Monte Carlo
Rye and herbs, elegantly.
A sipping drink built on rye whiskey, softened by Bénédictine and finished with a touch of Angostura. Spicy, smooth and aromatic, it is a close relative of the Manhattan.
- After dinner
- Stirred
- Glass
- Rocks glass
- Method
- Stirred
- Strength
- Strong
- Time
- 3 min
- Difficulty
- Easy
- Ice
- Large cube
Ingredients
Measures for 1 serving
-
Rye whiskey
60 ml
-
Bénédictine
15 ml
-
Angostura bitters
1 dash
Garnish
- Lemon twist
Proportions
How to make
- Chill an old fashioned glass.
- Fill a mixing glass with ice.
- Pour the rye whiskey.
- Pour the Bénédictine.
- Add the Angostura bitters.
- Stir until well chilled.
- Place a large ice cube in the glass.
- Strain into the glass.
- Express the lemon twist over the drink and use it as garnish.
The story
Origins
DocumentedOrigin attested by written sources of the time.
The rye-based Monte Carlo has no known inventor. It first appears in print in David A. Embury's celebrated manual The Fine Art of Mixing Drinks, published in 1948, where rye and Bénédictine are joined by one or two dashes of Angostura; Embury shook it with cracked ice, whereas today it is usually stirred. The name evokes the city in the Principality of Monaco, but no source ties the drink to a specific bar. It should not be confused with the Monte Carlo Imperial, a gin, crème de menthe, lemon and champagne drink adapted from a recipe in Harry Craddock's Savoy Cocktail Book (1930). Long overlooked, it has been rediscovered by contemporary mixology.
Sources (4)
- Difford's Guide — Monte Carlo (opens in a new tab) recipe and history
- Wulf Cocktail Den — A loaded European: the Monte Carlo (opens in a new tab) recipe and history
- VinePair Cocktail College — Monte Carlo (opens in a new tab) recipe
- Difford's Guide — Monte Carlo Imperial (opens in a new tab) history
Taste profile
- Strong
- 4 out of 5
- Herbal
- 3 out of 5
- Sweet
- 2 out of 5
- Spicy
- 2 out of 5
