Garnish:
Lemon zest twist
How to make:
STIR ingredients with ice and strain into ice-filled glass (preferably over a large cube or chunk of block ice).
| 1 1/3 fl oz | Rémy Martin 1738 Cognac |
| 5/6 fl oz | Bénédictine D.O.M. |
Read about cocktail measures and measuring.
Review:
Honeyed and spiced brandy. Traditionally mixed in equal parts proportions but I prefer slightly drier with a touch more brandy than Bénédictine. The ice will add dilution with time but some, depending on the ice being used, may want to add 10ml (1/3oz) or more chilled water prior to mixing.
History:
Said to have been created "in the 1930s during Prohibition" or specifically in 1937 by a bartender at New York's famous 21 Club. (U.S. Prohibition ended 5th December 1933).
When, and possibly even where, someone in America first mixed brandy with Bénédictine D.O.M. liqueur is questionable but the popularity of the combination is not. Such was the demand for this cocktail that in 1937/8, Le Palais Bénédictine started production of a bottled blend of 60% Bénédictine and 40% French brandy for sale in the USA under the name Bénédictine B&B. To this day, in the USA, sales of B&B far exceed sales of the original Bénédictine D.O.M. (used in this cocktail).
Nutrition:
One serving of B & B contains 172 calories.
Alcohol content:
- 1.6 standard drinks
- 33.9% alc./vol. (67.8° proof)
- 22 grams of pure alcohol
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