Comments on: Bénédictine

By: Linda Allen

Linda Allen — Sun, 23 Aug 2009 20:45:46 +0000

Considering that the Benedictine brandy originated with the monks of the same name, it is comical that there is a drink using that particular brandy, called Purgatory. I can’t wait to give it a try. Velvet

By: AK

AK — Fri, 08 May 2009 09:26:45 +0000

I am presently drinking a rather enjoyable variation on the Argentina; aside from changing the proportions around I swapped the gin for armagnac.

Since discovering the Purgatory I’ve made it several times and found it to be an excellent cocktail; the problem is that it always seems like the best idea later in an evening of drinking, when I feel like showing off to my friends. “Hey guys, want to taste something really crazy?” Oof.

By: Build a Bar « The SLO Booze Movement

Build a Bar « The SLO Booze Movement — Sat, 31 Jan 2009 10:29:43 +0000

[...] and websites for recipes that might fit the bill, and lo and behold, on Oh Gosh! I ran smakc into a drink that used both. Now you might say to yourself, “Self, there is no way that chartreuse and benedictine [...]

By: Tiki Drinks & Indigo Firmaments » Blog Archive » January Seattle Trip, Part the First.

Fri, 01 Feb 2008 22:38:58 +0000

[...] had another round at the small table. I just had to get to that bar! I remember reading about the Purgatory on Oh Gosh!, and having been on a Chartreuse kick lately (and knowing that Jamie was waxing on [...]

By: erik_flannestad

erik_flannestad — Fri, 12 Oct 2007 17:58:07 +0000

Two other exceptional cocktails with Benedictine are the Vieux Carre and the Cocktail a la Louisiane.

By: Jay

Jay — Thu, 11 Oct 2007 09:05:57 +0000

I currently use this one. I don't think it's really that great to be honest - it creates pretty thin, flimsy strips - but with careful cutting and wrapping around a straw they end up looking reasonable. For a few minutes at least! When I get a chance I want to try some other knifes and see what works best. Something like the Victorinox that Gabriel recommended looks good. If not photographing the cocktail, I vary between creating it properly, or cutting the zest but not bothering to wrap it up to create the tight spiral. Depends how lazy I'm feeling really!

By: Rick

Rick — Wed, 10 Oct 2007 22:43:16 +0000

These both look phenomenal! Looks like it’s time to pick up that missing bottle of Chartreuse.

What brand of channel knife do you use? And do you usually just cut a round of zest when not photographing?

By: Marleigh

Marleigh — Wed, 10 Oct 2007 17:44:06 +0000

The Purgatory sounds delightful! I’ll have to give it a try and see if it lives up to its name…

By: Ken

Ken — Wed, 10 Oct 2007 15:35:36 +0000

BTW, Jay, speaking of garnishes, I’ve always found your twists gorgeous. I, on the other hand, have not been able to achieve that nice, tight spiral on a consistent basis. But then it’s only been the last couple of months that I’ve had a really good channel knife. I found out that my original one, which I basically never used because of its totally unsatisfactory results, was a piece of…. useless garbage. Once I bought a good one (an OXO Good Grips Lemon Zester), I was putting twists on everything!

By: Jay

Jay — Wed, 10 Oct 2007 14:27:02 +0000

“Ho-boy” – I believe that was my first reaction too Blair! Don’t let it scare you off though, it’s worth trying.

Ken, thanks for your thoughts on the drink. I found the 100-proof to work well, but I would be interested to see what difference using the 80-proof would make. I couldn’t agree more about the lemon twist – really transforms the drink doesn’t it?

I really must write something about garnishes, because to be perfectly honest until I started taking photos of the drinks I made I thought they were just for show. How wrong I was – I’d say the lemon twist is essential to a good many cocktails.