Benedictine liqueur is a herbal liqueur produced in France. It was developed by wine merchant Alexandre Le Grand in the 19th century and is reputedly flavored with twenty-seven flowers, berries, herbs, roots, and spices. The recipe for Benedictine is a closely guarded trade secret, known by only a handful of people at one time. It contains 27 herbs and spices, including saffron, cinnamon, fir cones, and juniper, but six of its ingredients remain unknown. The liqueur is sweetened with honey and can be consumed neat or mixed into cocktails such as the Bobby Burns, Chrysanthemum, and Vieux Carré. The flavor of Benedictine is described as a delicate balance of honey, warm spices, citrus, stone fruits, and herbs. It is a favorite distilled spirit worldwide and adds a refined spiced sweetness to some of the best cocktails ever created. The liqueur is traditionally used in a Singapore sling cocktail. There are no perfect substitutes for Benedictine, but B&B, which is a blend of Benedictine and brandy, is the best option, though its not as sweet. Yellow Chartreuse is probably the closest in terms of the herbal bouquet, and some amaro and pastis may work, too. Drambuie is a good choice if your drink can handle the richer honey aspect.