Monte Carlo

2 oz Rye (preferably 100-plus-proof)
3⁄4 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.

Cocktail summary
Created by
Jason Wilson
Is of
unknown authenticity
Reference

http://projects.washingtonpost.com/recipes/2009/03/18/monte-carlo/

Curator
Not yet rated
Average
4 stars
(30 ratings)
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From other users
  • Stir, don't shake. Might decrease benedictine to 1/2.
  • DOM adds a but of a sweet honey. Made with Woodford Reserve. Smoother than Rittenhouse. Very nice drink. Used home made Fig bitters.
  • Made it stirred instead of shaken, using barrel-proof Canadian rye. The rye balanced out the sweetness of the benedictine well.
  • Muito doce com Wild Turkey 101
  • a delicious cobination of vanilla vodka, chambord, and pinapple juice, shaken to perfection
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Comments

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.