Thirsty Monk
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Thirsty Monk
Serve in a Coupe glass
| 1 1⁄2 oz | Bourbon whiskey |
| 1⁄2 oz | Bigallet Genepi Grand Tetras |
| 1⁄2 oz | Bénédictine D.O.M. liqueur |
| 1⁄2 oz | Lemon juice (freshly squeezed) |
| 1⁄4 oz | Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer or Aquafaba or Vegan egg white alternative |
| 3 dash | Peychaud's or other Creole-style bitters |
| 3 drop | Saline solution 4:1 (20g sea salt to 80g water) |
How to make:
- Select and pre-chill a Coupe glass.
- Prepare garnish of lemon zest twist.
- SHAKE all ingredients with ice.
- STRAIN into chilled glass.
- EXPRESS lemon zest twist over the cocktail and use as garnish.
Allergens:
Recipe contains the following allergens:
- Egg white (pasteurised) - Eggs
Strength & taste guide:
No alcohol
Medium
Boozy
Sweet
Medium
Dry/sour
Review:
A herbal bourbon-laced sour that's made special by dashes of creole bitters.
History:
Created by Andrew King at FIG restaurant in Charleston, USA.
Nutrition:
One serving of Thirsty Monk contains 204 calories
Alcohol content:
- 1.7 standard drinks
- 24.32% alc./vol. (24.32° proof)
- 24 grams of pure alcohol
Difford’s Guide remains free-to-use thanks to the support of the brands in green above. Values stated for alcohol and calorie content, and number of drinks an ingredient makes should be considered approximate.
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