I quite like sacrilege, especially in the world of drinks. My first blog post at work was about whisky cocktails, a subject that raises ire amongst many whisky purists, and I’ve championed the use of decent whisky in cocktails ever since. That said, I also hate whisky in lots of cocktails and find recipes that say ’25ml of Single Malt Whisky’ particularly annoying – the flavour variation amongst whiskies makes such a statement fairly meaningless (although does leave things open to interpretation by the bartender/maker, as is Right and Proper). Anyways, the folks at Monkey Shoulder have many strings to their PR-y bow and one that is popping up more often recently is the joy of using it as a base for cocktails.
I like the folks at William Grant’s. Over the last few years they’ve been doing more and more interesting PR stuff, and this year’s focus for the crazy is Monkey Shoulder, their blended malt whisky. They kicked things off a couple of months back with some cocktail nights at Callooh Callay and event #2 is on this weekend – The Monkey Shoulder Chocolate Trail.
I’m not going to talk too much about the whisky as the folks from Monkey Shoulder are running the next Whisky Squad night, which I suspect I may be writing about shortly after, but as the Chocolate Trail is only open until Monday night I thought I’d get something up.