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Benedictine Brandy Recipe
Called a "B & B"
Secret Ingredients in Liqueur
Recipe from Restaurant
At one time, from the late 1930's until the mid 1980's, the "B and
B" was ordered quite often.
The history of the B and B is pretty straight-forward. It was invented in the 1930's at the famous
Club Twenty One in New York City. It is a blend of Benedictine and Brandy. This new drink
was instantly successful and was called a B&B.
The history of Benedictine, however, is somewhat strange and mysterious.
Benedictine apparently was developed during the Renaissance by a monk at the Abbey of
Fécamp in France using 27 plants and spices from all over the world. The beverage was very
popular with the King and his court and was produced by Benedictine monks until the end of the
18th century.
Then, in 1863, Alexandre Le Grand, a distant relation of the Fécamp monk discovered a book of
spells and contained within the book was the formula for the liqueur. Le Grand was able to
decipher and re-create the recipe. He named it "Benedictine".
In 1882, Le Grand built a fabulous building in which to make his liqueur. It is here where
Benedictine is still made today. And the recipe is still a highly guarded secret.
Benedictine Brandy Recipe (B & B)
A Real Restaurant Recipe
Preparation time: 15 seconds. Serves 1.
Measurement Conversion Table
Ingredients:
1/2 ounce Brandy (cognac is best)
1/2 ounce Benedictine
Instructions:
Pour Benedictine into a cordial glass or small brandy glass
Slowly top (float) brandy (do not stir or shake)
Serve and enjoy!
Please do not add ice. I have seen this done on occasion
but it really isn't the way to enjoy a B & B.
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