White Monkey

Tom Richter | New York City

When inventing the White Monkey, bartender Tom Richter began by thinking about the grape-forward pisco base. “I cook a lot of white gazpacho, which includes fresh grapes, almonds and milk,” he says. Beginning with the same sort of structure, Richter added almond-based orgeat and milk to his grape-based spirit. He then balanced it with the brightness of citrus and dry vermouth for a nutty, foamy cocktail with an funky cereal-like aroma.


Serving: 1

  • 1 ounce pisco (preferably Macchu Pisco)
  • 1 ounce dry vermouth (preferably Dolin)
  • 1/2 ounce lemon juice
  • 1/4 ounce orgeat
  • 1/2 ounce milk
  • 2 dashes dandelion & burdock bitters, optional

  1. Add all ingredients to a cocktail shaker.
  2. Add ice and shake until chilled.
  3. Strain into a chilled coupe or cocktail glass.