Ever wondered how to make the ultimate German sausage sandwich? Ja? Wir auch! That’s why we invited renowned British chef, sandwich expert and sausage guru Max Halley over to our home in the Black Forest. After extensive experimentation with our unique botanicals, we found a Monkey 47 Sloe Gin infused lingonberry mustard went perfectly with a sausage. Of course not any old sausage – a special Wurst with our top secret bota...
Springerle are wunderbar traditional holiday cookies from southern Germany that are made using a special cookie mold. They have a delicate, crisp texture and are known for their unique and distinctive appearance. These cookies are often enjoyed during the Holiday season, but can be enjoyed year-round as a tasty treat. Ingredients Makes about 4 servings 4-5 eggs (depending on size) 250g powdered sugar 250g fine baking sugar 575g flour (type 405) 1 pinch ...
The ‘Dresdner Allerlei’, a reimagined classic French 75 and brainchild of renowned innovative Bartender André Pintz of Imperii Bar, Leipzig. This tipple is a union of ingredients and flavours of the former East and the classic dish ‘Leipziger Allerlei’. This classic dish would always be topped with a healthy drop of the famous Worcester-Sauce Dresdner-Art and so in typical Monkey 47 fashion we uncover flavours new and old for you to discover in this d...
Monkey47 and A Bathing Ape (BAPE), two giants icons in the world of luxury craftsmanship within their own fields of Craft Gin and street wear fashion, have joined forces to create an exclusive capsule collection. Monkey 47’s eccentrically wunderbar jungle print fuses perfectly with BAPE®’s iconic camo design to create a collection that combines the best from the urban clothing and gin art worlds. Find out more on our landi...
To paraphrase the words of Roman satirical poet Juvenal, it's important to have a healthy mind, or spirit, in a healthy body: Orandum est ut sit mens sana in corpore sano. Following this mantra as best we can, we've also developed a fitting body for our spirit, in collaboration with with Mark Braun Studio. Founded in Berlin in 2006 by Mark Braun, the design studio provides high-quality products in design, furniture ...
Ingredients 3 cl Monkey 47 Experimentum Series 2y08: Mexico City 2 cl clarified prickly pear puree 2,5 cl vermouth bianco Hoja skeleton & edible flowers Preparation Stir the Experimentum Series 2y08, the clarified prickly pear puree and the vermouth on ice. Strain the ingredients on a clarified ice cube. Garnish with a Hoja skeleton and red edible flowers. Cheers! For the clarified prickly pear puree Blend fresh prickly pears to get a juice, than ...
Since we’ve been doing this for more than a decade now, let’s dispense with the usual introduction … All right, all right – a quick run-through for the newcomers: botanical curiosity, obsessive pursuit of unparalleled quality, numerous expeditions on the hunt for exotic aromas, Species rara – et voilà, Monkey 47 Distiller’s Cut. For this year’s edition, we didn’t have to travel any seas, climb any mountains, or descend deep below the su...
The art of distillation goes hand in hand with chasing aromas and rendering them in liquid form – although alcohol is merely the medium, not the actual goal of the process. Meanwhile, the world of spirits is divided into categories rather than sensory components and the possibilities associated with them. It’s a form of conditioning that stands in contrast to our obsession with variety and innovation. Why do distillates and spir...
The art of distillation goes hand in hand with chasing aromas and rendering them in liquid form – although alcohol is merely the medium, not the actual goal of the process. Meanwhile, the world of spirits is divided into categories rather than sensory components and the possibilities associated with them. It’s a form of conditioning that stands in contrast to our obsession with variety and innovation. Why do distillates and spir...
In the true style of la dolce vita, the classic Negroni cocktail is served as an apéritif and gets its name from the Italian bon vivant and Count Camillo Negroni. The origins of the drink trace back to around 1920 when Conte Negroni asked his bartender Fosco Scarselli in his usual hangout, Caffè Casoni in Florence, to add gin to his favourite cocktail, the Americano. And so the Negroni was bo...
The art of distillation goes hand in hand with chasing aromas and rendering them in liquid form – although alcohol is merely the medium, not the actual goal of the process. Meanwhile, the world of spirits is divided into categories rather than sensory components and the possibilities associated with them. It’s a form of conditioning that stands in contrast to our obsession with variety and innovation. Why do distillates and spir...
With this signature serve we pay homage to age old traditions, this is our take on the ‘Waldmeister Bowle’ or ‘Maibowle’, a traditional spring refreshment in celebration of the spirits of the forest. Situated only a stones throw away from the edge of the forest… we need to keep all forest spirits on side… so Cheers to you old forest fellows! Ingredients 5cl Monkey 47 Distillers Cut 2022 3cl red Verjus 2cl Monin strawb...
Ingredients 5 cl Monkey 47 Schwarzwald Dry Gin 2.5 cl Lime juice 8 cl Genmaicha tea 2 cl Simple syrup 4 cl Soda water 1pc. Rice cracker Preperation Build in your favourite highball glass over ice and garnish with a rice cracker. Cheers!
A fluffy soft yeast dough that no Swabian can resist – cinnamon, walnuts, marzipan … Need we say more? Ingredients For the dough 250 ml milk 20 g fresh yeast 75 g sugar 1 egg 1.5 tsp sea salt 500 g flour 75 g softened butter For the filling 200 g ground walnuts 100 g butter 80 g sugar 1 egg 1 tsp cinnamon 150 g marzipan Preparation Heat the milk until lukewarm. Break up the yeast in a bowl, pour in a bit of the ...
Ingredients 2 cl Monkey 47 Schwarzwald Dry Gin 2 cl Lillet Blanc 2 cl Blue Curaçao 2 cl Lemon Juice Absinth in Spray bottle Lemon zest Preparation Shake all ingredients with ice and strain into a chilled coupette glass. Spray a layer of Absinthe over the drink. Garnish with a lemon zest. Cheers!
