Monkey Business

Here is one of Joe’s Autumn favourites to warm you up on the cooler nights, Monkey Business.
Monkey Business

Ingredients and Methods

 

INGREDIENTS:


  • 45ml Monkey Shoulder blended malt whiskey
  • 25ml Lillet Blanc
  • 1 bar spoon (1 tsp) Dom Benedictine
  • Lafee Absinth
  • 3 drops Creole Bitters
  • 1 Boston glass
  • 1 cocktail glass





Chill your Boston glass for 5 minutes by filling it with ice.





Then add the whiskey to the ice and the Lillet Blanc after that.





Drop the bitters in and stir.





Wash the martini glass with the Absinth and leave it to sit for 2 minutes.





Pour the absinth out and smell the glass – this adds a beautiful aroma.





Strain the cocktail into the glass.



Garnish with a frond of fennel leaf.




Joe McDonnell is currently heading up the drinks program at Mary Fortune, located above Papa Goose, Duckboard Place (just off Flinders Lane), Melbourne CBD, and you can find him behind the upstairs wine & cocktail bar.



Chef Joe McDonnell

Bartender Joe McDonnell is from Sheffield, South Yorkshire. His bartending career began 6 years ago at The Common Room in his hometown. (more)

here to view all of Chef Joe McDonnell's recipes.

Joe McDonnell

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