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The Washington Post

Monte Carlo

Monte Carlo 1.000

Julia Ewan - The Washington Post

Mar 18, 2009

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.


Servings: 1
Ingredients
  • Ice
  • 2 ounces rye whiskey, preferably 100-plus-proof
  • 3/4 ounce Benedictine
  • 2 dashes Peychaud's bitters
  • Maraschino or brandied cherry, for garnish

Directions

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 the cherry.

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Recipe Source

From Spirits columnist Jason Wilson.

Tested by Michael Taylor.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per serving: 180


% Daily Values*

Total Fat: 0g 0%

Saturated Fat: 0g 0%

Cholesterol: 0mg 0%

Sodium: 1mg 0%

Total Carbohydrates: 6g 2%

Dietary Fiber: 0g 0%

Sugar: 6g

Protein: 0g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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