Benedictine

Benedictine is a sweet and aromatic liqueur made from a secret blend of herbs, spices, and fruits. Its complex and smooth flavor makes it an ideal ingredient for cocktails and desserts, adding a distinctive and sophisticated touch to culinary preparations.

This liqueur originated in France, where it was created at the Fécamp Abbey by a Benedictine monk in the 16th century, hence its name. Traditionally, it is made by macerating and distilling 27 different plants and herbs, although the exact recipe is a secret kept by the producers.

Properties: In addition to its characteristic herbal and sweet flavor, Benedictine has a moderate alcohol content, generally around 40%, which allows it to be used for both cooking and preparing drinks. In cooking, it is used to add depth and aroma to sauces, glazes, desserts, and cocktails.

Synonyms and names in Latin America: Although it has no specific direct synonyms in Spanish, in some countries it is simply known as Benedictine liqueur or Benedictine herbal liqueur. In recipes, it is often referred to as Benedictine, respecting its original name.