Garnish:
Garnish with a floating monkey nut.
How to make:
Muddle 12 Thai basil leaves in the shaker. Add all ingredients bar the whisky to the shaker and shake with ice and fine strain into a Coupe glass. Float 5ml of smoky Islay whisky.
45 ml | Monkey 47 gin |
15 ml | Lemon juice (freshly squeezed) |
12 leaf | Thai basil leaves |
15 ml | Cherry (brandy) liqueur |
10 ml | Honey syrup (3 honey to 1 water) |
5 ml | Peated whisk(e)y |
Notes:
Botanical, citrus and medicinal notes sweetened by honey and cherry, with a smoky hit of whisky. Serve on an arcade cocktail cabinet.
Origin:
Created for the May 2022 Monkey 47 Diffords website competition by Paul Murray.