Monte Carlo
A spirit-forward cousin of the Manhattan, where rye's spicy bite meets the honeyed herbal complexity of Bénédictine and a dash of Angostura.
Ingredients
- Rye whiskey, high-proof, ideally, for good balance60 ml
- Bénédictinee.g. DOM Bénédictine15 ml
- Aromatic bitters (Angostura)e.g. Angostura2 dashes
- Lemon, to garnish (optional)1 twist
Method
- Fill a rocks glass with ice and leave it to chill while you prepare the drink.
- Pour the rye whiskey, Bénédictine and Angostura bitters into a mixing glass.
- Fill the mixing glass with plenty of ice and stir briskly for 20–30 seconds, until the mixture is ice-cold and lightly diluted.
- Tip the ice out of the glass and add a single large ice cube.
- Strain the drink into the glass over the fresh ice.
- Express the oil from a strip of lemon peel over the drink and drop it in, or garnish with a cocktail cherry instead.
About this drink
The Monte Carlo first appeared in David Embury's 1948 classic The Fine Art of Mixing Drinks, where it is described as a Manhattan variation with Bénédictine in place of sweet vermouth. Its origins are a little hazy, but its charm lies in the simple balance between rye's spicy strength and the honeyed herbal notes of the French monastic liqueur.
