B&B Cocktail

PH factor: 9.0

Recipe

Ingredients:

Cocktail

o 1 ½ ounces Remy Martin

VSOP cognac

o 1 ½ ounces Bénédictine D.O.M.

Method:

1. Combine in a snifter.

2. Enjoy.

Remarks:

In the early 1900’s combining

equal parts of these spirits

became a cocktail. In the 1930’s

it was commercialized as B&B

by aging 60% Bénédictine D.O.M

and 40% brandy and in oak. We

return to the golden age of the

B&B Cocktail, with a 50-50 split.

You can of course let it “age” by

drinking it very slowly. We say,

"Good luck with that!"

. . .