Monte Carlo
* 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.
Vieux Carré
Waldorf
Toronto
Red Hook
Edith Bunker
Comments 3 Comments So Far
I’ve been subbing Benedictine in my rye Manhattans occasionally for the last couple years, and it turns out I’ve been drinking Monte Carlos instead, who knew? The bourbon version sometimes parades under the name “Derby.” (There are so many drinks called “Derby” that you could call almost anything a Derby and get away with it, I think.) Thanks for the post—now I know what’s on my cocktail list for tonight.
[…] to be a blend of Benedictine and Brandy to make the liquor less sweet. I would recommend a Monte-Carlo Cocktail, which is similar to a classic Manhattan, but with this fine liquor in place of the […]
Three of my favorite things. Manhattans, Monte Carlos and drinks called “Derby”. The Monte Carlo Cocktail Recipe is excellent, nice change up.