Cocktail of the month: Ginger Monkey

Ginger Monkey cocktail

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┬áBoston shaker, a muddler, a Hawthorne strainer, a fine strainer and a wine glass.


25ml Monkey Shoulder whisky
25ml Chambord
25g honey
Half a lime, juice only
4 raspberries
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