Monte Carlo Rye Whiskey Cocktail

Why You’ll Love This Recipe

• Rye whiskey brings warming spice, pepper, and oak without making the cocktail overly sweet.
• Bénédictine adds layers of honeyed herbs, citrus, and baking spice.
• Stirring creates a silky, crystal-clear drink with just the right amount of dilution.
• It requires only three liquid ingredients and takes about 5 minutes to prepare.

Grocery List

• Produce: 1 fresh lemon
• Dairy: None required
• Pantry: Rye whiskey, Bénédictine herbal liqueur, Angostura aromatic bitters, and ice

Full Ingredients

For the Cocktail

• 2 ounces (60 milliliters) rye whiskey, preferably 90 to 100 proof
• 1/2 ounce (15 milliliters) Bénédictine herbal liqueur
• 2 dashes Angostura aromatic bitters, about 1/8 teaspoon (0.6 milliliter)
• 1 cup standard ice cubes, about 5 ounces (140 grams), for stirring

For Serving and Garnish

• 1 large 2-inch ice cube, frozen solid at 0°F (-18°C)
• 1 strip fresh lemon peel, approximately 3 inches long by 1 inch wide

Step-by-Step Instructions

Step 1: Chill the serving glass

Place a clean 8- to 10-ounce rocks glass in a 0°F (-18°C) freezer for 5 minutes. A properly chilled glass keeps the cocktail cold while limiting excess melting. Leave it in the freezer while you measure and stir the drink.

Step 2: Prepare the lemon garnish

Use a vegetable peeler or sharp paring knife to remove a 3-by-1-inch strip of peel from a fresh lemon. Try to capture the yellow outer zest with as little bitter white pith as possible. Set the peel aside with the yellow side facing down so it stays easy to pick up.

Step 3: Measure the cocktail

Pour 2 ounces (60 milliliters) of rye whiskey, 1/2 ounce (15 milliliters) of Bénédictine, and 2 dashes of Angostura bitters into a sturdy mixing glass. Measure carefully: the small portion of herbal liqueur is enough to soften the rye and add honeyed complexity without overpowering it.

Step 4: Add ice and stir

Add 1 cup of standard ice cubes to the mixing glass. Stir smoothly with a bar spoon for 25 to 30 seconds, keeping the back of the spoon against the inside of the glass. The cocktail is ready when the mixing glass feels very cold and the drink has reached approximately 38°F to 42°F (3°C to 6°C).

Step 5: Strain over fresh ice

Remove the chilled rocks glass from the freezer and place one large 2-inch ice cube in the center. Fit a julep or Hawthorne strainer over the mixing glass, then slowly strain the cocktail over the fresh cube. Using fresh serving ice prevents small chips from the mixing glass from causing rapid dilution.

Step 6: Express the lemon peel

Hold the lemon peel about 2 inches above the cocktail with the yellow side facing the drink. Pinch and bend the peel to release its aromatic oils across the surface. Rub the yellow side gently around the rim, then twist the peel and rest it on the ice or along the inside edge of the glass. Serve immediately.

Pro Tips

• Choose a bold rye: A 90- to 100-proof rye keeps its peppery spice and oak character after chilling and dilution.
• Stir rather than shake: Stirring preserves the cocktail’s clear appearance and gives it a smooth, velvety texture.
• Use dense ice: Clear, solid ice melts more slowly than hollow or cracked cubes, keeping the drink balanced for longer.
• Do not overpour the liqueur: Bénédictine is rich and sweet, so the measured 1/2 ounce is important for balance.
• Use a fresh lemon: A firm, unwaxed lemon provides more fragrant oil than a dry or pre-cut peel.

Variations

• Softer Monte Carlo: Replace the rye with 2 ounces (60 milliliters) of bourbon for a rounder drink with more vanilla and caramel notes.
• Drier Monte Carlo: Reduce the Bénédictine to 1/4 ounce (7.5 milliliters) while keeping the rye and bitters unchanged.
• Served Up: Strain the stirred cocktail into a chilled 5-ounce Nick and Nora or coupe glass without serving ice, then garnish with the lemon peel.

Storage & Make-Ahead

This cocktail has the best texture when stirred and served immediately. To prepare a batch for 8 cocktails, combine 16 ounces (480 milliliters) rye whiskey, 4 ounces (120 milliliters) Bénédictine, and 1 teaspoon (5 milliliters) Angostura bitters in a sealed glass bottle. Refrigerate at 40°F (4°C) or colder for up to 1 month. For each serving, measure 2 1/2 ounces (75 milliliters) of the batch into a mixing glass, stir with 1 cup of ice for 25 to 30 seconds, and strain over one large ice cube. Cut the lemon peels on the day of serving and refrigerate them in an airtight container lined with a barely damp paper towel for up to 8 hours.

Nutrition (per serving)

Calories: 190 kcal | Carbs: 5g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Fiber: 0g | Sugar: 5g | Sodium: 0mg | Cholesterol: 0mg