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