Garnish:
Lemon zest twist
How to make:
STIR all ingredients with ice and strain into ice-filled glass (preferably over a chunk of block ice).
| 2 fl oz | Rye whiskey 100 proof / 50% alc./vol. |
| 1/2 fl oz | Bénédictine D.O.M. |
| 1 dash | Angostura Aromatic Bitters |
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Review:
When served straight-up the Monte Carlo fits into the Scaffa family of cocktails but it's much better and more usually served on-the-rocks, so best described as being a Manhattan with Bénédictine in place of vermouth. My hero, the tax lawyer and cocktail writer, David Embury, says in his 1948 The Fine Art of Mixing Drinks, "This drink is a bit on the sweet side. It can be improved by adding 2 parts lemon juice and increasing the rye from 2 parts to about 4 or 5." Embury had a dry palate approaching that of Hemingway's and most palates will appreciate the extra touch of sweetness in this cocktail that's best enjoyed as an after-dinner tipple or nightcap.
Variant:
Served straight-up on on-the-rocks.
History:
The Monte Carlo first appears in print in David Embury's 1948 The Fine Art of Mixing Drinks as "1 part Bénédictine, 2 parts Rye, 1 or 2 dashes Angostura to each drink. Shake with cracked ice".
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