Monkey Bar Recipe

Chill glass

Place the coupe or martini glass in the freezer for 5–10 minutes or fill it with ice water to chill while you prepare the cocktail.

Combine spirits

Add 2 oz Roku Minori gin and 0.5 oz Dolin Dry vermouth into a mixing glass filled about two-thirds with ice.

Stir

Using a bar spoon, stir the mixture gently for 20–30 seconds (about 20–30 full spoon rotations) until well chilled and slightly diluted.

Prepare garnish

While stirring, cut a thin 1.5–2 inch lemon peel (twist) avoiding too much pith. Thread two pitted green olives on a cocktail pick.

Strain

Discard ice or water from the chilled glass. Using a julep or Hawthorne strainer, strain the stirred cocktail into the chilled coupe or martini glass.

Finish with lemon twist & olives

Express the lemon twist over the surface of the drink by holding it skin-side down and giving it a quick twist to release the oils, then rub the rim lightly with the peel and drop the twist into the drink or set it on the rim. Place the olive pick across or into the glass as desired.

Serve

Serve immediately. Recommend sipping slowly to appreciate the floral and citrus botanicals of the Roku gin balanced with the dry vermouth and saline note of the olives.

Rinse and dry the mixing glass and barware after use. Wipe down the bar surface. Return unused garnishes (extra olives, lemon) to proper storage.