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Batch CLXX. Schwarzwald, Wednesday June 19, 2019 NO. 47
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Monkey 47 Experimentum Series

2y01: Tokyo - Monkey 47, Sansho, Kobe Beef Fat Wash

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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...

Tales from the Black Forest - A Clean Tradition


© Monkey 47

“The third time, it becomes a tradition” is a saying in the Black Forest. In other words, if something new has twice proved successful, it becomes an integral part of the local culture. This enables inhabitants of the Black Forest to quickly assimilate innovations. Consequently, the Black Forest dry gin Monkey 47 is not a contradiction but an innovative, traditional drink with a Black Forest element. Of course, particularly well-known traditions have...

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

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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, ...

The Tumbler

© Lazi & Lazi

In collaboration with Studio Mark Braun and the venerable Glas Manufaktur J. & L. Lobmeyr, we've come up with a one-of-a-kind Tumbler that’s perfect for a sip of Monkey 47. Made of whisper-thin, hand-blown crystal glass and adorned with an optical relief comprising 47 lines, this item produces an incomparable interplay of light and shadow. That said, The Monkey Tumbler makes a solid impression when held despite the delicate nature of it...

Monkey le Gurk

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Ingredients 5 cl Monkey 47 Dry Gin 2 cl Elderflower Cordial 1 cl Sugar Syrup 2 cl fresh lemon juice ¾ Cucumber 4 cl Cloudy apple juice Apple slice Preparation Muddle the cucumber, lemon, cordial and syrup in a shaker & add other ingredients. Shake it with ice cubes and double strain it into a highball glass with ice. Garnish the drink with an apple slice and cucumber.

Hunky Dory

Oh la la

© Hunky Dory

Here's a place that truly lives up to its name: When you’re being served by Armin Azadpour and his team in Frankfurt, it’s hard to think of a single thing that isn't just as it should be. Outstanding cocktail artistry, a lovely atmosphere, the kindest hosts you can imagine – the essentials are all here. On the shelves at Hunky Dory, you’ll find a colourful collection of souvenirs and othe...

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 47 presents: The Wild Monkey Inn

Episode V: A Ramos Gin Fizz for Alex

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...

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.

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...

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