B & B

Difford’s Guide
Discerning Drinkers (68 ratings)

Serve in an Old-fashioned glass

Ingredients:
1 13 oz Rémy Martin V.S.O.P. cognac
56 oz Bénédictine D.O.M. liqueur
× 1 1 serving
Read about cocktail measures and measuring

How to make:

  1. Select and pre-chill an Old-fashioned glass.
  2. Prepare garnish of lemon zest twist.
  3. STIR all ingredients with ice.
  4. STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
  5. EXPRESS lemon zest twist over the cocktail and use as garnish.

Strength & taste guide:

No alcohol
Medium
Boozy
Strength 8/10
Sweet
Medium
Dry/sour
Sweet to sour 6/10

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.

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History:

Bénédictine and various types of brandy have long been mixed together and combo first enters cocktail books in the early 1900s as a pousse-café layered cocktail with the brandy floated over the liqueur.

BENEDICTINE AND BRANDY
Use cordial glass.
Put in two-thirds Benedictine,
Float one-third Brandy on top carefully so as
not to mix them. Serve.

Raymond E. Sullivan, The Barkeeper's Manual, 1910

However, popular culture has it that the B&B was created "in the 1930s during Prohibition" or more 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).

Alcohol content:

  • 1.5 standard drinks
  • 31.5% alc./vol. (31.5° proof)
  • 20.5 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Annechien’s Avatar Annechien
26th October 2024 at 16:33
This is damn tasty for such an easy cocktail. I’m using Hennessy VS. First sip thought it was pretty good. Read the recipe again and realized I forgot the garnish. A bit of lemon freshness really takes it to another level. For me it’s up there with the old fashioned.
Leon Camfield’s Avatar Leon Camfield
13th September 2024 at 20:37
Like a Rusty Nail but a million times better
31st July 2024 at 18:21
2:1 works for me. I add two drops of saline and a dash of black walnut bitters for a more complex finish.
Yossi Burg’s Avatar Yossi Burg
22nd February 2024 at 13:08
Thanks Charl (and John)- 2:1 with a melting large block of ice and this is a great after dinner sipper.
John Hinojos’ Avatar John Hinojos
28th November 2022 at 04:03
Following Charl's advice, made this 2 to 1. It was perfect. Still a bit sweet for my tastes, but not noticeably. Sweetness does lessen as the cocktail has a chance to breathe and the block of ice melt a bit. Loved it as an after-dinner or night cap.
Charl Engela’s Avatar Charl Engela
26th October 2022 at 21:38
This is the *perfect* digestif. Good brandy and Bénédictine. I make mine with 2 measures of brandy to one of Bénédictine, and I garnish with maraschino cherries. My favourite of all after-dinner drinks.

Variations include Canadian whisky (but not American bourbon or rye) instead of brandy.

Try it, you’ll love it!