Lacy Sunday
Episode I - Nick Rolin - Bladesmith
Chill people and cool drinks right from the doorsteps of Brooklyn, Schwarzwald - or somewhere near you.
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Each year, we produce a one-of-a-kind, limited-edition Distiller's Cut that sets the hearts of bartenders and gin enthusiasts to racing. It represents our ongoing effort to test the limits of what's possible in distilling botanical ingredients into an unforgettable sensory experience.
The MONKEY47 Distiller's Cut 2024 is a spicy and elegant dry gin, with a hint of the sea, sweetly nutty, against a background of exceptional density and complexity. It is a remarkable flavour experience, and not only for those who want to think themselves away onto that small volcanic island in the Mediterranean.
Cheers!
Chill people and cool drinks right from the doorsteps of Brooklyn, Schwarzwald - or somewhere near you.
We’ve developed a one-of-a-kind Cooler for the perfect Monkey 47 bottle serve. Made of stoneware and finished with the grey salt glaze for which Monkey 47 is known (having already featured on The Becher), the Cooler combines classic design with the ability to keep ice cubes cold for the perfect Monkey Tonic.
2 parts Monkey 47 Schwarzwald Dry Gin
Tonic Water
Grapefruit Twist
Build in your favorite G&T glass over ice and garnish with a grapefruit twist. Cheers!
2 parts Monkey 47 Schwarzwald Dry Gin
1 parts Blanc Vermouth
Grapefruit twist or Olive
Stir ingredients in a mixing glass with ice until well chilled. Strain into a chilled cocktail glass, and garnish with a grapefruit twist.
2 parts Monkey 47 Schwarzwald Dry Gin
1 part dry vermouth
2-3 cocktail onions
Stir ingredients in a mixing glass with ice until well chilled. Strain into a chilled cocktail glass, and garnish
with cocktail onions.
1.5 parts Monkey 47 Schwarzwald Dry Gin
1 part Absolut Vodka
.75 part Lillet Blanc
Stir ingredients in a mixing glass with ice until well chilled. Strain into a chilled cocktail glass, and garnish with a lemon twist.
2 Parts Monkey 47 Schwarzwald Dry Gin
0.5 Part Lime Juice
0.25 Part Simple Syrup
Shake all ingredients with ice, then strain into a chilled cocktail glass.
in earthenware
vessels
as the
secret weapon
wunderbar
botanicals
According to the founding tale, Wing Commander Montgomery “Monty” Collins of the Royal Air Force – watch lover, cricket enthusiast, and globetrotter – was said to have been posted to the British sector of divided Berlin. Son of a British diplomat, born in Madras, Collins showed a knack for languages, learning no fewer than five – including German.
Supposedly, after arriving in Berlin following the war, Collins was profoundly affected by the capital’s destruction and devoted himself to the reconstruction of the Berlin Zoo, where he sponsored an egret monkey named Max.
The story continues that Collins left the Royal Air Force and, after a failed attempt at watchmaking, opened a guesthouse in the Black Forest called “Zum wilden Affen” in honor of Max. As a British gentleman, he kept certain traditions – chief among them a good glass of gin. With juniper, pure water, and local botanicals at hand, Collins created the basis for a unique Black Forest Gin recipe.
The tale trails off in the early 1960s – until, around the turn of the century, renovation work at the guesthouse uncovered a wooden box with a hand-labelled bottle inscribed “Max the Monkey – Schwarzwald Dry Gin” and a letter containing notes, photographs, and a description of the botanicals Collins was said to have used.
Doing things by hand is a matter of honour, which is why Monkey 47 contains only hand-picked ingredients. A number of them, including the peel of bitter oranges, lemons, and grapefruits, have to be fresh off the fruit when added to the macerate prior to distillation. This requires the helping hands of hard-working locals who are willing to report for duty at seven o’clock every morning. Following meticulous sensory inspection, each ingredient is distilled using well-honed artisanal techniques and the softest local spring water before being stored in traditional earthenware vessels for maturation. The production process is complicated, comprising a combination of maceration – that is, steeping herbal ingredients in a mixture of highly rectified, molasses-based ethyl alcohol and spring water – as well as distillation, percolation, and oxidation.