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Cocktails
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DIY Monkey Business
One of the most common questions we get here at the distillery is - "What do you mix it with?"... So that being said, we thought we'd give you some delicious tips on how you can mix your monkeys at home! Keep tuned as we will throw in some of our favourite recipes from time to time as we discover more ourselves, but these ones are a good place to start...
For the majority of these recipes, all you'll need is a basic cocktail making setup (shaker / something to stir with / strainer).
One of the most common questions we get here at the distillery is - "What do you mix it with?"... So that being said, we thought we'd give you some delicious tips on how you can mix your monkeys at home! Keep tuned as we will throw in some of our favourite recipes from time to time as we discover more ourselves, but these ones are a good place to start...
For the majority of these recipes, all you'll need is a basic cocktail making setup (shaker / something to stir with / strainer).
Flora
Our all-Australian botanical cane spirit sits a bit like a gin, so can be subbed in to almost any of your favourite gin cocktail receipes... it's herbacious punch leaves plenty of room for playing around for those of you who are adventurous!
Our all-Australian botanical cane spirit sits a bit like a gin, so can be subbed in to almost any of your favourite gin cocktail receipes... it's herbacious punch leaves plenty of room for playing around for those of you who are adventurous!
>> WESTSIDE
60ml Flora20ml Sugar Syrup20ml Lime Juice4 Mint Leaves
Combine all ingredients in shaker, shake well over ice.
Double strain into coupe glass.
Garnish with dehyrdated lime & mint boat.
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60ml Flora20ml Sugar Syrup20ml Lime Juice4 Mint Leaves
Combine all ingredients in shaker, shake well over ice.
Double strain into coupe glass.
Garnish with dehyrdated lime & mint boat.
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>>Hibernal Daiquiri
30ml Mad Monkey Flora30ml Mad Monkey Saccharum 20ml Allspice Syrup*30ml Lime Juice2 Dashes of Peychauds Bitters
*Bring 500g of Brown Sugar & 500ml Water to a simmer in a saucepan with two cinnamon quills, 3 cloves & ½ Teaspoon of Nutmeg until sugar dissolves. Stop heat & let steep to room temperature. Refrigerate overnight & then strain. Method: Add all Ingredients to cocktail shakers. Shake With Ice until shakers become frosty. Double Strain into chilled Coupe Glass. -----------------------------------------------------------------------
*Bring 500g of Brown Sugar & 500ml Water to a simmer in a saucepan with two cinnamon quills, 3 cloves & ½ Teaspoon of Nutmeg until sugar dissolves. Stop heat & let steep to room temperature. Refrigerate overnight & then strain. Method: Add all Ingredients to cocktail shakers. Shake With Ice until shakers become frosty. Double Strain into chilled Coupe Glass. -----------------------------------------------------------------------
>> FLORA FIZZ
45ml Flora15ml Falernum (*or simple syrup*)30ml Lemon Juice1 Egg WhiteSoda Water
Add Flora, Falernum, Lemon Juice & Egg White to shaker, dry shake until egg white activated. Add scoop of ice and wet shake.
Double Strain into highball glass, then slowly add Soda Water until foam reaches top of glass.
Garnish with lemon wheel.
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45ml Flora15ml Falernum (*or simple syrup*)30ml Lemon Juice1 Egg WhiteSoda Water
Add Flora, Falernum, Lemon Juice & Egg White to shaker, dry shake until egg white activated. Add scoop of ice and wet shake.
Double Strain into highball glass, then slowly add Soda Water until foam reaches top of glass.
Garnish with lemon wheel.
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>>The F Word
30ml Mad Monkey Flora20ml IMD Auvert20ml Luxardo Maraschino Liqueur 30ml Fresh Lime JuiceMethod: Add all Ingredients to cocktail shakers. Shake With Ice until shakers become frosty. Double Strain into chilled Coupe Glass.Garnish: Maraschino Cherry on Skewer
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>> NEGRONI
30ml Flora30ml Imperial Measures Distilling Ruby Bitter30ml Imperial Measures Distilling Sweet Vermouth
Stir over ice, strain over carved ice block into rocks glass, release orange oils over drink, rub peel on rim of glass before garnishing w orange twist.
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30ml Flora30ml Imperial Measures Distilling Ruby Bitter30ml Imperial Measures Distilling Sweet Vermouth
Stir over ice, strain over carved ice block into rocks glass, release orange oils over drink, rub peel on rim of glass before garnishing w orange twist.
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Baked Apple (the artist formerly known as Ubhal Bakte)
Wood-oven apple pie...that's the inspiration behind this unique creature which sits on the same shelves as your standard spiced rums (think Captain Morgan, Sailor Jerry, Kraken etc.). It's brimming with apple and cinnamon flavours, but delicate enough to throw into almost any mixing situation!
Wood-oven apple pie...that's the inspiration behind this unique creature which sits on the same shelves as your standard spiced rums (think Captain Morgan, Sailor Jerry, Kraken etc.). It's brimming with apple and cinnamon flavours, but delicate enough to throw into almost any mixing situation!
>> WONDERING RASCAL
30ml Ubhal Bakte30ml Lemon Juice15ml Orgeat120ml Lenswood Cider2 Dashes Bitters
Build all ingredients in highball glass filled with ice, stir down.
Garnish with 2 dehydrated apple slices & 2 lemon coins.
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30ml Ubhal Bakte30ml Lemon Juice15ml Orgeat120ml Lenswood Cider2 Dashes Bitters
Build all ingredients in highball glass filled with ice, stir down.
Garnish with 2 dehydrated apple slices & 2 lemon coins.
