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.
| 1 1/2 fl oz | Monkey 47 gin |
| 1/2 fl oz | Lemon juice (freshly squeezed) |
| 12 leaf | Thai basil leaves |
| 1/2 fl oz | Cherry (brandy) liqueur |
| 1/3 fl oz | Honey syrup (3 parts honey to 1 water by weight) |
| 1/6 fl oz | Peated single malt whisky |
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.
