Garnish:
Angostura Bitters dash in a single line across top egg white foam to form a brown line representing the rope that ties a monk's robe.
How to make:
SHAKE all ingredients with ice and strain back into shaker. DRY SHAKE (without ice) and fine strain into chilled glass.
| 2/3 fl oz | Benedictine D.O.M. |
| 2/3 fl oz | Aperol or other Italian red aperitivo |
| 5/12 fl oz | Suze gentian liqueur |
| 1/2 fl oz | Lillet Blanc |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 5/6 fl oz | Pasteurised egg white |
| 1 dash | Angostura or other aromatic bitters |
Difford's Guide remains free-to-use thanks to the support of the brands in red above.
Our comment:
An aromatic bittersweet sour with heavy herbal influences.
History:
Created by Sam Finch at the The Milk Thistle, Bristol, England. Sam says, “The Blushing Monk came from a moment of back bar chaos, with the main intention being to combine Bénédictine with Aperol following the blueprint of a classic sour. Suze became the machinery of balance in the drink, the heavy vegetal notes of the gentian offsetting the sweetness already in the mix whilst reinforcing the light bitterness of the Aperol. Lillet Blanc lifts and brightens whilst the lime brings bold zestiness to the party.
The name simply references the drink's lustily 'blushing' hue and spins on the heritage of the Benedictine Liqueur; a fresh, flirty and suggestively lively flavour experience."
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