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Explainer
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Monkey Shoulder was created for the cocktail world, created for cocktail innovation. Whilst its flavour profile lends itself well to whisky classics, its versatility makes it great to get creative with. Three Melbourne bartenders have taken Monkey on an even wilder journey, outside of the drinks you may traditionally think to see whisky.
“If you have lots of regulars, it gives them something new to get excited about every time they come in. And let’s face it, it’s also for ourselves – who doesn’t get bored of serving the same things over and over?” – Alejandro Archibald, owner of Maggie’s Snacks and Liquor, Melbourne
Rewind to early September 2023, and the internet was abuzz. Multiple YouTube channels, Instagram pages, TikTok and Punch magazine all started talking about a ‘new clarification technique, with no acid!’
After a few decades in the wilderness, while vodka and dry white wine reigned supreme, whisky is back, baby. And, of course, this renewed interest has been welcomed with open arms by its spiritual home – Scotland.
Carbonic acclimation is the process we use here a PAR to introduce small, controlled amounts of carbonic acid into our Signature NEO cocktails over the 72-hour preparation time enhancing both the texture and longevity of the cocktail.
Thankfully, theatre is not dead. I recently propped up the bar at Cinco Lounge in Lisbon, solo. I had brought a book of crosswords but needn’t have worried – the bartender kept up a string of friendly patter and magic tricks to amuse me.
However, the thing he couldn’t live without – was foot pedal-activated taps. “Once you have worked with foot pedal tap, it is so hard to go back; they just make sense and become part of your movement behind the bar,” says Conor O’Brien.
The ability to concentrate your attention on what really matters and to continue to focus despite all of the external ‘noise’ that exists around us is becoming an increasingly difficult yet also increasingly important skill in business and in life yet in uncontrovertibly an important skill to master.
Why does it matter what the beer is served in, as long as it’s in a crisp glass and served at the same quantity? At the end of the day, a glass is a glass. Does it really matter? The answer is yes.
Adding to the perfection of this regal drink is the variety of ways you can serve it (or request it to be served). 50:50, wet, dry, dirty, with a twist, with olives, with cocktail onions.