one of these inside you, February doesn't stand a chance. More

Time for a Drink: Cocktail à la Louisiane

Serious Eats Paul Clarke Post a comment

First documented 70 years ago in Arthur's Famous New Orleans Drinks and How to Mix 'Em, the Cocktail à la Louisiane has been largely ignored since then. It's worth the effort to search out the ingredients (or a talented bartender in a well-stocked establishment) and bring this drink into the 21st century. More

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