What We’ve Been Drinking: Sentimental Gentleman

What We’ve Been Drinking: Sentimental Gentleman

What We’ve Been Drinking: Sentimental Gentleman 

Benedictine is probably our favorite liqueur that we somehow never end up using. We have a soft spot in our heart for herbal liqueurs in general, and Benedictine deserves its place among them. Its herbal mix is similar to Chartreuse’s, but a bit of honey softens the impact. It’s very nice. And yet we have a relatively small number of recipes that make use of it. So, it mostly sits on our shelf. We run across it often, and every time we say, ‘We should really figure out more ways to use that.’

We were delighted, therefore, when our friends Dan and Alex passed along a current favorite, Sentimental Gentleman, the creation of Misty Kalkofen at Central Square’s Brick and Mortar. That’s two things in its favor: 1) a good idea for Benedictine, and 2) from one of the two or three places that ever draw us to Central Square (the others, for the record: Craigie on Main, and Toscanini’s).

Sentimental Gentleman is dark and rich. Benedictine is in good company in this drink, a triple-down of delicious, dark intensity. Take Scotch, go more rich and dark with Benedictine, and then go even more so with walnut liqueur. It’s not for the faint of heart, but it’s perfect for the person looking to put their Benedictine to good use.


  • 2 oz. Scotch (Kalkofen uses Douglas XO Blended; we used Johnny Walker Red)
  • .5 oz. Benedictine
  • .5 oz walnut liqueur (Kalkofen uses Nux Alpina; we used Villa Zarri)


  • Stir with ice for 40 rotations
  • Strain into an ice-filled old-fashioned glass



Roberts & June