Name: Montréal
Total time: 3 min
Cuisine: Cocktail
Ingredients: 45 ml Rye whiskey 50% abv; 22.5 ml Rosso/sweet vermouth; 5 ml Aniseed liqueur; 3 dash Creole bitters

Montréal
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Serve in a Coupe glass

Ingredients:
1 ¹⁄₂ oz	Straight rye whiskey (100 proof /50% alc./vol.)
³⁄₄ oz	Strucchi Rosso Vermouth
¹⁄₆ oz	Aniseed (anise) liqueur
3 dash	Peychaud's or other Creole-style bitters

Read about cocktail measures and measuring

How to make:

Select and pre-chill a Coupe glass.
Prepare garnish of orange zest twist.
STIR all ingredients with ice.
FINE STRAIN into chilled glass.
EXPRESS orange zest twist over the cocktail and use as garnish.

Allergens:

Recipe contains the following allergens:

Rosso/rouge/sweet vermouth (di Torino) - Sulphur Dioxide/Sulphites

Review:

A rye whiskey-based Sweet Manhattan with French Creole influence.

View readers' comments

Variant:

This Montréal should not be confused the Montreal cocktail that has been adopted as the city's official cocktail.

History:

Adapted from a recipe in Kathy Casey's 2009 book Sips & Apps.

Nutrition:

One serving of Montréal contains 151 calories

Alcohol content:

1.6 standard drinks
30.53% alc./vol. (30.53° proof)
22.4 grams of pure alcohol

Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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G. M. Genovese

15th February at 13:39

Surprised (and delighted) that I liked this. The 'Review' above is pretty spot on. Used Wild Turkey 101 Rye, Cocchi di Torino, and Herbsaint. Very tasty combo. I'd tone down the anise though (see my comment below).

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Caspian Berggren

24th November 2024 at 17:52

The aniseed works very well in this cocktail. Balanced and interesting for those looking for a Manhattan riff.

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Chris Brislawn

7th November 2024 at 01:13

Made this one to try out a new bottle of Herbsaint, which I'd never had before. Depending on the liqueur you use, discerning drinkers are advised to start light and gradually add the anise component until the preferred level is achieved. One teaspoon of Herbsaint turns out to be a lot. Also note that this rye-based Montreal cocktail is NOT to be confused with the rye-based Montreal Cocktail that serves as the city's official cocktail. Simon might cross-link them to minimize our confusion.

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G. M. Genovese

15th February at 13:37

Chris, I too just used my new bottle of Herbsaint for this, and saw your comment after the fact. I found the one tsp to result in a prominent quasi dominance, but I actually liked it. My beloved Cocchi di Torino barely poked through though. Made it again, but at 1/3 the volume, and I cut the Herbsaint to 1.25 ml, and it was lost. Maybe 3.75 ml (ugh) is the ideal measure?

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