Monte Carlo

2 oz Rye (preferably 100-plus-proof)
34 oz Bénédictine
2 ds Peychaud's Bitters
Instructions
Fill a cocktail shaker halfway full with ice. Add the rye whiskey, Benedictine and bitters. Shake well for at least 30 seconds, then strain into a cocktail (martini) glass. Garnish with a cherry.
Notes
This is a variation on the Manhattan, with Benedictine standing in for vermouth and Peychaud's bitters for Angostura bitters. Rye whiskey is significantly different from bourbon; it's spicier and funkier, and it mingles well with different liqueurs and bitters. Be sure to use a higher-proof rye, such as Rittenhouse Rye (100 proof) or Wild Turkey 101.
From other users
  • a delicious cobination of vanilla vodka, chambord, and pinapple juice, shaken to perfection
  • Muito doce com Wild Turkey 101 — ☆☆
  • Made it stirred instead of shaken, using barrel-proof Canadian rye. The rye balanced out the sweetness of the benedictine well. — ☆☆☆
  • DOM adds a but of a sweet honey. Made with Woodford Reserve. Smoother than Rittenhouse. Very nice drink. Used home made Fig bitters. — ☆☆☆☆
  • Stir, don't shake. Might decrease benedictine to 1/2. — ☆☆☆☆
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1 Comment

One of my favorites.  Note

One of my favorites.  Note that this cocktail seems to have originated in David Embury’s The Fine Art of Mixing Drinks (1948), though he calls for a bit less rye and for Ango instead of Peychaud's. The "created by" on this page refers to the columnist for this particular incarnation.