The Monkey's Paw Recipe

Inspired by The Monroe

Time30m

Serves1

Sage-brown butter washed Monkey Shoulder, Disaronno, orgeat, lemon, walnut bitters

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Ingredients

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1
Brown the Butter
In a small saucepan, melt the unsalted butter over medium heat. Once melted, add the fresh sage leaves.
2
Cook Until Browned
Continue to cook the butter, swirling the pan occasionally, until the butter turns a golden brown color and has a nutty aroma, about 5-7 minutes. Remove from heat and strain the butter into a bowl, discarding the sage leaves. Allow it to cool slightly.

3
Combine Ingredients
In a cocktail shaker, add the Monkey Shoulder whisky, Disaronno, orgeat syrup, fresh lemon juice, and walnut bitters.
4
Add Brown Butter
Once the sage brown butter has cooled slightly, add 1 oz of the brown butter to the shaker. Reserve the rest for garnish.
5
Shake It Up
Fill the shaker with ice and shake vigorously for about 15-20 seconds until well chilled.
6
Strain and Serve
Strain the mixture into a chilled coupe or rocks glass filled with ice.

7
Add Lemon Twist and Walnut
Garnish the cocktail with a lemon twist and a walnut half on top. Drizzle a little of the reserved sage brown butter on top for added flavor.