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Spanish Monk

After dinner/digestif · Aperitivo/aperitif · Classic/vintage

4.2 65 ratings

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Ingredients

1 1/2 oz Gin
1/2 oz Chartreuse Green
3/4 oz Lemon juice
1/3 oz Sugar syrup 'rich' (2:1)
1/2 oz Egg white (pasteurised)
3 drop Saline solution 4:1

How to make

Serve in a coupe glass

Prepare

  1. 1 Select and pre-chill a COUPE GLASS.
  2. 2 Prepare garnish of lemon zest twist and skewered Luxardo Maraschino Cherry.

Method

  1. 3 SHAKE all ingredients with ice and strain back into shaker.
  2. 4 DRY SHAKE (without ice) to emulsify.
  3. 5 FINE STRAIN into chilled glass.

Garnish

  1. 6 EXPRESS lemon zest twist over the cocktail and discard.
  2. 7 Garnish with skewered maraschino cherry.

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Flavour profile

18.3% alc./vol. · 1.5 standard drinks · 195 calories

History

Herbal, tart and gin-laced, mellowed by foamy egg white.

Charles H. Baker Jr. included this recipe in his 1951 book, The South American Gentleman's Companion: Being an Exotic Drinking Book or, Up & Down the Andes with Jigger, Beaker & Flask. The SPANISH MONK COCKTAIL, also known as COCTEL MONJE ESPAGÑOL, originates from the bar-book of Don Eduardo Lopéz in Guayaquil, Ecuador. Don Eduardo is referenced elsewhere. The "Monk" in the title, it is understood, comes from the monk-made liqueur, Chartreuse, a favored spirit. Green Chartreuse is recommended for its color and 100-proof strength. The recipe calls for: 1½ oz best dry gin, ½ pony Green Chartreuse, ½ tsp lemon juice, and 2 tsp fresh Egg white. It should be shaken vigorously with ice and strained into a stemmed cocktail glass, garnished with 1 green maraschino cherry.

Created by Don Eduardo Lopéz