Launch Library
Monte Carlo
A Manhattan with Bénédictine in the vermouth's seat — rye, herbal honeyed liqueur, and bitters. Rich, aromatic, and dead simple to build.
Servings
Served inCoupe
MethodStirred
Ingredients
- Rye Whiskey2 ounces
- Bénédictine½ ounce
- Angostura Bitters2 dashes
- Lemon Twist1 each
Directions
Stir rye, Bénédictine, and Angostura bitters with ice until cold. Strain into a chilled coupe. Garnish with a lemon twist.
Notes
Appears in the 1948 'Fine Art of Mixing Drinks' by David Embury. The Bénédictine does the sweetening and the perfuming at once.