1919

34 oz Rum, Old Monk
34 oz Rye, Rittenhouse 100
12 oz Bénédictine
1 oz Sweet vermouth, Carpano Punt e Mes
2 ds Bitters, Fee Brothers Whiskey Barrel Aged (Or Bittermen's Xocolati Mole Bitters)
Instructions
Stir over ice, strain, garnish w/ orange oil. Variation suggestion: substitute one dash Bittermen's Xocolati Mole Bitters.
Notes
Slightly bitter, slightly sweet, somewhat like a Manhattan
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1 Comment

Recipes specifically calling

Recipes specifically calling for Old Monk are so few and far between, I had to give this one a spin. The full ounce of Punt e Mes beats back most of the rye nuances and even most of the endearing harshness of the Old Monk. Certainly the Bénédictine comes through loud and clear. Successive sips do reveal more of the base spirits' character, but they definitely play a backseat to the Punt e Mes and Bénédictine.

I might need to revisit this one with good old Noily Prat to try to strike a rum/rye/vermouth balance that is more to my liking, but this is one that is worth further reflection and experimentation.