Monkey Shoulder bar sprawl

Get around town with Monkey Shoulder

If you missed out on the party last month and want to experience Monkey Shoulder Triple Malt Scotch Whisky for yourself, head out on this awesome bar sprawl...

The Black Pearl

Cocktails to try: 19th Hole (by Nathan Beasley)

Recipe:
• 45ml Monkey Shoulder
• 30ml Apricot Brandy
• 30ml lemon juice
• 5ml honey water
• Egg white
• Soda water

Method: Shake with ice and strain into highball glass. Mix then make a mini golf flag pole with some burnt lavender to look like the ball in the hole...

The Alchemist

Cocktails to try: Evolution (by Joel Persson) and Scottish Delight (by Piotr Kuzmicki)

Evolution recipe:
• 30ml Monkey Shoulder
• 20ml dark chocolate liquor (Mozart)
• 10ml Grand Marnier
• 1 barspoon white chocolate liquor (Mozart)
• 15ml fresh lemon juice
• 15ml sugar syrup (1:1)
• 1 dash bitters (Fee Brothers - Whiskey barrel-aged bitters)

Method: Shake with ice, double strain into a earth like glass and garnish with orange zest 

Scottish Delight recipe:
• 35 ml Monkey Shoulder
• 30 ml Fresh Lemon Juice
• 15 ml Apricot Brandy (Joseph Cartron)
• 10 ml Sugar Syrup
• Bar Spoon of Apricot Jam

Method: Shake and double strain into a fancy martini glass then garnish with an apricot & coconut slice on a banana leaf.

Whisky & Alement

Cocktail to try: Asante sana Squash banana (by Ev Liong)

Recipe:
• 60ml Monkey Shoulder
• 15ml Dolin Rouge
• 2ml wood-aged balsamic vinegar
• 30ml orange juice
• Barspoon of caster sugar
• Dash Peychaud bitters
• Dash orange bitters
• Egg white

Method: Shake with ice and double strain into chilled rocks glass. Serve on the rocks or in a short glass and garnish with an orange twist.

Double Happiness

Cocktail to try: Pearman Mao (by Martin Giblin)

Recipe:
• 45ml Monkey Shoulder
• 15ml pineapple juice
• 15ml lime juice
• 2 dashes rhubarb bitters
• 10ml honey water
• Topped with pear cider

Method: Mix and enjoy.

Understudy

Cocktail to try: The Monkey Butler (by Morgan Flanagan)

Recipe:
• 50ml Monkey Shoulder
• 30ml lemon juice
• 2 spoons caster sugar
• 1 whole fig (sliced in half)
• 30ml pear cider
• 2 pieces wedge size lemon zest

Method: Shake it all but the cider, add that at the end then fine strain into a clear bottle. Rim a wine glass with salt then serve.

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First published on 2 Apr 2013. Updated on 23 Jul 2013.

By Time Out Melbourne editors   |  
 

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