Spanish Monk
Ingredients
- 1 1⁄2 oz Tanqueray London Dry Gin
- 1⁄2 oz Green Chartreuse
- 3⁄4 oz Lemon juice
- 1⁄3 oz Sugar syrup 'rich'
- 1⁄2 oz Egg white (pasteurised) or 3 dashes Fee Brothers Fee Foam cocktail foamer
- 3 drop Saline solution (20g sea salt to 80g water) or merest pinch of s
Method
Glass:
Photographed in a Retro Coupe
Prepare:
- Select and pre-chill a COUPE GLASS.
- Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.
Method:
- SHAKE all ingredients with ice and strain back into shaker.
- DRY SHAKE (without ice) to emulsify.
- FINE STRAIN into chilled glass.
Garnish:
- EXPRESS lemon zest twist over the cocktail and discard.
- Garnish with skewered maraschino cherry.
Nutrition:
One serving of Spanish Monk contains 195 calories
Allergens:
Recipe contains the following allergens:
History:
Adapted from a recipe published in Charles H. Baker Jr.'s 1951 The South American Gentleman's Companion: Being an Exotic Drinking Book or, Up & Down the Andes with Jigger, Beaker & Flask.
Review:
Herbal, tart and gin-laced, smoothed and mellowed by foaming egg white.
