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Batch LXXIX. Schwarzwald, Wednesday March 20, 2019 NO. 47
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Gin Julep

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Ingredients 5 cl Monkey 47 Schwarzwald Dry Gin 1 cl simple syrup 15 mint leaves Preperation Muddle all ingredients, shake it with ice cubes and double-strain into a silver mug filled with crushed ice. Garnish it with a mint leave.

Dead Rabbit

From gang wars to outstanding cocktails

© Monkey 47

To hear them tell it, when Jack McGarry and Sean Muldoon set out for the land of opportunity – New York, to be exact – they had stardust in their eyes and little more than a rucksack full of dreams. Just six years later, they made their primary aspiration come true in bringing the Dead Rabbit to life. This bar, which has garnered numerous awards and accolades (including as the World's Best Bar ...

Monkey Old Fashioned

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Ingredients 5 cl Monkey 47 Barrel Cut 2 dashes orange bitters 2 dashes Angostura bitters 1 sugar cube 2 cl water Orange Peel Preperation Place the sugar cube in a good-sized Old Fashioned glass and let the cube absorb the bitters. Then add 2 cl of pure water and give it a good stir. Add a chunk of ice and pour in a healthy amount (5 cl) of Monkey 47 Barrel Cut. Give it another good, long stir. Finally, ...

Red Mustard Monkey

The Distiller's Cut 2018 Cocktail

© Monkey 47

Ingredients 4 cl Monkey 47 Distiller’s Cut 2018 1 cl Suze 10 cl Grapefruit Lemonade Wheat Beer Espuma Red Mustard Cress Preperation Add all of the ingredients except the Wheat Beer Espuma to the Becher filled with ice cubes. Top up with Wheat Beer Espuma and garnish with Red Mustard Cress.


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4 cl M47 Top it up with 7up and garnish it with a lime slice and lemon zest. Cheers!

Bee's Knees

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Ingredients 6 cl Monkey 47 Schwarzwald Dry Gin 3 cl runny honey 2,5 cl lemon juice lemon zest Preparation Shake and strain into a coupette. Garnish with a lemon zest.

Welcome to "Wunderbar Adventures of Sophistication!"

Episode 8: The Wizard of Spruces - BLACK FOREST

Monkey 47 Barrel Cut

© Lazi Lazi

After several years of sensory research and experimentation with all kinds of wood in search of the Monkey’s perfect companion, we’ve adopted a very traditional approach in our hunt for the perfect barrel-aged Monkey 47. This ligneous chapter led us straight to the Palatinate of southwest Germany, where wooden barrels are still made by hand for the maturation and refinement of distillates. Now long since forgotten, the rare wood of t...

Monkey Bar

Monkeying around in New York

© Monkey 47

The legendary Monkey Bar originally opened its doors on the ground floor of the Hotel Elysée in Midtown after Prohibition was repealed in 1933. Since its reopening in 2009, the spirit of long bygone days has continued to permeate the place: Gentlemen once met here to close major deals, the American actress Tallulah Bankhead made the Monkey Bar more or less her living room during her stays in New York, and t...

Erhard von Umtrieb

A lonely house called the Wild Monkey Inn - and its Wunschmaschine

© Jochen Hirschfeld

Who wouldn't like a machine that grants wishes? Herr Taschenbier certainly did for the Sams in Paul Maar's series of children's books, and we can hardly blame him. Recently, we were lucky enough to fulfil this persistent desire and can now call ourselves the proud owners of a custom-designed Wunschmaschine. Indulging us in this flight of fancy was Erhard von Umtrieb, a member of the Germany Steampunk Society's Rauchersalon ("...

Like Winnetou in the prairie – Croatia

Stairway to Borovica

© Jochen Hirschfeld

Along with our oft-cited botanical curiosity, it’s our practically obsessive quest for the highest quality that leads us out on annual botanical expeditions to our suppliers. Like Winnetou rinding across the prairie, our search took us to the Dalmatian coast near Plitvice, where we finally encountered the perfect juniper aroma. The juniper`s unique characters starts with the earth in which it grows. For millennia, the bushes have been sp...

Masters of Wood

A visit to Wilhelm Eder GmbH, a barrel manufacturer in Bad Dürkheim

© Monkey 47

This chapter in our never-ending search for unique aromas and new sensory experiments led us straight to the Palatinate (southwest Germany), where wooden barrels are still made by hand for the maturation and refinement of distillates. We even got the chance to watch a cooper go about his work. Once it is cut, the wood is stored outside to dry slowly before being placed in a vacuum dryer at a ...

Schwäbisch Confidential

The Swabian Classics - Gaisburger Marsch

© Monkey 47

Having learned from Rainer Klutsch that there’s no better place in the world than the kitchen, this was where we decided to meet once again for this issue. We were hoping the impassioned chef would grant us some even deeper insights into the Swabian culinary arts. Sure enough, Rainer set the “kitchen on fire” as we tried our hand at some more specialities from our southwest German homeland. Gaisburger Marsch...

Monkey 47 Distiller's Cut 2018

Red Mustard Cress - Brassica Juncea

© Monkey 47

As is widely known, our often-showcased botanical curiosity reaches its distillatory crescendo during our quest to find the "Species Rara", that one extra-special ingredient for our Monkey 47 Distiller's Cut. But as lovely as the views tend to be, does that always have to mean huffing and puffing across dizzying mountain ranges? Au contraire... This year, that good old wanderlust and our penchant for experimentation led us into the ...

Monkey Mind

© Monkey 47

4 cl Monkey 47 2 cl fresh lemon 2 cl sage-honey 1 dash Absinthe 1 Eggwhite Pour all ingredients into a cocktail shaker with a handful of ice cubes. Shake and then strain into a nice coupette glass. Garnish with a cherry.

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