Monte Carlo
The Washington Post, March 18, 2009
- Course: Beverage
Summary:
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.
1 serving
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.
Recipe Source:
From Spirits columnist Jason Wilson.
Tested by Michael Taylor for The Washington Post.
E-mail the Food Section with recipe questions.
E-mail the Food Section with recipe questions.
(Julia Ewan - The Washington Post)
© The Washington Post Company
