Herbal Liqueurs

Very pleased with B&B (Benedictine and Brandy) on ice. Am excited to try more herbal liqueurs. Have already tried Drambuie in a Rusty Nail, but am curious as to how it tastes by itself. Other liqueurs to sample: green Chartreuse and yellow Chartreuse, Galliano, straight Benedictine, perhaps Chambord, Grand Marnier...I'm more interested in herbal flavors than fruity, I must admit.

This quick review of major liqueurs is quite mouth-watering and enticing.

"The most famous of the herbals are the French "monastery liqueurs" Benedictine and Chartreuse. Benedictine, a proprietary blend of 27 ingredients, is the oldest of the herbal liqueurs. In 1510, Benedictine monks first made the elixir that we now know as Benedictine, reputedly to fight malaria. In 1873, production of Benedictine was placed in secular hands. Benedictine DOM is a wonderful, complex honeyed liqueur with a bouquet of spice and citrus blossoms. In 1938, a recipe from Manhattan's 21 Club was adapted to create B&B (Benedictine & Brandy), a spicy, slightly caramelized blend of the original liqueur and aged Cognac..."

Results: I am not crazy about sweet orange-flavored liqueurs. Cointreau/Triple Sec is alright with a bitter and sour aspect, i.e. added in small amounts to classic cocktails. I love Benedictine and B&B for it's herbaceous honeyed complexity - it does not hit me over the head with citrus, in other words. Galliano was a disappointment, with an overwhelming note of vanilla. (A Harvey Wallbanger tastes a bit like an alcoholic Orange Julius-type drink.) Still looking to try the Chartreuses. An absinthe imposter called Absente has an unpleasant tongue-numbing aspect, but is alright when used as a flavoring by the drop.

I look forward to being able to try different kinds of bitters - orange bitters, Peychaud's bitters, rhubarb bitters, artichoke bitters, etc - and I think it may happen eventually since they are usually around $9 for a 10 oz bottle or $4 for a 5 oz bottle. And they last a long time. Bitters add much depth and balance to my cocktails. Spirit + bitters + sour + sweet is a successful formula.