Monte Carlo
A streamlined Old Fashioned with Benedictine replacing the sugar — rye whiskey and the herbal French liqueur create a refined, spirit-forward nightcap. — Crafted by Blinner with Love
Ingredients
- 2 oz Rye whiskey
- 0.5 oz Benedictine
- 2 dashes Angostura bitters
- lemon twist (garnish) garnish
Pairs With
Pair with a charcuterie board featuring aged cheddar and prosciutto, or rich pâté on crusty bread—the herbal Benedictine complements both savory cured meats and creamy spreads.
Instructions
Add rye, Benedictine, and bitters to a mixing glass with ice
Stir for 25-30 seconds until well chilled
Strain into a rocks glass over a large ice cube
Express a lemon twist over the drink and drop it in
Tips
From David Embury's 1948 "The Fine Art of Mixing Drinks" Benedictine brings 27 herbs and spices — it's doing a lot of heavy lifting here Try a 50/50 split of Angostura and Peychaud's bitters for extra complexity