Monte Carlo

Serve in an

Photographed in an

Garnish:

Lemon zest twist

How to make:

STIR all ingredients with ive and strain into ice-filled glass (preferably over a large cube or chunk of block ice).

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 or on-the-rocks.
Kentucky Colonel (with bourbon)
Monte Carlos (with añejo tequila)
Monte Cassino (with added Yellow Chartreuse and lemon juice)

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".

Nutrition:

One serving of Monte Carlo contains 183 calories.

Alcohol content:

• 2 standard drinks
• 37.78% alc./vol. (75.56° proof)
• 28.5 grams of pure alcohol