How to Make a Nutty Monk Cocktail

Mixologist Eben Freeman, of Tailor restaurant in New York City, demonstrates how to prepare a classic Nutty Monk cocktail.

Released on 2/10/2009

Credits

Starring: Eben Freeman

Transcript

00:09
Hi, this is Eben Freeman
00:10
at Tailor Restaurant in New York City.
00:13
What do you drink after dinner?
00:15
Just about every country has a
00:16
different kind of bitter liqueur
00:17
that they have after a meal and you should try all of them.
00:20
If they're too bitter for you,
00:21
you might try something that's got a little
00:23
bit of sweetness to it and it's a little easier to take.
00:26
Like Benedictine, it's been traditionally made
00:28
by the Benedictine monks in France for some time.
00:31
The other way to go is to have something
00:32
really strong and that's the popularity of grappas.
00:35
Grappas are usually distilled so
00:36
that they're about 60% alcohol.
00:39
Sometimes just drinking those
00:40
gives you that Drano sort of feeling
00:42
that it's cutting through any of
00:44
that rich food that you may have had.
00:46
I want to make a drink that sort of employs both ideas,
00:48
in that it's strong and that it's cognac based,
00:51
but it also has a bitterness to it as well,
00:53
which comes from Benedictine.
00:55
What I do is take cognac and infuse it with walnuts.
00:58
Walnuts that have just been toasted with their skin on,
01:01
placed in the cognac and left for a couple of days.
01:04
It really has a nice flavor with the cognac,
01:06
and then it blends really well with Benedictine.
01:09
Benedictine and brandy have been hanging out
01:11
for a long time now,
01:12
and this is one way in which these
01:14
really work well together.
01:15
It's a drink that I didn't name
01:17
but my staff started calling them Nutty Monk,
01:19
because it is made by monks and there are nuts in it.
01:21
It's a very simple drink to make,
01:24
and if you have the walnut cognac prepared ahead of time,
01:27
it's incredibly simple.
01:30
Strength starts with bitterness.
01:33
You can use Angostura,
01:33
which is the easiest to find in any store.
01:36
But, if you go online you can find
01:38
some more interesting bitters,
01:39
and it's a good thing to have a wide selection
01:41
of bitters at your disposal,
01:43
to make different drinks and find
01:44
different flavors that you like.
01:46
This is one that's made in Germany called The Bitter Truth,
01:49
and it's got sort of a pumpkin clove spice to it
01:52
that I think really works well with this drink.
01:54
Just gonna put a short dash of those bitters into the glass.
02:00
Then I'm gonna add an ounce of the Benedictine.
02:12
Then two ounces of the cognac,
02:14
that again have been infused with walnuts.
02:19
As you see we have the herbal flavors,
02:21
not only for the bitters themselves that went in,
02:23
but also for the Benedictine.
02:25
And then they're strong,
02:26
as you see there's nothing but spirit in this drink.
02:32
Just gonna add some ice and stir that.
02:44
Gonna use our Julep strainer and strain
02:46
that into a chilled rocks or old-fashioned glass.
02:59
Then I'm gonna add one of these rough hewn
03:01
piece of ice that we have in the restaurant.
03:05
Finally, I'm gonna garnish that simply with a cherry.
03:09
One of these good cocktail cherries
03:10
that have been marinated in brandy work really well.
03:15
So that's a drink that sort of employs
03:17
both methods of digestif,
03:19
which is both the strong and the bitter.
03:22
It's the nutty monk.