Sunday, December 27, 2020

dead monk's society

1 1/4 oz Rittenhouse Bonded Rye (1 3/4 oz due to a misread)
3/4 oz Broadbent Verdelho Madeira (Blandy's 5 Year)
light 1/4 oz Benedictine
light 1/4 oz Amaro Ramazzotti
2 dash Regan's Orange Bitters (Angostura Orange)

Stir with ice, strain into a cocktail glass, and garnish with an orange twist placed on the edge of the glass.
Two Sundays ago, I returned to Brian Bartels' The United States of Cocktails and spotted the Dead Monk's Society. The recipe was attributed to Kevin King at McCrady's in Charleston, SC, circa 2016, and I had to assume that this Creole-like number was a reference to the monks that make Benedictine. The book did describe that the Madeira factored into the equation here since George Washington drank that fortified wine with his meal at the original McCrady's centuries ago. Once prepared, the Dead Monk's Society met the nose with an orange, rye, and root beer bouquet. Next, a semi-dry grape and caramel sip carried into a rye, root beer, herbal, and orange swallow.

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