The Monte Carlo Is an Herbal, Honey-Rich Old Fashioned Variation

The Monte Carlo cocktail combines rye whiskey with French herbal liqueur Bénédictine, and a dash of Angostura bitters. 

Though the origins of the Monte Carlo are unknown, the recipe first appeared in David Embury’s 1948 edition of The Fine Art of Mixing Drinks and is often thought of as a riff on a Manhattan with Bénédictine taking the place of sweet vermouth. 

Because the drink is most often served in a rocks glass over ice, the drink more closely resembles a slightly sweeter and herbaceous Old Fashioned.

What makes the Monte Carlo work?

In The Fine Art of Mixing Drinks, the Monte Carlo recipe calls for a higher ratio of liqueur: “1 part Bénédictine, 2 parts Rye, 1 or 2 dashes Angostura to each drink.” writes Embury, “This drink is a bit on the sweet side. It can be improved by adding 2 parts lemon juice and increasing the rye from 2 parts to about 4 or 5.” 

Though adding citrus would yield a very different drink, the recipe featured here, an adaptation from Whiskey: A Spirited Story with 75 Classic and Original Cocktails by Michael Dietsch, the Bénédictine has been reduced for balance. The updated ratio lets the rye whiskey base come through more clearly, and pulls back on the overall sweetness. A higher-proof whiskey will also help to balance the drink. 

Bénédictine, an herbal liqueur produced in France since the 19th century, is flavored with twenty-seven different botanicals. The aromatic liqueur lends a honey-rich texture with notes of ginger, saffron, citrus, and baking spices.

The dash of Angostura bitters helps to enhance the cardamom, clove and peppery rye spices in the cocktail.