Cocktail of the month: Ginger Monkey
Bartender Caitlin Goddard’s Ginger Monkey put a lighter spin on Monkey Shoulder whisky, with Chambord and ginger ale. Perfect for summer sipping, it finishes with a sweet treat: honeycomb made by our pastry team.
You’ll need: a Boston shaker, a muddler, a Hawthorne strainer, a fine strainer and a wine glass.
25ml Monkey Shoulder whisky
Half a lime, juice only
Fever-Tree ginger ale
Garnish: piece of honeycomb
– In the larger half of the shaker, muddle (crushed) the raspberries
– Add the rest of the ingredients, and then shake over cubed ice until the tin frosts over
– Double strain into a wine glass filled with cubed ice
– Top with ginger ale
– Garnish with a piece of honeycomb