As autumn draws to an end and the last of the bright, bold colours come out to play, get those creative juices flowing with a sweet, liberating and fiery treat.
This May, prepare an ‘Artist’s Special’ cocktail made with Monkey Shoulder whisky.
Scotland meets Spain in the super-inspiring Artist’s special, because it’s the perfect marriage of whisky & sherry, invented to keep Pigalle creative types happy in 1920’s Paris.
50ml Monkey shoulder
25ml Redcurrant Syrup
20ml Fresh Lemon juice
20ml Sherry (Amontillado)
15ml Soda Water
Add all ingredients except soda to shaker
Add fresh ice and shake it hard
Once shaken strain into glass
Add fresh ice to glass, leave space for soda
Top with soda and garnish
For a homemade redcurrant syrup, dissolve equal measures of water and castor sugar into a bowl. Mash up equal weight of redcurrants and add to the sugar syrup you just made. Let it sit for a few hours (or as long as you can handle!).
When you think it's tasty enough, strain it very well. If redcurrants are aren’t available then a combination of fresh raspberries and grenadine syrup does the trick.