Happy Burns Night to you all,
Who's hitting the town for haggis and whiskey?
Keep an eye out for my review of Monkey Shoulder coming soon, in the meantime, perhaps give it a welcome review of your own, its the perfect night for it!
Monkey Shoulder has created two winter-warming cocktail recipes in celebration of Burns Night, providing a contemporary twist on the most classic of Scottish celebrations.
Burns Night, celebrated on Tuesday 25th January, celebrates Scotland’s most renowned bard, Robert Burns, author of world famous poems including, Auld Lang Syne, My love is like a red red rose, Address to a Haggis and the favourite among all whisky connoisseurs – Scotch Drink.
With its specially created cocktails, Monkey Shoulder provides the perfect accompaniment to wash down the haggis and tatties.
For the toast to the lassies, the Bobby Burns cocktail is a punchy combination of Monkey Shoulder Whisky, Sweet Vermouth and Benedictine.
The John Barleycorn uses Scottish Innes and Gunn ale to enhance the vanilla flavours of Monkey Shoulder along with a hint of ginger and apricot making for a whisky drink with wide appeal. John Barleycorn was a character in many of Burns' poems, most notably Tam O’ Shanter a mythical figure that represented barley - a historic cornerstone of Scottish life.
For those with a sweet tooth, Monkey Shoulder has created the Pink Scotch Drink. Named after the famous Burns poem and taking inspiration from the traditional Scotch dessert, Cranachan, the Pink Scotch Drink is a heady mix of cream and fresh raspberries.
John Barleycorn
Glass: Highball
Ingredients:
35ml Monkey Shoulder
20ml Sweet Vermouth
20ml Ginger Wine
2 tea spoons of Apricot Jam
75ml Innes & Gunn ale
Method
Shake all but the ale with ice. Fill a highball glass with ice and add the ale. Fine strain the mix over the ice, stir and garnish with a large orange wedge.
Bobby Burns
Glass: Martini
Ingredients:
50ml Monkey Shoulder
20ml Sweet Vermouth
10ml Benedictine
Lemon twist
Method
Stir all the ingredients with ice and fine strain into a chilled Martini glass, garnish with a lemon twist.
Pink Scotch Drink
Glass: Tumbler
Ingredients:
50ml Monkey Shoulder
20ml Cream
20ml Milk
4-5 Raspberries
10ml crème de Framboise
Tea spoon of Honey
Method:
Shake all the ingredients with ice and strain over cubed ice in a rocks glass, garnish with 3 raspberries and serve with all butter shortbread.
For further information on Monkey Shoulder
About Monkey Shoulder Whisky
From renowned independent, family-owned distillers William Grant & Sons Ltd, Monkey Shoulder uses only malt Scotch whisky from three of Speyside’s finest distilleries. The ‘triple’ malt is ideal for mixing as well as drinking in the more traditional way.
Crafted in small batches of just 27 casks, Monkey Shoulder’s smooth and rich taste has accents of malty sweetness, vanilla, marmalade and barley sugar. The iconic bottle design, complete with three brass monkeys – each representing one of the constituent single malts - ensures it’s not one to hide away in the drinks cabinet.
The triple malt whisky is named in honour of the distillery maltmen who turned the barley by hand and used to suffer a temporary strain nicknamed a ‘Monkey Shoulder’.
It is available from Royal Mile Whiskies, Peckhams, drinkon.com, thewhiskyexchange.com, Selfridges, Harvey Nichols, Oddbins and select supermarkets nationwide from £22.49 (RRP) for a 70cl bottle.
No comments:
Post a Comment