Bénédictine is a French herbal liqueur made in Fécamp, Normandy, from a closely guarded blend of dozens of herbs, spices, and botanicals, sweetened with honey and aged in oak. The company's origin story traces the recipe to a 1510 elixir made by a Benedictine monk at the Fécamp abbey, but there's no independent record supporting that account; the liqueur as sold today was formulated and brought to market by wine merchant Alexandre Le Grand in 1863, who named it in the monk's honor.
It's drunk on its own or in cocktails like the B&B (Bénédictine and brandy) and the Vieux Carré, and its honeyed, herbal character also shows up in sauces, marinades, and desserts alongside citrus, chocolate, or fortified wines like sherry and port.