Buzz
I often become so absorbed in gin and amaro that I neglect the bottles of whiskey patiently waiting for me. It's strange, really, considering I once had a strong passion for Manhattans and their variations.
The Manhattan is a versatile drink. You can swap the whiskey (from rye to bourbon or another dark spirit) or adjust the vermouth element. Today, we’re making a Monte Carlo by replacing sweet vermouth with Benedictine, a distinguished herbal liqueur crafted by monks. It’s sweeter than sweet vermouth, so just half an ounce will do. Here's what you need to make it:
2 1/2 ounces rye
1/2 ounce Benedictine
2 dashes Angostura bitters
Place all the ingredients into a stirring glass filled with ice and stir thoroughly until well chilled. It’s important to stir for a good while since there's a significant amount of alcohol, and dilution is essential. Strain the mixture into a chilled coupe glass and garnish with a twist of lemon zest, if available.
