Rye, stirred
Monte Carlo
Barline 1Q,h,1,R
The code is the shorthand off my printed menu; the Key tab decodes every letter.
- 1 3/4 oz Rye
- 1/2 oz Bénédictine
- 1 dash Angostura bitters
Stir with ice until cold, then strain.
Rocks, iced.
Taste
An ounce and three-quarters of rye against a half ounce of Benedictine. Honey, baking spice, and herbs ride on the whiskey, and one dash of Angostura is bark at the end. Rocks with ice. It sits.
History
The Monte Carlo first prints in David Embury's 1948 The Fine Art of Mixing Drinks: one part Benedictine, two parts rye, one or two dashes of Angostura, shaken with cracked ice. Embury, a New York tax lawyer, called it a bit on the sweet side and suggested lemon juice and more rye. No bartender or bar is named. The drink is a Manhattan with Benedictine in place of vermouth, served here over ice. This menu pours an ounce and three-quarters of rye, a half ounce of Benedictine, and one dash of Angostura.
Same shape, other bottles
The Fancy family, with the bottle that changed.
- Tipsy Coachmanvodka for rye
- Alaskagin and Chartreuse for rye and Bénédictine
- Casinogin and maraschino liqueur for rye and Bénédictine
- El Caminowith mezcal
- Fancy Freebourbon and maraschino liqueur for rye and Bénédictine
- Fancy Cocktailbourbon and orange liqueur for rye and Bénédictine
This is one drink on my home bar's menu. Tick the bottles you own and the menu lists which of all 185 drinks they pour.