Benedictine By John Killmister

Benedictine Essence Cardamom seeds, myrrh, and mace, of each 15 gr. Galangal root, ginger, and orange peel, of each 2.5 dr. Extract of aloes 1 dr. Alcohol (90%) 6 oz. Water 2.5 oz. Macerate for a week, press, and filter. To the filtrate add- Caramel 10 dr. Spirit of nitrous ether 8 oz. Solution of ammonia 15 minim Vanillin sugar 15 gr. Liquorice juice 5 dr. Acetic ether 1 oz. Coumarin 1.5 gr. Oils of lemon and bitter orange, of each 1 dr. Oil of anise 15 drops Oil of bitter almond 12 drops Oil of sassafras 7 drops Oil of hyssop 4 drops Oils of hops and cardamom, of each 2 drops Oil of galangal 0.5 dr. Oil of wormwood 40 drops Oils of ginger and cascarilla, of each 15 drops Oil of millefoil 10 drops Oil of angelica 6 drops Oils of juniper and rosemary, of each 1 drop Bring up the volume to 17.5 oz. by the addition of alcohol (90%). The essence should be matured for 2 years before being used for the following:- Liqueur Benedictine essence 1 oz. Alcohol (90%) 24 oz. Sugar 22 oz. Water 20 oz. Dissolve the sugar in the water, and to the syrup add the essence, previously mixed with the spirit. Conversions. 1 oz. = 28.35 grams. 1 drachm = 3.88 grams. 1 grain = .065 grams. 1 minim = .059 c.c.