3⁄4 oz Rum, Old Monk
3⁄4 oz Rye, Rittenhouse 100
1⁄2 oz Bénédictine
2 ds Bitters, Fee Brothers Whiskey Barrel Aged (Or Bittermen's Xocolati Mole Bitters)
Instructions

Stir over ice, strain, garnish w/ orange oil. Variation suggestion: substitute one dash Bittermen's Xocolati Mole Bitters.

Notes

Slightly bitter, slightly sweet, somewhat like a Manhattan

Cocktail summary
Posted by Dan on 6/06/2010
Created by
Ben, Drink, Boston, MA
Year
2008
Is of
unknown authenticity
Curator
Not yet rated
Average
4 stars
(25 ratings)
YieldsDrink
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From other users
  • Over one large ice cube? Tone down Punte Mes to all equal parts? does well with lemon garnish. Cherry maybe? Barbencourt was used for rhum. — ★★★★
  • On the sweeter side, so I like a little more robust rum substitution.
  • Try with 1/2 rum, 1 oz rye next time. Remember 1 dash mole bitters — ★★★★
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Comments

Recipes specifically calling for Old Monk are so few and far between, I had to give this one a spin. The full ounce of Punt e Mes beats back most of the rye nuances and even most of the endearing harshness of the Old Monk. Certainly the Bénédictine comes through loud and clear. Successive sips do reveal more of the base spirits' character, but they definitely play a backseat to the Punt e Mes and Bénédictine.

I might need to revisit this one with good old Noily Prat to try to strike a rum/rye/vermouth balance that is more to my liking, but this is one that is worth further reflection and experimentation.