* 2 1/4 ounces rye whiskey
* 1/2 ounce Benedictine
* 2 dashes Angostura bitters
Combine ingredients in an ice-filled mixing glass and stir until cold. Strain into a chilled cocktail glass. Optionally garnish with a piece of lemon zest.
My favorite cocktail for just about any occasion is the Manhattan, but even at times when I feel like sticking to the basics, I sometimes like to mix it up a bit. Maybe add a little Averna or other amari in place of some or all of your vermouth or splash in a little maraschino with your rye to make a Red Hook… the possibilities are endless.
The Monte Carlo is just one of the noteworthy Manhattan variants out there. Made with a rye base, which your regular Manhattan may or may not be, it then veers from the original recipe by using Benedictine in place of the vermouth. Be careful here though — Benedictine is much sweeter so you definitely want to adjust the proportions to taste. I found the formula here to work well, but it will also depend on the rye you’re using. Benedictine also works very well with bourbon, so don’t worry if you don’t have any rye on hand.