Monte Carlo
Ingredients
- 2 oz WhistlePig 10yo Straight Rye Whisky
- 1⁄2 oz Bénédictine D.O.M. liqueur
- 1 dash Angostura Aromatic Bitters
Method
Glass:
Photographed in an UB Koto Old Fashioned 30cl
Prepare:
- Select and pre-chill an OLD-FASHIONED GLASS.
- Prepare garnish of lemon zest twist.
Method:
- STIR all ingredients with ice.
- STRAIN into ice-filled glass (preferably over a large cube or chunk of block ice).
Garnish:
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Nutrition:
One serving of Monte Carlo contains 182 calories
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".
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, which is best enjoyed as an after-dinner tipple or nightcap.
