El Monje Loco

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.

Vamos!

  • 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.

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Dave JilkAbout Dave Jilk (75 Posts)

Comments

  1. Tried your recipe yesterday. I had to substitute Jager for the Amaro and six year old Sauza Reposado Hornitos for the anejo. Unfortunately, Amaro does not appear to be available in Summit County.

    Nice results that suggest the right ingredients will create a nice cocktail. I will have to update the bar in Boulder with a trip to Hazel’s.

  2. Jager for Amaro – there’s a substitution I wouldn’t have thought of!

  3. Enjoying un El Monje Loco esta noche. Skimped on the vermouth as I always do – it’s there, just a little less of it and replaced the Amaro Ramazzotti with Amara Averno. Not a substantive difference with either change. Great drink!

  4. Will Herman says:

    Never mind the vermouth replacement. It needs to be there. Very happy with the full quota.

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