Cocktail & Other Recipes By Spirit Other Cocktails

DOM Benedictine

DOM Benedictine
Image: / Tim Nusog

Zyren Mae Posadas, the senior food and beverage manager at FireLake Chicago, created this heady daisy, which calls for three types of citrus juice and a jasmine honey syrup. For those unfamiliar with the cocktail format, a daisy is essentially a sour topped with a carbonated component, generally soda water.

The drink’s name is a nod to the abbreviation used by monks of the Benedictine order for “Deo Optimo Maximo” (“to God, most good, most great”), which the liqueur’s creator used on the label to solidify the myth of his product having holy origins.


  • 2 ounces Benedictine

  • 1/2 ounce white grapefruit juice, freshly squeezed

  • 1/2 ounce lemon juice, freshly squeezed

  • 1/4 ounce orange juice, freshly squeezed

  • 1/4 ounce jasmine tea honey syrup*

  • 3 ounces club soda, chilled, to top

  • Garnish: grapefruit twist

  • Garnish: jasmine blossom (optional)


  1. Add all ingredients into a shaker with ice and shake until well-chilled.

  2. Strain into a rocks glass over fresh ice.

  3. Top with the club soda and stir briefly and gently to combine.

  4. Garnish with grapefruit twist and jasmine blossom, if desired.

*Jasmine tea honey syrup: Add 1/4 water and 1/4 cup honey in a small saucepan. Heat the mixture until the honey has dissolved, then remove from heat, add 1 jasmine tea bag and let steep for 7 to 10 minutes, then remove tea bag. Will keep at room temperature for up to 1 week.