Monte Carlo

Written By Daniel Zajic

MONTE CARLO

  • 2 oz. / 60 ml. rye whiskey

  • ½ oz. / 15 ml. Bénédictine

  • 1 dash Angostura bitters

  • lemon peel oil

METHOD
add all ingredients to mixing glass / stir with ice until chilled / strain into rocks glass over a BFC / express lemon peel over surface / garnish

ABOUT
Here’s another must try old fashioned riff. The Monte Carlo first appeared in 1948 in, “The Fine Art of Mixing Drinks,” by David Embury. Bénédictine adds some nice spices and citrus notes. It originally called for twice the amount of Bénédictine, but like with many cocktails, they (rightfully) evolve. Just make sure you use 100 proof rye here. Cheers y’all!

Daniel Zajic
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