Master The Classics: Monte Carlo

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 We are proud that our official apron sponsor is Stagger Lee Goods. Alfred Ramos hand stitches each of these amazing quality apron in his Northern California workshop. He Does custom work and has aprons for just about every position in a restaurant and bar so do yourself a favor and check him out: https://www.staggerleegoods.com If you are interested in helping us offset the cost of production you should check out our Patreon page which has a bunch of great perks and goes a long way to helping us bring you quality content. You can find that here:   / theeducatedbarfly   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