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Cocktails

Coked-Up Monk

Coked-Up Monk

[Photo: Lizz Schumer]

Kevin Schulz of Bridge Bar in Chicago tried a sour ale, vermouth, and Coke cocktail in LA that led him to create The Coked-Up Monk, his own "flip" on the concept, with the addition of an egg white fizz and whiskey.

If you can't find Monk's Cafe Flemish Sour Ale, you can substitute another Flemish sour; you may need to adjust the sweetness of the cocktail slightly.

If your cocktail coupes are small, divide between two glasses.

About the Author: Lizz Schumer is the author of Buffalo Steel and the editor of The Springville Journal, located near Buffalo, N.Y. She can be found at lizzschumer.com or followed @eschumer.

Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!

Coked-Up Monk

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About This Recipe

Yield:makes 1 large cocktail (about 8 ounces)
Active time:10 minutes
Total time:10 minutes
Special equipment:shaker, strainer, cocktail glass
This recipe appears in: Serious Entertaining: A Beer-Infused Dinner Menu Sour Beer + Cola + Whiskey: Make Kevin Schulz's 'Coked-Up Monk' at Home

Ingredients

  • 3 ounces Monk's Cafe Flemish Sour Ale
  • 2 ounces Coca-Cola
  • 1 ounce Old Overholt Rye
  • 2 ounces Carpano Antica Vermouth
  • 1 egg white
  • Angostura bitters

Procedures

  1. 1

    Pour sour ale and Coca-Cola into a chilled coupe glass.

  2. 2

    Add rye, vermouth, and egg white to a cocktail shaker and fill with ice. Shake vigorously until well chilled and frothy, about 20 seconds. Strain slowly over the beer mixture. Garnish drink with a few dashes of bitters.

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