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1-7 of 7 recipes
Angel's Lips recipe

Pour both ingredients into an old-fashioned glass half-filled with ice cubes. Stir, and serve.

32% (64 proof)
Serve in: Old-Fashioned Glass

Annabelle Special recipe

Pour the ingredients over cracked ice in a mixing glass. Stir well. Strain into a chilled cocktail glass, and serve.

33% (66 proof)
Serve in: Cocktail Glass

B & B Stinger recipe

Pour the benedictine and white creme de menthe into a mixing glass half-filled with ice cubes. Stir well, strain into a cocktail glass, and serve.

Serve in: Cocktail Glass

Chrysanthemum Cocktail recipe

Pour the vermouth and benedictine into a mixing glass half-filled with cracked ice. Stir well. Strain into a cocktail glass. Add the Pernod, garnish with an orange twist, and serve.

25% (50 proof)
Serve in: Cocktail Glass

Cream Sherry Sangaree recipe
2 oz cream sherry
1/2 oz benedictine herbal liqueur
1 tsp superfine sugar
2 tsp water
2 1/2 oz club soda
1 pinch grated nutmeg
1 pinch ground cinnamon

Add the sugar to a highball glass. Add water and sherry, and stir to dissolve sugar. Almost fill the glass with crushed ice, and add club soda. Float the benedictine on top. Garnish with a lemon twist, a dusting of nutmeg and cinnamon, and serve.

9% (18 proof)
Serve in: Highball Glass

Monastery Cocktail recipe

Pour the coffee into an Irish coffee cup or glass. Add the sugar; stir to dissolve. Add the benedictine and stir again. Pour the cream carefully over the back of a teaspoon to float on top, and serve.

9% (18 proof)
Serve in: Irish Coffee Cup

Silent Monk recipe

Pour the benedictine, Cointreau and light cream into a cocktail shaker half-filled with ice cubes. Shake well, strain into a cocktail glass, and serve.

24% (48 proof)
Serve in: Cocktail Glass

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1. Angel's Lips
2. B & B Stinger
3. Cream Sherry Sangaree


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