Benedictine and Tequila Are Very Good Together
While I enjoy introducing you to new and interesting bottles, my bar cart fills up quickly, so I tried to find new and interesting ways to use the alcohol I already have. My process for this is pretty advanced: I google random combinations of ethanol that I have until I find something that sounds good.
This is what led me to discover Repo-Bénédictine Manhattan , which has no whiskey or vermouth, but is made in the style of an iconic drink. Benedictine is more complex and aromatic than most sweet vermouths, so I was happy with this exchange and was happy to find that it pairs very well with the slightly herbal tequila Anejo that I had on hand. The original recipe calls for more tequila than liquor, but I prefer the latter much more than the first, so I did it individually. (If it turns out to be too sweet for you, the tincture drops to 3/4 ounce and tequila down to two.) I also went with the bitter limes because they were there and just felt good, but you can use your plain Angostura or even grapefruit bitter if you really want to go crazy. To prepare this drink you will need:
- 1 1/2 ounce respado or aniejo tequila
- 1 1/2 oz Benedictine
- 4 drops lime bitter
Put everything in a glass with ice and stir to cool. Pour into a low bowl over a large cube and garnish with a strip of lime zest if you want to break free and freak out with the fourth ingredient.