"benedectine" news and stories

We've survived the overindulgence of the holidays and the attempts to win the favor of friends and impress guests and strangers with our hospitality creativity. Now we're all ready for some simplicity to kick off the new year. After weeks of multi-ingredient punches and nogs, I head to the liquor cabinet ready to mix up simpler drinks.

Layered drinks served as shots are considered passé by many, but flipping through pages of old cocktail books, I often run across something with a few ingredients just poured in a glass. My 1930 copy of "The Savoy Cocktail Book" lists the eponymous "Savoy Hotel Cocktail" with 1/3 créme de cacao, 1/3 Bénédictine, and 1/3 Brandy. Author Harry Craddock instructs us, "Use liqueur glass and pour ingredients carefully, so that they do not mix."

Keep in mind that the makers of Bénédictine liqueur didn't come out with B&B until 1937, a few years after the publication of this recipe book. B&B is a bottled mixture of Brandy and Bénédictine. We liked the warmth of the Savoy Hotel Cocktail made with 2/3 B&B and 1/3 créme de cacao that nicely balanced herbal and chocolate flavors so our lack of straight Bénédictine on hand wasn't so bad after all. We couldn't resist trying this combination both stirred and shaken with ice and served up in a chilled cocktail glass. The shaken version, of course, creates more dilution and air bubbles making for a softer flavor. Our oven is at the repairshop, but I can't wait to try this with a homemade pumpkin pie even though the holidays are long gone.

Alabama-born LeNell Smothers defines herself first and foremost as a bartender, but she's been called many things -- most recently, the head mixtress at Casa Cóctel. She's owned her own whiskey label, called Red Hook Rye, and has been recognized by her home state as an honorary Colonel. Other interests include gin, sin and men.