Established in 1936 and occupying space in the lobby of The Hotel Elysée, the Monkey Bar became a favored place by many of the celebrities, politicians and businessmen of the era. To see a veritable who's who of those who walked through the doors of the Monkey Bar, look no further to Edward Sorel's Mural that adorns the back wall of the Monkey Bar's dining room. Hover over the people in the mural for a detailed description of who they were.
Sloe and Low |
The Sloe and Low
Dry Gin
Sloe Gin
Lemon Juice
Maraschino Liqueur
Muddled Raspberry and Blackberry
The Perfect 10The grapefruit immediately jumps out to the nose. The bitters is first on the tongue with the dryness of the Vermouth followed closely by the Cocchi Americano. Now I don't think that I have mentioned Cocchi Americano on this blog. For those of you who don't know, according to Paul Clarke in his blogpost What's the Deal with Cocchi Aperitivo Americano?: Cocchi Americano is:
Tanqueray No. 10 Dry Gin
Bianco Vermouth
Cocchi Americano
Boker's Bitters
Grapefruit Oil
Cocchi Aperitivo Americano is an Italian aperitif wine that debuted in 1891. Based on a foundation of Moscato di Asti, the wine is fortified and then flavored with cinchona bark, along with citrus peel, spices and other botanicals. Cinchona bark is the original source of quinine, and this substance gives Cocchi a bitter bite and places the wine in the category of chinati...Cocchi Americano is crisp and citrusy with a delicate bitter edge.The Tanqueray No. 10 Dry Gin just sits in the background letting the other flavors jostle for flavor positioning while the drinker just enjoys a full flavored cocktail. Speaking of Tanqueray No. 10, what makes it a different gin from let's say the original Tanqueray. According to the Tanqueray No. 10 webpage:
While the other gins subtly infuse only peel, we go all in and give the fruit a little more love. Small batches. Fresh fruit. Not just peels. The freshest grapefruit, oranges, limes and chamomile sets our gin apart and gives it flavourThanks to Michael Harper for coming up with such an interesting cocktail and thanks to Melissa for recommending it.
Next to come is the second cocktail I had at the Monkey Bar called a Pimms Rangoon.
Until Then, Happy Drinking
Sisco Vanilla
You have what I do not. No. I don't mean a peshi... shees. I mean a very, what's the word I'm looking for... you can call out flavors and I can't. I just either like it don't. I also like my drinks on the sweeter side. *like my man!. I also like a drink that doesn't come on too strong. I like for it to taste good and sneak up on me. I like it when I have two drinks and I start talking mad shyt! LOL
ReplyDeleteI kid.... naw.. I'm serious.
thanks for a lovely evening.
Well ok then
ReplyDelete