Usually when I post old school cocktails there is a back story on how the drink came to be or how it got its name. In the case, no one knows. At least I could find it. The cocktail just showed up in a cocktail recipe book in the late 1940s.
I was intrigued because this recipe seems to be a riff on a Manhattan and also, sort of, an Old Fashioned. The Bénédictine, a herbal French liqueur, replaces the sweet vermouth in the Manhattan but the drink is served over ice like the Old Fashioned. Those two and a good martini are pretty much my favorite cocktails.
This one took me by surprise how much I liked it. My wife also tried it and loved it. The Benedictine adds the sweetness that you want but also some intriguing other flavor profiles. I used a higher proof rye whiskey which helped balance the sweetness along with the Angostura bitters. If you like a Manhattan and/or Old Fashioned, I highly recommend this cocktail.
Ingredients for a Monte Carlo Cocktail
- 2 oz rye whisky, I used Willett Family Estate 4 year old rye (109 proof)
- 1/2 oz Bénédictine
- 1 dash Angostura bitters
- This can be served with our without a lemon twist for garnish
How to make a Monte Carlo Cocktail
- Add the rye whiskey, Bénédictine and bitters in a mix glass with ice. Stir until very chilled, about 30 seconds.
- Strain the drink into a chilled rocks glass with a large ice cube
- Garnish with a lemon twist if desired.
- Enjoy!
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Other Cocktails with Bénédictine
I originally bought the Bénédictine to make a Creole Cocktail but I’ve found several other very good uses for it including the Monte Carlo:
one foodie 