With summer days almost gone and the touches of autumn approaching, enjoy some of the last summer sunsets outside with a Monkey Colada.
Monkey Shoulder puts the fun back into whisky drinking with a flavour which works well with mixers and cocktails.
The Monkey Colada Cocktail combines the fresh taste of coconut topped with pineapple, giving the allure of island living. With days of isolation so unknown, whip out the blender and enjoy this tantalising cocktail.
The Last Taste of Summer Days
Cocktail Recipe:
Monkey Colada
Ingredients
40ml Monkey Shoulder Whisky
20ml Coconut Rum
60ml Coconut Water
10ml Fresh Lime Juice
2 fresh cut pineapples rings
Dash of sugar syrup
Preparation
Add all the ingredients to a blender and blend until smooth
Add a dash of sugar syrup
Pour into a hurricane or a tall glass
Garnish with pineapple leaf and pineapple chunks
All you need is a Splash
Monkey Shoulder is a mixture of decadence with its unique taste and blend. This master whisky was created to sooth the pallet with its fruity aroma and vanilla notes. All that it needs is a splash of soda.
The Monkey Splash cocktail introduces you the original flavours of the whisky and a touch of soda brings out more of its blended notes. This cocktail recipe take the effort out of making a tasty cocktail, three easy steps and voila, a cocktail in a splash.
Cocktail Recipe:
Monkey Splash
Ingredients
30ml Monkey Shoulder Whisky
45ml Soda
Orange Wedge
Preparation
Pour Monkey Shoulder into rocks glass
Add ice and top with soda
Garnish with an orange wedge
Monkey Shoulder is the world’s first 100% malt whisky made for mixing.
Using batches from just 27 casks, Monkey Shoulder is created by combining single malts from three of Speyside’s finest distilleries. Known for breaking conventional whisky rules and traditions, Monkey Shoulder puts the fun back into whisky drinking. Famed for its versatility, the smooth and rich taste has hints of mellow vanilla – a flavour which works well with mixers and when included in cocktails.
The term ‘monkey shoulder’ harks back to whisky making heritage. It’s a reference to a condition that malt men sometimes picked up while working long shifts, turning the barley by hand. It had a tendency to cause their arm to hang down a bit like a monkey’s, hence the nickname ‘Monkey Shoulder’. Thankfully practices have changed and the condition no longer exists!
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