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