Mules & Monks

by James Stevenson

It has been a brutal winter so I decided to mix up something to warm your soul today. I named this cocktail Mules & Monks because of the traditions behind both of the alcoholic components within. Mules came first because if you look at the history of both products, Tequila is said to have started production in the 16th century and the process was so heavily reliant on mules for transportation and production that without them we would not be enjoying this wonderful elixir. Chartreuse itself was being distilled in Voiron as far back as the early 17th century by Carthusian Monks, however, the modern adaption of Chartreuse we are enjoying today was first produced in 1764. The Yellow Chartreuse used in this recipe was first distilled in 1838, providing a lover ABV option of only 40%.

, Mules & Monks

The two products work deliciously together, and although I love a good stirred cocktail with this combination I wanted to mix it up and offer this cocktail which reminds me of a mix between a breakfast martini and a tequila sour. The balance of orange juice works perfectly with the sweeter Yellow Chartreuse and more importantly, by adding in a little lemon juice you really get that kick of citrus to round out the profile. Instead of adding in a basic simple syrup I opted for the Monin Winter Citrus, not only because it’s so cold, but because of the notes of honey, clementine, and cumquat which give it so much complexity.

, Mules & Monks



  1. Combine all ingredients in a cocktail shaker with ice
  2. Shake to chill and combine ingredients
  3. Strain out ice
  4. Shake again to further emulsify concoction
  5. Fine strain into a cocktail glass
  6. Garnish & Enjoy!

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