Throughout Cocktail Week 2012, we'll have several of the area's favorite cocktail destinations whipping up special concoctions devoted to Eater readers. All you have to do is head over to the bar and ask for the specific cocktail. The first one showcased is the Funky Monk, which you can find at Penn Quarter's Poste (perhaps have a sip or two in their winter cocktail lounge).
Bartender Jason Wiles got the name from the cocktail's use of the liqueur Benedictine, which was created by Benedictine monks (plus, the name's a Red Hot Chili Peppers song, and Wiles is a fan). Wiles said he wanted to showcase rum as the main spirit in the cocktail, because he believes the liquor doesn't get enough love these days. The drink is balanced by the Benedictine and 10 cane, as well as lemon and bitters, and the result is drier than you might expect.
1 ¾ oz. 10 cane rum
½ oz. Benedictine
1 dash Angostura bitters
Build with ice in a mixing glass. Stir and strain into a martini glass. Zest and garnish with a lemon peel.
The drink is available this week at Poste for $10.