From the bartender’s corner – Monte Carlo
A Monte Carlo is basically a variation of a Manhattan and dates back to 1948. It uses Rye Whisky (I used Templeton) and bitters (I used Angostura). And instead of vermouth, it uses Benedictine. Being a brandy based liqueur with something like 56 herbs and spices (that includes saffron), it brings a very different flavor and finish to the sips.