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 | Bénédictine D.O.M. |
| 2/3 fl oz | Bittersweet orange-red aperitivo |
| 5/12 fl oz | Gentian liqueur (e.g. Suze, Salers etc) |
| 1/2 fl oz | Lillet Blanc (or other aromatized wine) |
| 1/2 fl oz | Lime juice (freshly squeezed) |
| 5/6 fl oz | Pasteurised egg white (or aquafaba) |
| 1 dash | Angostura Aromatic Bitters |
Read about cocktail measures and measuring.
Review:
An aromatic bittersweet sour with heavy herbal influences.
History:
Adapted from a recipe created by Sam Finch at 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."
Nutrition:
One serving of Blushing Monk contains 168 calories.
Alcohol content:
- 0.9 standard drinks
- 11.57% alc./vol. (23.14° proof)
- 12.5 grams of pure alcohol
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