Blood Monkey brings a new dimension of taste to contemporary gin cocktails. Made with a malted Irish barley liquor base and botanicals such as Szechuan pepper, Irish rosemary, and lime leaf this gin is more savory than sweet.
STEAL AWAY
Ingredients:
- 1 ½ oz. Blood Monkey Gin
- 1 oz Byrrh Grand QuinaQuina
- ½ oz Singani 63 Bolivian Brandy
- 2 dashes 18:21 Earl Grey Bitters
- 1 piece of candied ginger (for garnish)
- 1 sprig of rosemary (for garnish)
Preparation: Combine liquid ingredients in a mixing glass with ice. Stir until chilled. Strain into a coupe. Garnish with rosemary and candied ginger.
I AM SAILING
Ingredients:
- 1 ½ oz. Blood Monkey Gin
- ¾ oz. Giffard Rhubarb Liqueur
- ½ oz. Pierre Ferrand Dry Curacao
- 1 ½ oz. ruby red grapefruit juice
- 2 dashes Scrappy’s Cardamom Bitters
- 1 pinch pink Himalayan Sea Salt
- 1 slice of ruby red grapefruit (for garnish)
- 1 slice of cucumber (for garnish)
Preparation: Combine liquid ingredients and sea salt in a shaker with ice. Shake and strain over pebble ice in a large rocks glass. Top with more pebble ice. Garnish with ruby red grapefruit slice and cucumber slice.
The Blood Monkey Basil Smash
Ingredients:
- 2 oz. gin
- 1 oz. fresh lime juice
- ⅔ oz. simple syrup
- Small bunch basil leaves (about 10)
- Basil sprig (for garnish)
Preparation: Muddle basil leaves with lime juice and simple syrup. Add ice and gin and shake. Double strain into a chilled cocktail glass with ice. Garnish with a basil sprig and wedge of lime.
