- 1
Add rye whiskey, Bénédictine, and Angostura bitters to a mixing glass.
- 2
Fill the mixing glass with ice and stir for approximately 30 seconds until well chilled and properly diluted.
- 3
Strain into an Old-Fashioned glass over a large ice cube or chunk of block ice.
- 4
Express a lemon zest twist over the surface of the drink to release the oils, then drape or place it on the rim as garnish.
The ratio of Bénédictine is intentionally restrained - at 15ml it adds herbal depth without overwhelming the rye, but bartenders who prefer a sweeter, more liqueur-forward profile can nudge it up to 22ml. Avoid over-stirring, as Bénédictine's sugar content means this drink can turn cloying if over-diluted.
Scan your bottles, learn what you can pour right now.
My Bar Shelf reads your shelf and shows you every cocktail you can make from what you already own, including Monte Carlo.