3 Monkeys & a dash

Name: 3 Monkeys and a dash
Total time: 4 min
Cuisine: Cocktail
Ingredients: 35 ml New make spirit; 15 ml Vatted malt whisky; 7.5 ml Falernum liqueur; 7.5 ml Honey and water syrup; 15 ml Lime juice; 20 ml Orange juice; 4 dash Creole bitters; 2 dash Aromatic bitters

Difford’s Guide

Discerning Drinkers (2)

Measurements in:

Serves:

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Ingredients
1 ¹⁄₆ fl oz	New make spirit
¹⁄₂ fl oz	Blended/vatted Scotch malt whisky
¹⁄₄ fl oz	Falernum liqueur
¹⁄₄ fl oz	Honey syrup (3 parts honey to 1 water by weight)
¹⁄₂ fl oz	Lime juice (freshly squeezed)
²⁄₃ fl oz	Orange juice (freshly squeezed)
4 dash	Peychaud's or other Creole-style bitters
2 dash	Angostura Aromatic Bitters

Garnish: Mist with 3 sprays of whisky and garnish with skewered pineapple wedge & Luxardo Maraschino Cherry

How to make

Glassware

Serve in a Beer tankard (12oz)

Method:

SHAKE all ingredients with ice and fine strain into glass filled with crushed ice. Chrun to redistribute ice.

Flavour Profile

No alcohol

Medium

Boozy

Sweet

Medium

Dry/sour

Health & Nutrition

Nutrition:

One serving of 3 Monkeys & a dash contains 164 calories

Alcohol content:

1.2 standard drinks
15.59% alc./vol. (31.19° proof)
17 grams of pure alcohol

History

Adapted from a recipe created in 2022 by Joe Petch, the global Monkey Shoulder brand ambassador.

Review

There's more than a hint of Tiki to this 'you've been oranged' fresh and refreshing riff on a classic Three Dots and a Dash.

Velvet Falernum 750ml - makes 100 cocktails
$17.99 $0.18 per cocktail Velvet Falernum image

Angostura Aromatic Bitters 120ml - makes 192 cocktails
$13.99 $0.07 per cocktail Angostura Aromatic Bitters image

$0.25 per cocktail*

Makes a minimum of 100 cocktails.
Shipping and applicable tax calculated at checkout.

Orders are processed by a licensed Fulproof retailer. The buy now button is added simply for convenience.

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* May not include all ingredients. Price per cocktail is an estimate based on cost of one cocktail with ingredients shown above and does not include shipping.

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