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>> HOT BUTTERED RUM
60ml Mad Monkey Baked Apple30ml Rich Honey Syrup 2:11x Heaped Teaspoon of Rum Batter*Hot Water (Kettle) *500gm Vanilla Ice Cream, 1 cup of Raw Sugar, 250gm Butter, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg – Combine all ingredients into a saucepan bring to simmer until butter and icecream has melted. Stop heat and let cool to room temperature. Store in freezer. Method: Place ingredients into a coffee mug, be sure kettle is turned off before boiling point. Mix to combine.Garnish: Nutmeg + Cinnamon Quill
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>> PINA COLADA
30ml Ubhal Bakte15ml Saccharum30ml Coconut Cream90ml Pineapple Juice10ml Maple Syrup
Combine all ingredient into shaker, add ice and shake and dump mixture into highball glass.
Garnish with pineapple wedge and two leaves on bamboo pick.
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30ml Ubhal Bakte15ml Saccharum30ml Coconut Cream90ml Pineapple Juice10ml Maple Syrup
Combine all ingredient into shaker, add ice and shake and dump mixture into highball glass.
Garnish with pineapple wedge and two leaves on bamboo pick.
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>>RHUBAPPLE SOUR
30ml Mad Monkey Baked Apple15ml Rhubi Mistelle15ml Apple Liqueur 15ml Lemon Juice15ml Rosé Syrup**Bring 500ml Rosé & 500g sugar to a simmer in a saucepan until sugar dissolves. Stop heat & let steep to room temperature. Refrigerate overnight.Method: Add all Ingredients to cocktail shakers. Shake With Ice until shakers become frosty. Double Strain into chilled Coupe Glass.Garnish: Apple Fan on Cocktail Skewer
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>>MACAQUE
45ml Mad Monkey Baked Apple15ml De Kuyper Apricot Brandy 30ml Apple Juice20ml Lime Juice15ml Falernum1 Egg Whites (Sub 30ml aquafaba for vegans)Method: Add all Ingredients to cocktail shakers. Shake without Ice for 10 seconds and then shake with Ice until shakers become frosty. Double Strain into chilled Coupe Glass.Garnish: 5 Bitter hearts around edge of cocktail (use dropper & skewer)
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Saccharum
It's a raw unaged cane spirit, full of funk and similar to its South American relative cachaça! You can definitely try in in a Caipirinha, or have a go at one of these beauties...
It's a raw unaged cane spirit, full of funk and similar to its South American relative cachaça! You can definitely try in in a Caipirinha, or have a go at one of these beauties...
>> BLOODY MARY
30ml Saccharum Couple of shakes of worstershire sauce,Another couple of shakes of chilli sauce,Squeeze of lemon or limeCracked black pepperAnd top with tomato juice
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30ml Saccharum Couple of shakes of worstershire sauce,Another couple of shakes of chilli sauce,Squeeze of lemon or limeCracked black pepperAnd top with tomato juice
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>> PASSIONFRUIT SOUR
Add to shaker...
One passionfruit pulpOne egg white 30ml Saccharum 15ml lime juice 15ml simple syrup (1tspn caster sugar)
Shake the bejeezuz out of itOpen add 1/2 cup of iceClose and shake againStrain into a chilled glass
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Add to shaker...
One passionfruit pulpOne egg white 30ml Saccharum 15ml lime juice 15ml simple syrup (1tspn caster sugar)
Shake the bejeezuz out of itOpen add 1/2 cup of iceClose and shake againStrain into a chilled glass
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>> MOJITO
Crush 3-4 mint leaves and half a lime in the bottom of a glass.Add 60ml Saccharum 15ml simple syrup (1 tspn caster sugar)Stir down to mixand top with soda... -----------------------------------------------------------------------
Crush 3-4 mint leaves and half a lime in the bottom of a glass.Add 60ml Saccharum 15ml simple syrup (1 tspn caster sugar)Stir down to mixand top with soda... -----------------------------------------------------------------------
>>THE HOWLER
30ml Raicilla 30ml Mad Monkey Saccharum20ml Mexi-Cola Tea Syrup*30ml Fresh Lime JuiceSodaMint*Bring 500g of Sugar & 500ml Water to a simmer in a saucepan with a heaped tablespoon of T2 Mexi-Cola Tea until sugar dissolves. Stop heat & let steep to room temperature. Refrigerate over night & then strain. Method: Build all ingredients into a highball glass with 8 Mint leaves and ice. Stir-down to desired dilution, top with ice & soda.Garnish: Mint Sprig & Fresh Lime Wedge
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>>Splice of Life
60ml Mad Monkey Saccharum 15ml Coconut Puree30ml Fresh Lime Juice20ml Pandan Syrup**Bring 500g of Sugar & 500ml Water to a simmer in a saucepan until sugar dissolves. Stop heat & let steep to room temperature and then add 3 pandan leaves. Refrigerate overnight & then strain. Method: Add all Ingredients to cocktail shakers. Shake With Ice until shakers become frosty, single strain into a rocks glass, top with ice.Garnish: Half pandan leaf.
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Dai Dai Cello
This Cello is a bit different to what you would normally expect from a limoncello. A Dai Dai is a Japanese bitter orange, the fruit for this comes from two trees in our distillery orchard. A vapour infusion of ginger and lemongrass completes this tart apertif style of limoncello.
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>>WINTER SPRITZ
30ml Mad Monkey Dai Dai15ml Elderflower Liqueur 60ml Pinot Gris 20ml Orange & Rosemary Syrup*Soda Water*Bring 500g sugar & 500ml water to a simmer in a saucepan. Place two rosemary sprigs and the peel of one orange into syrup until sugar dissolves. Stop heat & let steep to room temperature and place in the fridge overnight. Strain and add Juice of one orange to the syrup. Method: Build all ingredients into a wine glass, top with ice and Soda.Garnish: Rosemary Sprig + Dehydrated Orange Wheel
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