Monte Carlo from Cocktails Illustrated: 400+ Recipes for the Home Bartender, from Spirit Forward to Zero Proof (page 186) by America's Test Kitchen

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Notes about this recipe

  • EatinSnax on February 17, 2026

    I’ve made different versions of this before that are served over ice, but I think I prefer it served up like this recipe. Also thought peychauds was very nice here instead of ango. My only note is that I reduce the Benedictine to 1/2oz, because 3/4oz makes the drink a little too sweet for me, but that’s personal preference.

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