The Monte Carlo is a drink that hides in plain sight. On paper, it feels like an obvious extension of the Old Fashioned: whiskey, bitters, and Bénédictine for sweetness; and that single addition changes the drink completely. It introduces spice, honeyed depth, and an herbal warmth that lingers long after the last sip. It’s the difference between familiar comfort and something quietly transformative. And yet, the Monte Carlo never joined the pantheon of well-known whiskey classics.
Under-ordered, but beloved by bartenders, the Monte Carlo is a reward only for those who know how to order or make it. Joining us to talk about the historic cocktail is Alex Howard, the Nashville-based co-founder and beverage director of Martha My Dear and The Ariston. Tune in for more.
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Alex Howard’s Monte Carlo Recipe
Ingredients
- 2-3 dashes Angostura bitters
- ½ ounce Bénédictine
- 2 ounces Old Forester rye
- Garnish: lemon twist
Directions
- Start with a big rock of ice in an Old Fashioned glass.
- Add bitters, Bénédictine, and rye.
- Stir a few times to chill.
- Garnish with lemon twist (optional discard).
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