Just in time for Father’s Day, Monkey Shoulder the world’s first triple malt whisky is determined to mix things up in a world where tradition & conformity reigns. Monkey Shoulder uses single malt Scotch whisky from three of Speyside’s finest distilleries and was voted as the no 1 most trending Whisky in the worlds top 50 bars. Celebrate Father’s Day with a super fine ‘Apes and Apples’ blend, authentic to its core, just like your pops.
It’s a great excuse to mix up a drink and share it with your dad. An elegant scotch cocktail can be difficult to achieve, thanks to the bold character of the liquor itself. The ’Apes and Apples’ recipe demands balance and is the perfect upscale cocktail for the whisky-loving dad. A healthy whack of smooth sweetness hits first but rapidly dries on the palate to reveal some concentrated bitters. A fair amount of scotchy notes follow, together with a much more subtle hint of minty sparkling apples which offer an enjoyable, almost chewy mid-palate. Just as you think it is going to fade into obscurity, a surprisingly medicinal finish creeps in to surprise but not offend. You cant go wrong this Father’s Day with dad’s favourite spirit and mixing up our Apes and Apples cocktail blend.
Apes and Apples
Tastes Like
Raised in the jungle, and dancing through the orchard at midnight
What You’ll Need
· 45ml Monkey shoulder
· 4-6 Mint leaves(fresh)
· 90ml Sparkling apple juice
Making It
1. Smack mint to release flavour and place in a highball glass
2. Add Monkey Shoulder. Fill with ice
3. Top with sparkling apple juice. Stir briefly
4. Garnish with mint sprig
ABOUT MONKEY SHOULDER
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 single malt whisky drinking. Famed for its versatility, the smooth and rich taste has hints of mellow vanilla – a flavour that 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!
