felonious monk

1 1/2 oz Martin Miller Westbourne Strength Gin
1 1/4 oz Lemon Juice
3/4 oz Yellow Chartreuse
1/2 oz Benedictine
3 dash Angostura Bitters
1 Egg White

Shake once without ice and once with ice. Strain into a Collins glass filled with ice and 1 1/2 oz Belgian abbey beer (Ommegang Abbey Dubbel). Garnish with an orange peel rosette. I added a straw as well.

Two Wednesdays ago, it was time to make Tim Lacy's Felonious Monk from the Beta Cocktails book. The ability to make this drink as described in the book was another product of my trip to New York City back in September where I was finally able to find Martin Miller's Westbourne Strength Gin. Certainly, other gins would work as substitutions here, but the recipe made for a fine excuse to purchase this spirit. The other ingredient I needed was a Belgian abbey ale; instead of going European, I went with one made in New York State. Indeed, I have been quite impressed with Ommegang's products and we got a chance to tour the brewery in Cooperstown back in October. With the egg white Fizz lightened with beer, the Felonious Monk reminded me of some of Ted Kilpatrick's drinks such as the Zimmermann Telegram, the Morning Glory Fizz variation, and the Park Street Cup that he has made for me at No. 9 Park.
The orange peel rosette garnish on the Felonious Monk donated citrus oil notes to the malty beer aroma and herbal notes from either the gin or the liqueurs. The carbonated sip showcased the lemon and Yellow Chartreuse flavors, and the gin and Benedictine appeared at the beginning of the swallow. The beer's hop signature then contributed greatly to the pleasing aftertaste. Indeed, we were quite impressed at how such complex flavors were in perfect harmony in this glass. I was unsure of how the Belgian-style Dubbel would work here, but it did a splendid job accenting the citrus notes.