Nutty Monk - PCOS-Friendly Recipe

Servings: 1

Drink

This Nutty Monk is a PCOS-friendly recipe.

Nutrition per Serving

0 Calories

0g Protein

0g Carbs

0g Fat

Recipe by Eben Freeman, of Tailor Restaurant in New York City Eben Freeman, bartender of Tailor restaurant in New York City, developed this bitter, Cognac-based cocktail, which makes for a great after-dinner drink.

Ingredients

1 liter Cognac
1 cup walnut halves
2 tablespoons (1 ounce) Benedictine liqueur
1 dash bitters
1 cup ice cubes plus 1 large cube
1 fresh cherry
Special equipment: funnel, coffee filter

Instructions

Preheat oven to 350 °F. Transfer Cognac to large heatproof pitcher (or mason jar) (reserve Cognac bottle).
Spread walnuts on large rimmed baking sheet and toast, stirring occasionally, until dark brown, about 10 minutes. Add hot walnuts to pitcher with Cognac and cover with plastic wrap. Let steep 36 hours, agitating gently every 12 hours. Line funnel with coffee filter and set over Cognac bottle. Strain Cognac into bottle, discarding walnuts. DO AHEAD: Infused Cognac can be prepared ahead and stored at room temperature, covered, up to six months.
In chilled cocktail shaker, combine 1/4 cup (2 ounces) infused Cognac, Benedictine, bitters, and 1 cup ice. Stir until well chilled, about 30 seconds. Strain into 12-ounce double old-fashioned glass and add remaining 1 large cube of ice (or 2-3 smaller ones). Garnish with cherry and serve.

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Frequently Asked Questions

Is Nutty Monk good for PCOS?

Yes, this Nutty Monk recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.

Can I eat this for Drink with PCOS?

Yes, this recipe works well as a PCOS-friendly Drink. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.

How do I fit this recipe into a PCOS meal plan?

This recipe can be part of a structured PCOS meal plan. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.

Comments

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