This part is really only for the uninitiated. Our long-standing friends will already be familiar with the motto “same same, but different”. For the rest, here’s the short version: each year, driven by botanical curio…
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 e…
Scarcely any other spirit has changed so dynamically and continued to develop over the past three centuries. Originating in medieval monasteries, where archaically distilled alcohol was flavoured with juniper…
Ingredients 6 cl Schwarzwald Sloe Gin 3 cl fresh lemon juice 1 cl sugar syrup Soda water to top up Preparation Add all of the ingredients except the soda water to the shaker, fill with ice cubes and shake…
Germany’s highest waterfalls are another treasure claimed by the idyllic Black Forest – by the city of Triberg, to be precise, where the roaring waters of the river Gutach cascade down seven levels measuring 163 met…
It’s time we talked – or raved, rather – about Cape Town and its surroundings, which is one of the new homes of Monkey 47. It doesn’t take long to figure out why this city is one of the world’s most popular destinati…
"Go where the pepper grows!" This German expression (which is a roundabout way of saying "get lost") dates back to the days when the sea route to India was discovered, which added countless new…
Dusky woodlands, lush green meadows, deep-blue sky, and a traditional farmstead: Monkey 47 is made with plenty of loving care right here in the Black Forest before be-ing shipped out to the entire world. There was…
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…
The kitchen is "the best place in the world" according to 44-year-old Rainer Klutsch, who discovered his passion for cooking as a child. "I picked up a lot just watching my mum or nan all the time…
Driven by an unquenchable curiosity for botanicals and a passionate desire to explore new sensory territory, combined with a soft spot for exquisite distillates, our Master Distiller, Christoph Keller, has been…
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…
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In our maceration process, we steep botanicals in a mixture of highly rectified ethyl alcohol and soft Black Forest spring water for "one day and two nights", or precisely 36 hours. Contrary to popular…
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 e…
The extraordinary quality of the Black Forest's spring water is essential to what we do. With its low levels of salt and other minerals, this water is the perfect complement to all types of distillates - especially…
This extravagant gin and tonic has been created for us by Dario Gentile from the Jing´an Shangri-La in Shanghai. Into a chilled, pure crystal glass, pour 50 ml of Monkey 47. Add cubes of clear ice together with …
It was around 1888 when New Orleans bartender Henry C. Ramos developed his special gin fizz (the Ramos) and made his bar, the Imperial Cabinet Saloon, the toast of the town. The attention was not just due to the…
The difference between a Tom Collins and a Gin Fizz can be summed up using the following simple rule: one is stirred, while the other is shaken. To put it even more simply: The Gin Fizz is a sour topped up with…
Picture a photo of a Black Forest meadow. Now imagine you're really there: the soft grass under your feet, the faint twitter of birds overhead, and the trees gently swaying in the warm, fragrant summer breeze.…
In the far south lies the small town of Schopfheim next to the Black Forest, and the lake in the district of Eichen is a temperamental wonder of Mother Nature. For most of the time, it is a dry lake and only fills…
Furthermore, anyone who enjoys the unadulterated taste of juniper should take a trip to central Germany, or more precisely, to the city of Hagen, where the Steinhäger and Schinkenhäger schapps varieties…
Montgomery Collins, the forefather of Monkey47, spent his early years in India, which is what makes his gin so exotic. As the son of a diplomat, it is likely that he was in contact with a maharaja, although we…
