101 Best New Cocktails: Monkey Business by David Valiante, The Exhibition Room, Long Beach, CA, USA

by Gaz Regan · Thursday, May 14th, 2015 · 101 Best New Cocktails, 101 Best New Cocktails 2014

Monkey Business

David Valiante, The Exhibition Room, Long Beach, CA, USA

Monkey Business David Valiante - Copy

“I wanted to do a scotch banana cocktail on my spring menu, and what better opinion than Monkey Shoulder. The banana, ginger, and cinnamon give the scotch & sherry a great Caribbean feel. A fun play on words as well with Monkey & Bananas.” David Valiante

45 ml (1.5 oz) Monkey Shoulder scotch whisky

22.5 ml (.75 oz) Alvear amontillado sherry

22.5 ml (.75 oz) Giffard Banane du Bresil liqueur

15 ml (.5 oz) Ginger Syrup*

7.5 ml (.25 oz) Cinnamon Syrup (2:1)**

22.5 ml (.75 oz) fresh lemon juice

2 dashes Bittercube Jamaican #2 bitters

Freshly grated cinnamon, as garnish

Laphroaig, as mist

Shake all ingredients over ice and double-strain into a chilled double old-fashioned glass with one large ice cube. Top with a fresh cinnamon grate and 2 to 3 Laphroaig mists.

*Ginger Syrup: Bring 480 ml (2 cups) ginger juice, 200 g (1 cup) granulated sugar, 1 clove, and 1 allspice berry to a soft boil in a heavy pot. Boil until the sugar dissolves. Remove from heat, cover, and let steep for 1 to 2 hours. Strain and store in the refrigerator.

**Cinnamon Syrup (2:1): Bring 450 g (1 lb) granulated sugar, 240 ml (1 cup) water, and 1 large cinnamon stick to a soft boil in a heavy pot. Boil until the sugar dissolves. Remove from heat, cover, and let steep for 1 to 2 hours. Strain and store in the refrigerator.

gaz sez: I have no problem declaring this to be one of the finest, and most-fun quaffs that I’ve had for a long time, and some of this is due to the Laphroaig mist, I believe. Nonetheless, the nuts and bolts of this drink have been deftly tightened by David, and the result is a delightful scotch-based drink that everyone, or at least most folk with a modicum of taste, can enjoy.

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