With Benedictine’s 500th anniversary coming up, the French spirit enlisted some noted bartenders to create new recipes.

Benedictine is gearing up for a big year in 2010, when it will celebrate its big 500th anniversary. The liqueur, created by a monk of the Benedictine order, is an ingredient in many classic cocktails. But being 500, Benedictine has decided it needs to be part of some modern classics and put out the word to bartenders to try some new recipes with it. Here are some of best:

Jackson Cannon - Eastern Standard (Boston)
Vincelli Fizz
1 Egg white
1.5 ounces Bénédictine
1.5 ounces house made rose vermouth
.5 ounces fresh squeezed lemon juice

Dry shake above ingredients to emulsify. Add ice and shake again until well chilled. Pour into a coupe glass. Top with 1 ounce Champagne. Garnish with Flamed Madjool Date essence. Proportions to be adjusted as needed for variations in vermouth and citrus.

Damon Dyer - Flatiron Lounge (New York City)
Monte Cassino

3/4 oz. Bénédictine
3/4 oz. yellow Chartreuse
3/4 oz. fresh lemon juice
3/4 oz. Rittenhouse Rye

Shake, fine strain into a chilled coupe (or small cocktail glass). Lemon twist garnish.

San Francisco - Brandon Clements (Spruce)
Greyhound’s Tooth
3/4 oz Bénédictine
1 oz Vodka
1/3 oz Honey Water (Honey based simple syrup; 60% honey 40% water)
1/2 oz Lemon Juice
3/4 oz Grapefruit Juice
2 Dashes Fee’s Grapefruit Bitters
Combine all in mixing glass. Add ice and shake vigorously. Strain into
chilled cocktail glass, and garnish with thick cut grapefruit twist.

New Orleans - Daniel Victory (Ritz Carlton)
Benedictine’s Harvest Sensation
1 1/2 oz. Bénédictine
1 oz. sweet potato au jus
splash of heavy cream

In a mixing glass stir above ingredients with ice. Next pour into a pony glass with a “Rim of Magie”*. Finally garnish with a sweet potato chip.

*Rim of Magie
Sweet potato hay
Sea salt
Unflavored pop rocks

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