Mexican Monk

Pro tips

• Stir with large, clear ice for 10–15 seconds to chill without over-dilution; the spirit blend is delicate.
• Use fresh, fragrant dry sherry (Fino or Manzanilla); oxidized sherry muddies the drink's balance.
• Measure precisely—coffee liqueur and Benedictine are potent; even 1/8 oz more throws off the blend.
• Express the lemon twist over the surface and rim the glass to release aromatic oils that complement the herbal, coffee notes.

Substitutions

• Reposado tequila → Añejo tequila (richer, rounder; use if you prefer deeper oak)
• Dry Sherry → Dry Vermouth (lighter, more floral; reduces the wine character slightly)
• Coffee liqueur → Kahlúa or Tia Maria (more pronounced coffee sweetness; reduces herbal balance)

What type of tequila should I use in a Mexican Monk?

Use reposado tequila, which is aged 2–12 months in oak. Its smooth, slightly oaky profile balances the liqueur blend better than blanco or añejo.

Can I make a Mexican Monk without Benedictine?

Benedictine adds herbal complexity and sweetness. If unavailable, substitute with Chartreuse (1/4 oz yellow) or omit for a less sweet, simpler drink.

Should I shake or stir a Mexican Monk?

Stir it. This spirit-forward cocktail stays silky and properly chilled when stirred with ice and strained into a glass.

What glassware works best?

Serve in a coupe or cocktail glass. A rocks glass with ice is also acceptable if you prefer a longer drink.

How do I express the lemon twist correctly?

Cut a thin strip of lemon peel, hold it skin-side out over the drink, and twist firmly to release citrus oils. Rub the rim and drop it in as garnish.