Monte Carlo

Difford's Guide
User Rating (23 ratings)

Decoração:

Lemon zest twist

Como fazer:

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

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Comentários:

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.

Variação:

Served straight-up on on-the-rocks.

História:

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:

183 calorias

Alcohol content:

  • 2.2 standard drinks
  • 40.67% alc./vol. (81.34° proof)
  • 30.6 grams of pure alcohol
Difford's Guide tem conteúdo gratuito graças a apoio das marcas em verde. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.

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Buy direct from
the_whisky_exchange store logo
£ -.--

Makes a minimum of ... cocktails
Just £ -.-- per cocktail*

* This list may not include all required ingredients.
Price per cocktail is an estimate based on the cost of making one cocktail with the available ingredients shown above and does not include any postage charges.
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