An Oldie for the New Cocktail Circuit….

… And the kitchen.

Bénédictine, which celebrates its 500th anniversary in 2010, has lived well, having evolved from a bitter medicine formulated by French monks into a fancy-schmantzy after-dinner liqueur. And now, as a rediscovered component in haute cocktails, unfolding with craft bartenders who are latching onto the liqueur in much the same way they’ve taken up Chartreuse, another herbal, monastery-derived liqueur.

But it’s not just for topping off the exquisite dining experience anymore. Many adept chef’s around the country are infusing some of their signature dishes with the rich liqueur.

Read more about the resurgence of Bénédictine here, and here’s a tasty New Year’s Day breakfast recipe to try out as well.