Benny and Hot

Benny and Hot

Unlike my East Coast friends, I’m not buried in snow at the moment. I do have a cold however, which has made this weekend the perfect time to try out one of the drinks that’s been on my list for a while. My friend Jacob Briars mentioned it on Twitter, noting that it comes from the Burnley Miner’s Club in northwest England. By some reports the club goes through more Benedictine than any other bar in the world, all because of this drink.

The cocktail couldn’t be simpler. It’s just Benedictine, hot water, and a slice of lemon. Traditional proportions are 1:1, but twice as much water seems to be a popular recommendation. It’s a great way to highlight Benedictine, an herbal liqueur that’s typically used as more of an accent in a cocktail. In this take on a Toddy it gets to play a more prominent role. The drink has won me over and is going into my rotation of winter favorites.

1 1/2 oz Benedictine
3 oz water just off the boil
lemon wheel, for garnish

Combine Benedictine and water in a heated mug, garnish with lemon, and serve.

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2 thoughts on “Benny and Hot”

  1. In the link it’s said that the idea was brought back by troops from the area returning from France after WW2: it was WW1.

  2. Hi Jacob, – great site.

    We’re cocktail novices and have recently discovered Dawa.

    The recipe we use (per serving) is 2 measures vodka, plenty of crushed ice, 1 tbsp of set honey, 1 tps castor sugar and one lime quartered and thickly sliced.

    After muddling the lime, honey and sugar (can be messy!), we add the crushed ice and top up with vodka. Served in an old fashioned glasses.

    Our favourite to date… roll on summer!

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