Silver Monk

When I bought my bottle of Yellow Chartreuse, the Yellow Monk was one of the first cocktails I wanted to make with it. I thought the Chartreuse would be perfect with tequila and cucumber, and it really is. The flavor combination works so well. If you don't have Yellow Chartreuse, you could definitely try the recipe without it. It won't be the same cocktail, but I don't think you could go wrong with this combination of flavors.

One interesting aspect of this recipe is the pinch of salt added to the shaker while you muddle the mint and cucumber. This adds a really nice depth of flavor to the cocktail. To get an idea of what it's doing, try eating a slice of cucumber by itself and then another one with a pinch of salt on top - it really brings out the taste. And it works with tequila and lime just like it does on the rim of a margarita glass. But be careful not to overdo it!

I'm proud to say that I grew both the cucumber and mint in this cocktail myself! I made it a few weeks ago after my garden produced its first cucumber. I was quite proud of my green thumb. The plant made several more gigantic fruits, and then promptly withered and died. And my mint is now struggling to stay alive after battling an aphid infestation. So it looks like this might be my last Silver Monk for a while unless I want to run to the grocery store. Maybe I have a green pinkie?

History: The Silver Monk is another tequila creation by Phil Ward at Death & Co in 2007. He's now the brains behind Mayahuel in New York City. Other great cocktails he's created include the Joy Divison, Cinnsation, Oaxaca Old Fashioned, and Division Bell.

Silver Monk

2 oz. blanco tequila
3/4 oz. Yellow Chartreuse
1 oz. lime juice
1/2 oz. simple syrup
2 slices cucumber
7 mint leaves
Pinch of salt

In the bottom of a shaker, muddle the mint and cucumber with the simple syrup and salt. Add the tequila, Yellow Chartreuse, and lime juice. Fill the shaker with ice and shake until chilled. Fine-strain into a cocktail glass or coupe and garnish with a cucumber spear and a sprig of mint.

Recipe from Food & Wine.