Get the Recipe
The Coked-Up Monk started in Los Angeles, where Kevin Schulz of Chicago's Bridge Bar sat down to a drink that brought together sour beer, Coca-Cola, and vermouth. "It was awesome," he said. "Theirs was served over ice with a straw, kind of like something you would get at a soda fountain."
Back in the Windy City, Schulz spun that inspiration into own version, creating a fizzy take that was all his own. What constitutes "his own?" As Schulz put it, "of course I had to add whiskey."
And with that, the Coked-Up Monk was born, the kind of drink that would happen if a gin fizz met a sour beer in a back alley and took it out for a Coke. It's sweet, spicy, and a little fizzy. As you sip, the first thing you'll notice is the way the Monk's Café Flemish Sour Ale balances out the sweet Coke, letting rye and beer play together for a spicy, musky, almost chocolatey start. The soda and rich Carpano Antica Vermouth keep the sour ale mellow and the egg white gives it a frothy texture. Think of it as a chocolate egg cream with a boozy backbone.
Don't be shy on the shake; if the egg white isn't frothed properly, you'll end up with viscous strings to scoop out of your drink. And be warned, cheeky little vintage coupe fans: this one has almost 8 ounces of liquid, which won't fit in some of those dainty numbers, unless you're dividing the drink between your glass and a friend's.