Recipe Archives->Drinks->Benedictine

Benedictine by John Killmister
 
Benedictine is regarded as one of the world's classic liqueurs.
It's recipe is supposed to be a closely guarded secret of the
Benedictine Monks. The following recipe was unearthed from an
ancient book of pharmaceutical formulae from England.

Benedictine Essence

Cardamom seeds, myrrh, and mace, of each 15 gr.
Galangal root, ginger, and orange peel, of each 2.5 dr.
Extract of aloes 1 dr.
Alcohol (90%) 6 oz.
Water 2.5 oz.
Macerate for a week, press, and filter. To the filtrate add-

Caramel 10 dr.
Spirit of nitrous ether 8 oz.
Solution of ammonia 15 minim
Vanillin sugar 15 gr.
Liquorice juice 5 dr.
Acetic ether 1 oz.
Coumarin 1.5 gr.
Oils of lemon and bitter orange, of each 1 dr.
Oil of anise 15 drops
Oil of bitter almond 12 drops
Oil of sassafras 7 drops
Oil of hyssop 4 drops
Oils of hops and cardamom, of each 2 drops
Oil of galangal 0.5 dr.
Oil of wormwood 40 drops
Oils of ginger and cascarilla, of each 15 drops
Oil of millefoil 10 drops
Oil of angelica 6 drops
Oils of juniper and rosemary, of each 1 drop
Bring up the volume to 17.5 oz. by the addition of alcohol (90%). The
essence should be matured for 2 years before being used for the following:-

Liqueur

Benedictine essence 1 oz.
Alcohol (90%) 24 oz.
Sugar 22 oz.
Water 20 oz.
Dissolve the sugar in the water, and to the syrup add the essence, previously
mixed with the spirit.

Conversions.

1 oz. = 28.35 grams.
1 drachm = 3.88 grams.
1 grain = .065 grams.
1 minim = .059 c.c.

Printable version: benedictine.txt.