B&B: Benedictine & Brandy ! This emblematic cocktail of the New York of the 30s was so successful that in 1937, it was decided to elaborate it at Le Palais Benedictine. During the final blending, brandy is added to the liqueur, before the last 4 months of ageing. This very light liqueur develops aromas of spices, citrus fruits, herbs and caramelized notes. It can be enjoyed in cocktails, as an aperitif and as a digestive.