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The Caterer

Show me the Monkey – Cocktail of the Month

30 October 2009
Show me the Monkey – Cocktail of the Month

While I am inclined to order a classic cocktail when I walk into a prestigious hotel bar, signature drinks can be a great talking point and give the bartender another opportunity to tell a story.

Monkey Shoulder is your truly modern malt, a triple Speyside. Quirky in its positioning, name, shape of bottle and with its playful mascot - the three monkeys - the brand has quickly become a favourite among the discerning bartending fraternity.

The brand recently created the Monkey Shoulder Tree House Bar at the achingly fashionable London Truman Brewery. On offer was a selection of fabulous cocktail recipes all specifically created to showcase the taste and flavour characteristics of Monkey Shoulder.

One such drink was Show me the Monkey created by Monkey Shoulder brand ambassador Jamie Forbes. The drink, perfect for these chilly autumn nights, is a combination of triple malt whisky Monkey Shoulder, Drambuie and fresh apple juice - garnished with fresh mint and a banana slice.

Getting brands to help you create signature drinks is not such a bad idea, some brands are more pro-active than others, brands such as Ketel One, Glenmorangie, Ten Cane and Hendricks are always up for working closely with bars to help create signature drinks. Obviously, the brand gets endorsement as the bar drives sales and, if you are lucky, you can get some great brand support - signature glassware, tools to help you deliver great rituals or, even better, a special price on the brands.

Signature cocktails should just be that - your own individual interpretation of a great drink. Bars should always strive to tell different stories, signature drinks should have signature stories, this is what differentiates one bar from another - you just have to make sure your stories are the best.

INGREDIENTS

  • 50ml Monkey Shoulder
  • 25ml Drambuie
  • 100ml apple juice
  • 4 fresh mint leaves


METHOD

Shake all ingredients together and double strain into an ice-filled highball garnished with banana slice and mint leaf

Robbie Bargh, director,Gorgeous Group, 020 7091 7492

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