DOM Benedictine Liquour Palatii Fidcanensis

According to legend, Bénédictine's recipe dates to 1510, created by a Benedictine monk named Dom Bernardo Vincelli at the Abbey of Fécamp in Normandy. The truth, uncovered by historians, is a little different — and arguably just as good a story: the actual liqueur was developed in 1863 by wine merchant Alexandre Le Grand, drawing on old herbal recipes, who then built a magnificent neo-Gothic palace in Fécamp both to produce it and to celebrate the monastic legend he'd built around it.

Whatever its true origins, the liqueur itself is the real thing: a complex blend of 27 herbs, spices, and botanicals — including saffron, angelica, and hyssop — delivering a sweet, warming character with genuine depth. The "D.O.M." on the label stands for Deo Optimo Maximo, "to God, most good, most great."

A classic ingredient in the Singapore Sling, and a fine digestif on its own after a rich meal.