Slightly sweet and seductively complex, a Monte Carlo is the perfect sipper for cool and mysterious nights.
It had to have been around three in the morning, but the palatial and overdecorated casino I found myself in was crowded and full of energy. Unfortunately, all eyes were on me. Rather, the game I was playing. When one thinks of Monte Carlo, images of late nights, dinner jackets, and high-stakes gambling all come to mind. And here I was, the center of it all.
Across the card table sat my opponent. Tall, severe, and intimidating, this gargoyle of a man tapped his fingers impatiently, staring at me with his one good peeper while the other hid behind a diamond-encrusted eyepatch. His brows arched menacingly, and at no time throughout our game did he look happy. The only change in his expression was the anger lines growing ever deeper on his already-weathered face.
I tried to play it cool, but the sweat was pouring like mini-waterfalls down every part of my body. I looked at the 20 or so cards in my hand, then back at the growling eyeball across from me. Why did he only have two cards in front of him, I wondered.
I called the waiter over and said, “I’ll have one of where I’m at.” They looked at me, confused. So I clarified, “I want a Monte Carlo cocktail.” My dry throat could use a tipple, and my spirit could stand a little help from the intense combo of rye whisky and Bénédictine liqueur. The waiter nodded and scooted away as I turned back to my hand. There was nothing for it; it was now or never.
I looked at my nemesis and dramatically declared, “Go fish.”
Without warning, the card table flew into the air and landed with a loud, calamitous crash. Chips and cards went everywhere. The one-eyed man stood, enraged. With a boiling red face, he screamed, “WE’RE PLAYING BACCARAT!!”
As he descended on me with his fists curled into fleshy wrecking balls, the waiter arrived with my drink. My attacker stopped in his tracks. He pointed at my cocktail. “What’s this?”
“It’s a Monte Carlo. If you like Manhattans or an Old Fashioned, you might—” He quickly shut me up with a wave of his excessively large hand and scooped up my drink and sipped. Suddenly, the clouds of vexation parted from his eye and it seemed to now be filled with delight. Every muscle relaxed as he nodded and smiled down at me. Raising the glass to toast me, he politely asked, “Same time tomorrow?”
What is Bénédictine?
Despite its recipe first appearing in David Embury’s 1948 book The Fine Art of Mixing Drinks, the Monte Carlo’s origins are largely unknown. The history of Bénédictine, on the other hand, used in place of the sweet vermouth in this Manhattan variant, is quite well known. Invented in the 19th century by a French wine merchant named Alexandre Le Grand, the herbal liqueur’s recipe has been a closely guarded secret. It contains 27 herbs and spices, only 21 of which are known to the public, including aloe, hyssop, saffron, lemon balm, and arnica.
What is the best whiskey to use in a Monte Carlo?
Sure, you can use any whiskey you like, or even bourbon for a heavier flavor, but we recommend rye, as there’s something special about the way rye and Bénédictine come together that’s very pleasurable and interesting. A good straight rye (i.e., it hasn’t been blended with other spirits) is a great complement to the liqueur. Try one and you’ll be convinced.
Ingredients
- 2 ounces rye whisky
- 1/2 ounce Bénédictine liqueur
- 1 dash Angostura bitters
Instructions
- Combine the rye whisky, Bénédictine liqueur, and Angostura bitters in a mixing glass filled with ice.
- Stir the mixture for approximately 30 seconds until the cocktail is well chilled.
- Strain the chilled cocktail into a rocks glass over a large ice cube.
Nutrition
What type of glassware and garnish are used?
A rocks glass with a large cocktail cube is all you need to enjoy your Monte Carlo.
Did you really play Go Fish in a Monte Carlo casino?
Let me put it to you this way… No.
Similar drinks to the Monte Carlo
The Monte Carlo is considered an offshoot of the classic Manhattan cocktail—and it isn’t the only one. Check out some of the others below and give them a try the next time you’re having Happy Hour at home. Then come back to Twist & Toast and browse some more of our recipes.
- Manhattan – Every home bar needs this classic Big Apple-inspired recipe on its menu.
- Rob Roy – Use Scotch instead of the usual rye whiskey to create this bold variation.
- Port Manhattan – Swap the sweet vermouth for port, and you’ve got yourself a Port Manhattan.
- Bourbon Manhattan – For a smokier taste, this is the one you’ll want to try.
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