Cherry Cherry Monkey
The Salted Pistachio Syrup is the reason to make this, and you'll start putting it in everything else.
4ozSnifter holds 4 oz of liquidA wide bowl, but a small pour: warmth lifts the aroma.Build
| Monkey Shoulder blended scotch whiskey | 1 ½ oz45 ml1 oz30 ml2 oz60 ml2 ½ oz75 ml3 oz90 ml |
| Salted Pistachio Syrup | 1 oz30 ml⅝ oz20 ml1 ⅜ oz40 ml1 ⅝ oz50 ml2 oz60 ml |
| fresh lime juice | ½ oz15 ml⅜ oz10 ml⅝ oz20 ml⅞ oz25 ml1 oz30 ml |
| cherries | 8 to 10 |
| shiso bitters or 1 bar spoon Dover shiso liqueur | 5 drops |
Rescaled to your 1 oz30 ml pour. Written around 1 ½ oz45 ml.
Already built on your 1 ½ oz45 ml pour.
Rescaled to your 2 oz60 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 2 ½ oz75 ml pour. Written around 1 ½ oz45 ml.
Rescaled to your 3 oz90 ml pour. Written around 1 ½ oz45 ml.
Tools
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Preparations
Place 3 ½ oz raw pistachio meats in a dry skillet and toast them over medium heat until they start to brown, 6 to 8 minutes. Place the toasted pistachios, 17 ½ oz sugar, 25 ⅓ oz water, and 1 tablespoon fine sea salt in a blender and puree until combined. Strain before using or storing.
Method
- Add everything to a mason jar and use a hand blender to emulsify the mixture.
- Strain into a shaker, fill it two-thirds with ice, and shake hard until cold.
- Strain over a large ice cube into the brandy snifter. Garnish with the shiso leaf and edible flowers.
Mixology by Whiphttps://mixologybywhip.com/recipes/cherry-cherry-monkey
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