Sunday, January 5, 2014

Oaxacan Monk

Oaxacan Monk
glass - chilled cocktail glass
method - dry shake; shake & fine-strain
garnish - orange peel

1.25 oz. Cimmaron Tequila Blanco
.25 oz. Don Amado Anejo Mezcal
.5 oz. Aperol
.5 oz. Yellow Chartreuse
.5 oz. Fresh Lime Juice
.5 oz. Fresh Orange Juice
.25 oz. chili-citrus syrup
.5 oz. Egg White
Dry shake for 30 seconds
Add ice
Shake again for 10 seconds, fine-strain into a cocktail glass coated with oil from a large grapefruit peel.  Discard the GF peel.  Garnish with an orange peel.

What a wonderful, delightful cocktail. Lots of ingredients, so I recommend batching the alcoholic ingredients in advance so you're not reaching for so many bottles when making these.*  Everything works quite well together, resulting in a balanced, delicious cocktail. The blanco tequila sets the stage; the dash of mezcal adds a subtle smokey quality that stands up strong to the delicate herbaceous qualities of the seductively sweet Yellow Chartreuse, and the semi-bitter notes of Aperol. The lime/orange juice combo gives it some nice (and needed) acidity, while the grapefruit and orange peel oils round everything out in perfect harmony. And the egg white? It lends texture. A beautiful, airy quality, as only egg white in a cocktail can do. The Oaxacan Monk is my new favorite.

Sip, savor, repeat.  Cheers!

* a note on batching in a bar/restaurant setting:  when I had this cocktail on a menu, we batched all of the alcoholic ingredients (tequila, mezcal, aperol, chartreuse) ahead of time, enough to make 50 cocktails.  This was done in a large plastic bin, whisked together to blend all of the ingredients, and then poured into 750ml bottles.  We also had small squeeze bottles in the well containing equal parts lime and orange juice.  So when the bartender got a call for this cocktail, he reached for the bottle containing the OJ/Lime blend, measuring out 1 oz.  He then added the syrup and egg white from their respective bottles in the well, ending with a 2.5 ounce pour from the bottle containing the batched alcoholic ingredients.  We turned this into a cocktail where the bartender only had to pick up 4 bottles instead of 8.  Not bad!

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