Monte Cassino

Recipe from Damon Dyer

Adapted by Jonathan Miles

Monte Cassino
Yana Paskova for The New York Times
Rating
5(32)
Comments
Read comments

Featured in: 500-Year-Old Liqueur Hits the Cocktail Circuit

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:1 serving
  • ¾ounce Bénédictine
  • ¾ounce yellow Chartreuse
  • ¾ounce freshly-squeezed lemon juice
  • ¾ounce Rittenhouse 100-proof rye whiskey
Ingredient Substitution Guide
Nutritional analysis per serving (1 servings)

188 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 0 grams dietary fiber; 14 grams sugars; 0 grams protein; 4 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Mix the ingredients in a cocktail shaker with ice, then strain into a chilled cocktail glass and garnish with a lemon twist.

Ratings

5 out of 5
32 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

There aren’t any comments yet. Be the first to leave one.
Saul

made it for Thanksgiving tonight for after dinner drinks and it was delish

Private comments are only visible to you.

Credits

Adapted from Damon Dyer

Recipe Tags

Advertisement

or to save this recipe.