This one is my invention and I’m damn proud of it. First, the name: I was calling it “Crazy Monk” due to the tequila / Benedictine combo. Then my friend Mauricio pointed out that there is a sort of cartoon character in Mexico named “El Monje Loco”, which is as close to a precise translation as they come. Perfect.
Tequila and Benedictine are magical together, but the ratio matters. Too much B, and you can’t taste the T, and vice-versa. I finally settled on a 2T:1B ratio. The recipe also calls for dry vermouth, but you can back off on that, as I know Will does. Finally, I put just a little more lime juice in tonight and it enhanced the south-of-the-border feel nicely, complementing the enchilada casserole we had for dinner.
- 2 oz tequila (I used anejo – life is short)
- 1 oz Benedictine
- 1/2 oz dry vermouth
- 1/2 oz Amaro (Ramazzotti)
- a few drops to 1/4 oz fresh lime juice
- Lime peel garnish
Shake and serve up.