Master The Classics: Monte Carlo

Описание: The Monte Carlo was first published in 1948 by David A. Embury in his landmark book "The Fine Art Of Mixing Drinks". This cocktail is sometimes classified as a Manhattan variation with the benedictine standing in for Sweet Vermouth, but if you look at the build specs, you'll notice that the build and presentation is that of an Old Fashioned variation or if you want to get super technical, a variation on an improved whiskey cocktail with Benedictine standing in for Maraschino (or orange curacao). I read somewhere that the Monte Carlo is a drink which hinges on nuance rather than complexity, and while this may seem like an over simplification, at first, I think it rings rather true for this cocktail. Point is, it is worth the consideration, so here I present it to you!

Many of you have been asking me about the books I use for reference, so i took the initiative to provide a link so you can obtain a copy of your own. If you'd like to obtain a copy of David A. Embury's book you can do so here:
https://amzn.to/2CNNAqL

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Here’s Links to the gear I use in this episode:

Graduated Jigger: https://amzn.to/2Op81j6
OXO Y Peeler: https://amzn.to/2RY7xQ7
Barfly Stirring Spoon: https://amzn.to/2Oy65VX
Japanese Bitters Dasher: https://amzn.to/2OtPzGn
Angostura Bitters: https://amzn.to/2J5tqcf

Here's The Specs:

3-4 dashes Angostura Bitters
2oz (60ml) Rye Whiskey
.5oz (15ml) Benedictine
Lemon Twist