Created by Michael Ranger, senior bartender at Hong Shing Restaurant.
• 1 oz Luzhou Laojiao Baijiu
• 1 oz D.O.M. Bénédictine
• 1.5 oz Seedlip Grove 42
• 3 to 4 dashes Angostura bitters
• Garnish: orange peel
Shanghattan Cocktail
Singapore Sling
The Singapore Sling is the king of tropical cocktails. It was created at Raffles Hotel in 1915, but its heyday was arguably in the 1950s and ’60s. Forget the overly sweet versions you may have encountered; the original is complex and refreshing, perfect for a sultry tropical day.
Sunset
This twist on the scotch classic is created by David Wolowidnyk.
1 oz Glenfarclas 17-year
1 oz Marsala
0.5 oz Bénédictine liqueur
2 dashes orange bitters
Garnish: orange peel, shortbread
Bobby Burns
The origins of this classic are lost to time, but it emerged in the early 20th century, its name an homage to the famed Scottish poet Robert Burns.
1 oz blended scotch whisky
1 oz sweet vermouth
0.5 oz Bénédictine liqueur
Garnish: lemon peel
Vieux Carré
The classic, invented at the Monteleone Hotel in 1930s New Orleans.
0.75 oz rye whisky
0.75 oz Cognac
0.75 oz sweet vermouth
0.5 oz Bénédictine liqueur
2 dashes Angostura bitters
2 dashes Peychaud’s bitters
Garnish: lemon twist
The mysterious monk
Bénédictine’s storied role in cocktails old and new
If you’re the sort of person who likes their cocktails served with a side of storytelling, then Bénédictine is the drink for you. Consider it the Forrest Gump of the spirits world, popping up at just the right moments and in the just the right cocktails.
Bénédictine is an herbal liqueur produced in France, based on Cognac, sweetened with honey and flavoured with 27 herbs and spices including saffron, hyssop and lemon balm. Like Chartreuse, it was originally produced centuries ago, concocted by monks as a medicinal tonic.
Or was it?
Poet’s Dream
When this cocktail appeared in the 1935 Old Waldorf Astoria Bar Book, it was an equal-parts cocktail and, like La Louisiane, has been made stronger and less sweet over time. Some versions are almost Martini dry; this one retains enough liqueur to highlight its sweet spice.
• 1 oz gin
• 1 oz dry vermouth
• 0.5 oz. Bénédictine
• 2 dashes orange bitters
• Garnish: lemon twist
De La Louisiane
The original La Louisiane cocktail dates back to the late 19th century in New Orleans, where it featured equal amounts of rye, vermouth and Bénédictine. This contemporary version, which is far less sweet, is adapted from The PDT Cocktail Book by Jim Meehan (2011).
2 oz rye whisky
0.75 oz Bénédictine
0.75 oz sweet vermouth
3 dashes absinthe
3 dashes Peychaud’s bitters
Garnish: 3 brandied cherries
The Alchemist Spring/Summer 2021
Fairmont Pacific Rim
After months and months of being cooped up at home, there’s one thing we know for sure: We’re going to be spending a lot more time outside this summer.
So in the Spring/Summer 2021 issue of the Alchemist, we celebrate the patio.
Cognac & Pear Brulée
• 1.5 oz. Remy Martin VS Cognac
• 0.5 oz Bénédictine liqueur
• 1 oz freshly squeezed lemon juice
• 0.75 oz pasteurized liquid egg white
• 1 oz caramelized pear purée (see note)
• 2 dashes Angostura bitters
• 1 tsp cinnamon sugar