Following the suggestions below I skipped the added water and increased the rye 25%. Substituted Liquore Strega for the Chartreuse and did not fine strain. purrfect.
Very good cocktail and great for an aperitif. Loved the balance and the sweet and sour touch. For me it was a bit sweet, so I think I would add a bit more rye. Other than that, a great cocktail.
I used about 1 oz. each liquor and lemon for this cocktail and shook hard (no water) to dilute. This was really lovely-I expected it to taste slightly medicinal but it had a sweet, mild honey-lemon flavour and was very balanced. A new favourite.
Not having Rye, I tried a riff on this with Makers Mark Bourbon and half lemon/half lime juice. Remembering from my Catholic upbringing and a school trip, that the original Benedictine communities were not at Monte Cassino (and also as a nod to my best friend from Perth, WA), I call it a Subiaco
I love this drink and have had several times in the past as per the recipe. (Well not exactly; as suggested by some I increase the rye to 1 oz.) Alas, with the US declaring a trade war against Canada (and others) and not having any Canadian rye on hand, I too was short on rye, as for most of Canada, US sourced liquors have been taken off the shelves. I did however have some Buffalo Trace Bourbon left and I can say this cocktail works very well with Bourbon! Elbows up!