To change it up a bit this week, let’s try an “inverted” post for our Drink of the Week. We’ll give you the recipe and a photo. Then, it’s your turn. You make the cocktail and tell us what you think in the comments! How about it?
We will say just a few things to get the conversation started. First, the Monte Carlo is a classic cocktail in the truest sense: spirits, sugar, water and bitters. In this case, a little license is given in that water/sugar takes the form of DOM Benedictine which will definitely add some interest to the whiskey. Think of a Manhattan, only instead of sweet vermouth, you have Benedictine. Now, go forth and try one, then let us know what you think in the comments below:
2 oz rye whiskey
.5 oz Benedictine
2 dashes Angostura Bitters
Stir with ice. Strain into a chilled cocktail glass.
Made this yesterday. Definitely a keeper and a perfect example of the wondrous variations in flavor that can be had by making such minor tweaks. It brought to mind a very similar cocktail I’m quite fond called Purgatory (Rye, Benedictine, Green Chartreuse, lemon twist).
Hugh, going to have to try the Purgatory. Another chance
to use Chartreuse is ok by me!