Monte Carlo

Serve in a Coupe glass...
2	fl oz	Rittenhouse Bottled In Bond Straight Rye Whisky
½	fl oz	Benedictine D.O.M. Liqueur
2	dash	Angostura Aromatic Bitters

Display recipe in:

How to make:

STIR all ingredients with ice and strain into chilled glass.

Garnish:

Lemon zest twist

Comment:

A rye and Bénédictine Manhattan variant.

Nutrition:

There are approximately 186 calories in one serving of Monte Carlo.

Buy ingredients

Buy direct from The Whisky Exchange

£38.45

Makes this drink 11.67 times

£22.75

Makes this drink 33.33 times

£10.95

Makes this drink 50.00 times

Approximately £0.00 per cocktail *

* price per cocktail is an estimate based on the cost of making one cocktail with the above selected ingredients.

Previous Cocktail

Final Ward
SHAKE all ingredients with ice and fine strain into chilled glass.

Next Cocktail

The Neutral Ground
STIR all ingredients with ice and strain into chilled glass.

How to strain a cocktail

When straining a shaken drink, a Hawthorn strainer tends to be used, but when straining a stirred drink it is traditional to use a Julep strainer. Both designs of strainer allow...

Stirrers & How to stir a cocktail

Stirring is the most basic way of mixing a cocktail. You might not give much thought to a technique used to stir a cup of tea or even a pot of paint, but cocktails deserve a little...

Bloody Mary Recipes by Ketel One Vodka

Every bartender, worth their celery salt, has a signature Bloody Mary recipe they’re proud of. Realising this, Ketel One collected recipes from 30 leading

Punch - Expert tips on how to make and serve

Consisting of a spirit or spirits (mostly rum), citrus, sugar, water and spice, punch was enjoyed by Charles Dickens, America’s founding fathers, pirates

01:22

Highballing classic cocktails with Schweppes

Two comments by Mr Highball himself, Jörg Meyer, “you can highball any cocktail”, and “a highball is a short drink made long” left me wanting

History of gin cocktails

The development of cocktail culture and so, by default gin based cocktails, were much aided by three developments: artificial carbonation of water (1767),

Our website uses cookies, as almost all websites do. By continuing to browse this site you are agreeing to our use of cookies.

Welcome to
Receive updates packed with drinks, bars and cocktails content
Please confirm you are over 21 years old and enter your email
No thanks, continue to diffordsguide.com