B&B

The name simply joins the initials of its two ingredients. Brandy and Bénédictine already appear together in early twentieth-century bar manuals, served in layers like a pousse-café: in 1910 Raymond E. Sullivan floated the brandy over the liqueur in a cordial glass. According to the most popular version, however, the modern B&B was born in New York in 1937 at the "21 Club", but this attribution is unconfirmed. In the late 1930s the Bénédictine house began bottling a ready-made blend called B&B, aimed mainly at the American market. Recent research also points to a similar blend, documented in 1913, linked to an infantry regiment stationed in Altona, Germany.