The Monte Carlo cocktail is making a classy comeback to the cocktail scene. It's a simple yet sophisticated drink that blends two iconic beverages: rye whiskey and the French herbal liqueur, Bénédictine, accentuated with just a touch of Angostura bitters.

The Monte Carlo's lineage is somewhat lost to history, but the mixture first popped up in David Embury’s 1948 publication, 'The Fine Art of Mixing Drinks.' Many believe it is essentially a Manhattan, but with Bénédictine standing in for the sweet vermouth, giving it a unique spin.

The structure of the Monte Carlo, served on ice in a rocks glass, pushes it into the territory of an Old Fashioned, but with a unique twist. The Bénédictine imparts an herbaceous quality which elevates it above the traditional Old Fashioned's flavor profile, steering it more towards sweet and bold.

The original recipe in 'The Fine Art of Mixing Drinks' was heavy on the liqueur, calling for a proportion of '1 part Bénédictine, 2 parts Rye, and 1 or 2 dashes of Angostura to each drink,' as Embury noted. He conceded that it was a tad sweet and suggested adding 2 parts lemon juice and boosting the rye quantity to 4 or 5 parts.

However, the Monte Carlo version featured in this piece, adapted from 'Whiskey: A Spirited Story with 75 Classic and Original Cocktails' by Michael Dietsch, has reduced the Bénédictine's influence. This alteration makes way for the robust rye whiskey to shine through while toning down the sweetness. A stronger, high-proof whiskey addition can balance the drink even better.

Originating from 19th-century France, Bénédictine is a herbal liqueur loaded with the flavors of twenty-seven different botanicals. Its inclusion in the Monte Carlo creates a symphony of honey-rich textures, intermingled with hints of ginger, saffron, citrus, and baking spices.

The Angostura bitters' role is to highlight the cocktail's spices enhanced by cardamom, clove, and the peppery rye.

Here's the modified recipe: add 2 ounces of rye whiskey, ½ ounce of Bénédictine liqueur, and 1 dash of Angostura bitters into a mixing glass with ice. Stir for approximately 30 seconds until the mixture is nicely chilled. Strain into a chilled rocks glass with one large ice cube. Cheers to the return of a classic!