MONTE CARLO
The Monte Carlo: A Pre-Prohibition Classic
The Monte Carlo cocktail first appeared in print in the early 20th century, showing up in bartending manuals from the pre-Prohibition era.
The drink reflects the American bartending style of that period, when rye whiskey dominated cocktail culture and European liqueurs like Bénédictine were regularly incorporated into whiskey-based drinks, according to Difford's Guide.
The cocktail's name likely references the famous Monte Carlo Casino in Monaco, which represented luxury and sophistication during the Gilded Age. American bartenders frequently named drinks after European destinations and glamorous locations to appeal to wealthy clientele seeking continental elegance.
The Monte Carlo belongs to a family of simple three-ingredient whiskey cocktails that were popular in the late 1800s and early 1900s. Its formula resembles the Old Fashioned but uses Bénédictine instead of sugar, adding herbal complexity from the French liqueur's blend of herbs and spices. The drink appeared in various bartending guides throughout the 20th century, though it never achieved the widespread recognition of cocktails like the Manhattan or Old Fashioned, as noted in Liquor.com's cocktail database.
Today the Monte Carlo remains a favorite among bartenders who appreciate pre-Prohibition whiskey cocktails and the interplay between rye's spice and Bénédictine's honeyed herbal notes.
RECIPE:
2 oz rye whiskey
1/2 oz Bénédictine
2 dashes Angostura bitters
Lemon twist for garnish
Method:
Add rye whiskey, Bénédictine, and bitters to a mixing glass with ice.
Stir until well-chilled, about 30 seconds.
Strain into a chilled coupe or rocks glass over fresh ice.
Express lemon twist over the drink and garnish.